Turkey
4-5 Celery stalks
3 Carrots
White Wine
1 Leek
1 Onion
20 Peppercorns
(Started with a 19 lb turkey. Breast, thigh and most drumstick meat went into ground turkey. Rest of turkey was broken down and roasted for stock.)
Turkey parts roasted until browned, turning every 30 mins. Moved to large stock pot, water added to cover meat.
Veggies were cut into chunks and roasted until lightly browned, then added to stock. Roasting pan was deglazed with white wine, added to stock. Peppercorns added.
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