turkey stock made in oven

[peridito]

Has anyone any advice ? I can't control the heat on my hot plates so can't simmer .

I've googled and the suggestion is (not specifically for turkey)to roast bones in oven first .But my carcass does have bits of meat still and is not picked clean so I don't think this would work .

What oven temp to maintain a gentle simmer >And how long fpr a 4 kg bird ?
Many thanks in advance if anyone can help .

Will you be able to completely cover the carcass in liquid? Maybe cut it down with scissors first. Some advice re temp on here. As to how long, the longer the better for the best flavour, I’d probably do it for 2-2.5 hrs on the hob but I’ve never done it in the oven.

www.deliaonline.com/ask-lindsey/simmering-in-the-oven

Thanks @Dedontdodatderdode ,good idea about cutting the carcass up .I'll give it a go .

I always do it in the oven. Carcass isn't always picked clean (and the meaty bits add loveliness). Stick a carrot and an onion in - plus peppercorns, cover in water and a good slug of wine. Cover in foil and low heat for a couple of hours. Result = yum! (once you have strained)

Good to know @Pebbles16 .
What temp do you pot it on ?

Thanks for this thread. I've never thought about doing stock in the oven. Will put some potatoes in to bake at the same time.