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1
Using a heavy cleaver, chop the wings and neck into 2-inch pieces.
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2
(If necessary, ask the butcher to do this for you.)
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3
Using a sharp knife, trim away any membranes from the giblets.
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4
In a large pot, heat the oil over medium-high heat.
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5
In batches, add the turkey wings, neck, and giblets, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes.
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6
Transfer the turkey to a plate.
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7
Add the onion, carrot, and celery to the pot, and cook, stirring often, until softened, about 6 minutes.
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8
Return the turkey to the pot.
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9
Add enough cold water to cover the turkey by 2 inches.
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10
Bring to a boil, skimming off the foam that rises to the surface.
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11
Add the parsley, thyme, peppercorns, and bay leaf.
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12
Reduce the heat to low.
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13
Cook at a bare simmer for at least 2 and up to 12 hours.
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14
As needed, add more water to the pot to keep the bones covered.
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15
Strain the stock through a colander into a large bowl.
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16
Let stand for 5 minutes and skim off the clear yellow fat that rises to the surface.
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17
If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy.
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18
The neck meat can be removed in strips, chopped, and reserved as well.
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19
Cool the stock completely before refrigerating or freezing.
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20
(Turkey stock can be prepared up to 3 days ahead, cooled completely, covered, and refrigerated.
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21
It can also be frozen in airtight containers for up to 3 months.)
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22
VARIATIONS
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23
Small-Batch Turkey Stock: A smaller amount of stock can be prepared with just the turkey neck and giblets.
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24
As this relatively small amount of turkey wont give a very full-flavored stock, use chicken broth (homemade or canned) as a booster.
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25
Following the instructions above, brown the neck and giblets from 1 turkey in 1 tablespoon oil.
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26
Add 1 small onion, 1 small carrot, and 1 small celery rib with leaves, all chopped, and cook until softened.
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27
Add 1 quart water, and one 13 3/4-ounce can reduced-sodium chicken broth and bring to a simmer.
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28
Add 3 parsley sprigs, 1/4 teaspoon dried thyme, 6 peppercorns, and 1 small bay leaf.
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29
Simmer for 2 1/2 to 3 hours (the smaller amount of liquid would evaporate away if cooked longer).
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30
Homemade Chicken Stock: Substitute 3 pounds chicken wings, cut into 2-inch pieces, for the turkey wings.
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31
Delete the turkey neck and giblets.
