2 pounds Turkey Carcasses or Necks

1 tablespoon Olive Oil

2 Onions, peeled and cut into large dice

1 Carrot, peeled and cut into large dice

2 Celery Ribs, cut into large dice

3 sprigs Fresh Thyme

3 sprigs Fresh Parsley

1 small Bay Leaf

1 teaspoon Black Peppercorns

2 quarts Chicken Stock

Preheat the oven to 400 degrees.  Break apart turkey carcasses with a cleaver and evenly lay them out on a sheet pan.  Roast the turkey bones for 10-15 minutes or until they turn golden brown. 

Bring a large sauce pot to medium heat and add oil.  Add onions, carrots, and celery and saute for 5 minutes or until onions are transparent.  Add the roasted turkey carcasses, thyme, parsley, bay leaf, peppercorns, and chicken stock to cover.

Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface fat as necessary.  Remove pan from heat.  Place a strainer in an empty container to hold a large amount of liquid.  Pour stock into strainer and strain.