Turkey stock from roasted trimmings

Lay the turkey trimmings on a wire rack set in a rimmed baking sheet.

Drizzle with a little vegetable oil and roast at 400F for 30 to 45 minutes until deeply golden brown.

Transfer to the tallest, narrowest stock pot available; a narrow pot evaporates less and can simmer longer without topping up.

Add celery, carrots, a whole head of garlic chopped in half, a quartered onion, a few sprigs each of rosemary and thyme, a handful of parsley, a few whole black peppercorns and two bay leaves.

Bring to a bare simmer, partially cover and simmer anywhere from four to 24 hours.