Fortified turkey stock from spine and neck

Fortify store-bought turkey stock with the turkey spine, the neck and aromatics; stock made from the spine alone comes out light and underflavoured.

Cut the spine into two inch segments with a cleaver so the stock gets more exposure to the bone.

Brown the turkey pieces in a little oil before adding liquid and aromatics; adding more to the pot creates steam that stops the fond burning.

Add a handful of fresh thyme, a couple of bay leaves and 12 cups of store-bought turkey stock.

Simmer together for a couple of hours to amp up the turkey flavour.

After about an hour and a half it should have reduced by about four cups.