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This is year 6 of hosting thanksgiving and making our Turkey and I’m curious about making a stock with the carcass. I make my own gravy so I’ll have a lot of leftover carrots, onions, celery, etc plus some extra Turkey necks that will be caramelized.
The debate raging around me is whether it’s worth it to use the carcass or not. Proponents of not using it say the flavor will be “all gone” after roasting in the oven, but I’m not so sure.
So, what say you - is it a waste of time to use the carcass? Will it have little to no flavor leftover? I tend to not believe it, but not quite sure why I feel it will be good to use.
TIA.
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