Turkey Demi

Preheat oven to 450F/232C.

Cut or split into small pieces, stripping meat into 1 cm chunks

{1287 g} 1

turkey carcass, including neck (chopped), wingtips and skin (to render).

Coat well with oil and place in single loose layer on clean,deglazable sheet pan at 450F/232C for 60-70 min.

Do in batches if making more than 1 carcass.

Meanwhile, in largest stockpot, brown and deglaze in batches over medium heat:

{216 g} 3

carrots

{128 g} 2

celery stalk

{114 g} 3

med onions

Brown and deglaze

2 TBL {19 g}

tomato paste

When turkey parts have finished browning, deglaze sheet pan but RESERVE contents.

Reserve any crispy skin for dog.

Place turkey parts into into pot with veggies along with

bay leaves

1 TBL {4.3 g}

thyme

1 tsp {4.5 g}

peppercorns

Cover with water and bring to boil.

Simmer covered, OVERNIGHT on low.

Next day, strain liquids, and reduce down to

2 cup

When almost finished reducing add reserved deglazed solids.

Place into large container and chill. Remove fat from top layer and reserve for roux.

Should have about 1.5 reduced stock.

Add:

1 tsp {5.3 g}

soy sauce

1/2 tsp {3.0 g}

fish sauce

Adjust seasoning

Make roux using reserved fat if desired.