Turkey Stock

1. 1

   Heat vegetable oil in heavy large pot over medium-high heat.

2. 2

   Working in batches, add turkey wings, neck, heart and gizzard to pot and saute until brown, turning occasionally, about 10 minutes.

3. 3

   Using tongs, transfer turkey parts to large bowl.

4. 4

   Add onion, carrot and celery to same pot; saute 2 minutes.

5. 5

   Return turkey parts and any juices to pot.

6. 6

   Add 16 cups water.

7. 7

   Bring liquid to boil.

8. 8

   Skim off foam.

9. 9

   Add parsley, thyme and peppercorns.

10. 10

    Reduce heat to medium-low.

11. 11

    Simmer until liquid is reduced to 10 cups, about 2 hours 15 minutes.

12. 12

    Strain stock into bowl.

13. 13

    Let stand 5 minutes; spoon off fat.

14. 14

    (Can be made 2 days ahead.

15. 15

    Cool slightly.

16. 16

    Chill uncovered until cold, then cover and keep chilled.)

* Per serving · 4 servings · Values may vary.

No additional tips available.