T-Money's Turkey Stock

My son aka T-Money and I made kiss ass turkey stock today. I have been cooking for 25 years and he has been cooking for 3 years at a local fine dinning restaurant and today he taught me how to make gourmet turkey stock. Here is the recipe:

Chop up turkey bones to be uniform in size and roast them in the oven at a temperature of 375 degrees for about an hour. Meanwhile chop up carrots, onions and celery. I think that is 1/4 carrots and 1/4 cup celery to 1/2 cup onions. Go through your fresh produce drawer in your refrigerator and gather up all your fresh or nearly fresh herbs and break into small pieces. Have some tomato paste ready and about a half bottle of red wine. About this time take the roasted bones out of the oven and but them in a stock pot with a lot of ice and cold water put them on low heat and let them begin to bubble then add a bay leaf and some peppercorns and then reduce this to a simmer for about 7 to 8 hours. Meanwhile saute the carrots for about 5 to ten minutes and then add the onions and ditto on cooking time. Now add the celery. T-Money says the carrots and onions are made of sugar and will carmarlize but the celery is fiber and it just needs to cook a bit. Now add the tomato paste cook a bit and add about a half bottle of red wine and cook this mixture for about 20 minutes or until it turns to slush. Take slush off the stove and refrigerate it. About and hour and half before you are sick and tired of this whole process take slush out of the refrigerator and put it in the stock pot bring to boil then reduce to simmer and let it go for about an hour. Turn off the heat . Cool, strain and refrigerate.
r.m.