Yield
12 cups (serving size: 2 cups)

Roasted wings deepen the stock's flavor and color. As with any stock, cook at a very low simmer. Refrigerate for up to three days, or freeze up to three months. Use this stock for Make-Ahead Gravy.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place wings in a single layer on a jelly-roll pan. Bake at 450° for 1 hour or until browned. Remove wings from pan. Place pan over medium-high heat; stir in 1 cup water, scraping pan to loosen browned bits. Remove from heat.

Step 3

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 5 minutes or until tender. Add turkey, pan liquid, remaining 15 cups water, peppercorns, thyme, parsley, and bay leaf. Bring to a simmer; cook for 3 hours or until reduced to 12 cups. Strain through a sieve over a bowl; discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.

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