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

I roasted the wings and necks on about 425 for about a few hours. I turned them when one side got nice and brown. I added the veggies to it for about the last 30-45 minutes. I think I roasted total about 3 hours. Mine were a little crowded in the big casserole dish I used, though, so they steamed a bit at first because they were too close together. I had to up the temp a bit and as they shrunk a little, they began to caramelize and brown better. So, if you have to crowd them, start at a higher temp like 425 or even 450. I went up to 450 after about an hour.

One I added the water to them in the pot, I set it on 325 and went for 4 hours. It takes a while for the water to heat up so the simmer was probably only about 3 hours at that point. I had them in a 12 quart pot. I realized the meats were browning again and I started turning them periodically so I let them go an extra hour and a half or so. Total about 5 and 1/2 hours, I guess. You can taste it and pull it when you get the taste you want, though. Mine was darn good after 4 hours, but what the heck. I went longer. It was a darn bit better.