Don't toss that turkey carcass!
Browning the vegetables further adds complex richness and depth.Stop! Drop that turkey carcass! Yes, I'm talking to you there, the one about to throw your leftover Thanksgiving turkey bones into a stockpot with some water and vegetables and simmer it all together to make stock.
The solution, then, is to toss your turkey carcass in oil and throw it back in the oven until it's roasted more fully. This is going to give it a deeper, more complex flavor that you can then impart to the stock—the Maillard reaction's dark and savory signature. One other hallmark of a brown stock is the inclusion of tomato, which is not used in a white stock. I like to add a couple of tablespoons of tomato paste to the pot once all the vegetables are browned, stirring it into the oil and cooking it for a minute or two to develop and darken its flavor.
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