I
prefer to make turkey stock about a week or two before Thanksgiving. I make a lot of it, in order to make gravy,
and also to have it ready for my favorite post-Thanksgiving turkey soup. I prepare for my leftovers! Making this stock means that you will be roasting a turkey in a very simple fashion. Roasting this turkey is a means to an end,
what you really want is the carcass. It's a bit of effort now, so you don't have to work so hard on Thanksgiving, or right before it. So,
break out the roasting pan, here we go!
