re: Turkey Stock recipe suggestions.

Use more "aromatics" veggies for 6 qts. I am a bad evil maker of 100 qt stock pots of demi-glace. Roast the veggies along with the carcass, but separate pans as the bird is already cooked. When the bird is looking browned on its exterior, pull him out and chop it apart, and toss into cold water). When the veggies are showing signs of a bit of caramelization(turning dark), pull them out and add to the same pot. Boil for thirty minutes. then strain, then reduce.