Throw yourself a bone.
as I had in the past, I tried simply sautéing them in a little butter. The resulting roasty turkey-flavored fat and fond would become the base for my gravy, and afterward, the bones would go into the stock as usual.
Cooking bones in butter until they’re a rich caramel brown infuses the butter with a deep poultry flavor.For a brown poultry stock, I usually roast the bones in a 425° oven until they’re deep mahogany, then simmer them in a stockpot with aromatics—usually the trimmings from my stuffing prep—for as long as possible. With bone butter, I realized I could just cook the bones on the stovetop in butter until they hit that deep golden brown color.
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