re: Oven Turkey Stock Procedure-Making the Gravy Base Early

The resulting stock is dark and rich and so darn good. I highly recommend this method whether you're making gravy ahead of time or using a carcass to make stock for gumbo or soup. Worked so much better than my usual stovetop method. It stayed at an even low simmer. No foamy stuff. Very clear throughout the cooking. The taste is terrific.

I read an article in which someone recommended making a second one using he same bones and meat etc... The article said after straining to put the stuff back in the pot with water and in the oven again. The result will be much weaker, but can be reduced and used for something else or added to what you have if you like. Never thought about doing that.