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1
If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife.
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2
(There is no need to crack bones if using drumsticks or thighs.)
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3
Heat 1/4 cup oil in an 8- to 10-quart heavy pot (see cooks' note, below) over moderate heat until hot but not smoking.
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4
While oil is heating, pat turkey parts dry.
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5
Cook turkey in 4 batches, turning once, until golden brown, 8 to 10 minutes per batch, transferring to a large bowl.
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6
Add remaining tablespoon oil to pot, then cook onions, cut sides down first, turning once, until golden brown, about 5 minutes total, and transfer to bowl with turkey.
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7
Cook celery and carrots, stirring occasionally, until golden, about 3 minutes.
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8
Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary.
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9
Reduce heat and gently simmer, partially covered, 3 hours.
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10
Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour.
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11
Pour stock through a large fine-mesh sieve into a large bowl and discard solids.
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12
Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
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13
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
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14
If not, cool stock completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
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15
If you are thickening your gravy with cornstarch, bring 1 cup stock to room temperature to liquefy.
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16
Reheat stock before making gravy .
