Use the carcass, wings, and bones from the leg quarters. Figure on 2-2.5lbs of tukey parts per 1qt of fluid for a proper stock. If you try to stretch it, it will taste watery and you will probably over-salt in an attempt to heighten the flavors that just aren't there (pretty much what you get with canned/carton stocks). If you want more stock than you have bones for, buy some turkey wings/quarters in advance to supplement what you have from the whole roast. Follow the recipe below, substituting tukey parts for chicken parts...
Brown Chicken Stock
Brown chicken stock is used for hearty poultry or vegetable based dishes. Stripped down, it's essential components (like all good stocks) are clean water (filtered if necessary, but not distilled), bones/joints, aromatics, herbs and spices. It's essential that high quality ingredients are used, as the flavors derived are subsequently reduced and condensed which will magnify any shortcuts taken. The mouth-feel of a good stock is created by collagen in the connective tissues breaking down into gelatin. Browning the bones and aromatics not only brings color, but makes use of the Maillard and Caramelization reactions to increase flavor complexity and depth. It's important that sufficient browning is reached, but care must be taken not to burn anything. Burnt items create a bitter flavor in the stock which is unpleasant and gets worse as the stock is reduced. Some flavors and aromatics are volatile, and care must be taken not to boil them away. Boiling is bad not just for flavor, but also decreases the clarity of the final product. Frequent skimming is also necessary to remove foam and scum which will reduce the stock's quality if left to break down and suspend itself. Stock should be started cold and cooked at a bare simmer. Cooking time begins once the stock reaches a bare simmer.
10-lbs Chicken Bones (or Wings/Drumsticks)
4-qt + 2-C Water
1 Large Onion - Diced
2 Medium Carrots - Diced
2 Stalks Celery - Diced
6-oz Tomato Paste
2 Medium Cloves Garlic - Crushed
1-t Black Peppercorns
3 Sprigs Fresh Parsley
3 Sprigs Fresh Thyme
2 Bay leaves
Preheat the oven to 425*F and heat a large heavy roasting pan filmed with canola Oil. Add the chicken bones and roast until evenly browned, turning as needed - roughly one hour. Remove the chicken to a large stock pot, and add the water to cover. De-glaze the roasting pan with some water, and add to the stock pot. Bring the chicken to a a bare simmer over medium heat and then reduce the temperature to maintain the bare simmer as necessary. If the water level falls below the level of the chicken, heat some water in a separate sauce pan and gently replenish some of the lost water. Do not completely replenish the lost water, as the stock eventually needs to reduce to 1-gal.
Three and a half hours into simmering, film a skillet with canola oil and add the mirepoix (onion, carrot, and celery). Saute over medium-high heat until the onions are caramelized. Add the tomato paste to the pan and stir constantly until it turns a golden brown and smells sweet. De-glaze the pan with a few ladles of stock, and then add the mixture to the stock pot along with the remaining ingredients.
After the stock has simmered for five hours, carefully strain it with a chinois or cheesecloth and measure the final volume - the target is 1-gal (4-qts). If the volume is short, add enough water to reach 4-qts. If the volume is large, return the strained stock to a simmer, and reduce until 4-qts is achieved. Chill the stock, and then degrease once the fat has stratified and turned solid.
Obviously you don't need to re-roast parts that have already been roasted. I'd roast any supplemental parts you have purchased though. Adjust the quantities for the desired amount of stock.
Once you have a stock you can go a couple ways, thickened or unthickened. I'm not a fan of thin soups with hearty ingredients, so I thicken. You can go with a Roux, Cornstarch, or blending part of the cooked soup and adding it back in. Cornstarch is only good fo a few hours before it looses it's hold and begins to weep, so I like Rouxs or the blender method. For the roux method, do the following (this is essentially a thin veloute).
3-T Turkey Fat (You saved it right?...
2-Qt Brown Turkey Stock (Prepared as above)
1/4-C Dry White Wine (e.g. Sauvignon Blanc)
1 Medium Onion - Minced
1 Large Carrot - Small Dice
1 Rib Celery - Small Dice
1 Large or 2 Medium Red Potatoes - 1/2" Cubes with Skin On
1 Large Garlic Clove (Crushed)
1 Fresh Sprig Thyme
1 Fresh Sprig Parsley
1 Bay Leaf
1-t Black Peppercorns
1-C Cubed or Shredded Turkey
1/2-C Peas (Fresh or Frozen)
Kosher Salt - To Taste
Freshly Ground Black Pepper - To Taste
Tie the garlic clove, peppercorns, fresh herb sprigs, and bay leaf in a piece of washed cheesecloth.
Heat the fat in a pot over medium heat. Add the onions, carrots, and celery and sweat until the onions are transparent and on the verge of taking on color. Add the flour, and stir constantly scraping the bottom until the raw scent of flour has given way to a slightly nutty aroma. Be very careful not to burn the flour - carefully control your heat! You might need an extra tablespoon of turkey fat depending on your pan size/shape.
Slowly add the stock adding 1/2-C or so at a time while whisking constantly to prevent lumps. Add the wine and cheesecloth sachet and cook at a bare simmer for 30min - stir often.
Add the potatoes and cook until they are thoroughly tender (fish one out and eat it).
Remove/discard the sachet, and season the thickened broth to taste with kosher salt and freshly ground black pepper. Add the turkey and peas, and cook until the peas are tender (or reheated in the case of frozen). Check the S&P again before serving.
This recipe works just as good for a quick chicken stew too. Make sure you do everything without covers. As the soup simmers it will lose a bit of volume and reduce itself for an even more intense flavor. The key is in the stock!