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1
Preheat oven to 450u00b0F (230u00b0C). Drizzle turkey bones with oil, tossing to lightly coat. Arrange on 2 foil-lined rimmed baking sheets and roast until browned all over, about 45 minutes. (Check turkey often, since browning times can vary depending on the size and condition of the bones.)
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2
Meanwhile, in a large heavy-bottomed stockpot, heat 3 tablespoons (45ml) oil over high heat until shimmering. Add half of carrot, celery, onion, and garlic and cook, stirring occasionally, until well browned in spots, about 6 minutes. Transfer to a plate, add remaining 1 tablespoon (15ml) oil, and repeat with remaining carrot, celery, onion, and garlic.
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3
Lower heat to medium, return all cooked vegetables to pot, and add tomato paste. Cook, stirring, until tomato paste is fully mixed in, fragrant, and slightly darkened, about 2 minutes. Remove from heat.
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4
Add roasted turkey bones, a few sprigs each of parsley and/or thyme, bay leaves, and peppercorns. Pour about 1/2 cup (120ml) hot water into each rimmed baking sheet and, using a metal spatula or wooden spoon, scrape up any browned bits from aluminum foil. Pour into stockpot.
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5
Add enough water to just barely cover all the solids in the pot, set over medium-high heat, and bring to a bare simmer. Lower heat to maintain a bare simmer and cook, occasionally skimming fat and scum from surface, until stock has reduced slightly and is deep and rich, 2 to 3 hours.
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6
Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours; discard solids. Skim off and remove any fat and scum on the surface of the stock. Refrigerate for up to 5 days or freeze for up to 6 months.
