Fall 2008 Menu Everything for Everybody Stuffing - Featured on as Epicurious Spice-Salted Roast Turkey with Sherry Gravy Smoke-Salted Roast Turkey with Honey-Chipotle Glaze Herb Salted Gravy with Shallot Dijion Gravy Turkey Stock Quince Tarte Tatin Main Recipe Index

Makes about 2 quarts

Nothing beats the rich flavor and deep color of homemade turkey stock, which is simple to make from roasted turkey wings.

3 pounds turkey wings
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
Neck and giblets (but not liver) from 14- to 16-pound turkey
6 parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 bay leaf

1. Preheat oven to 400°F. Using cleaver or heavy knife, cut turkey between joints. If using cleaver, chop wings into 2-inch chunks. Spread in roasting pan. Bake until wings are deep golden brown, about 1 hour.
2. Transfer turkey wings to platter. Pour 3 tablespoons turkey fat from roasting pan into stockpot; discard remaining fat. Add onion, carrot, and celery to pot. Cook over medium heat, stirring occasionally, until onions are golden, about 10 minutes. Add turkey wings, neck, and giblets to pot.
3. Place roasting pan over high heat and heat until sizzling. Add 2 cups water and bring to boil, scraping up browned bits in pan. Pour into pot. Add enough cold water to cover wings and vegetables by 1 inch. Bring to a boil, skimming off foam from surface. Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low and simmer until full-flavored, about 3 hours.
4. Strain into large bowl. Let stand 10 minutes; skim fat from surface. DO AHEAD Stock can be cooled, covered, and refrigerated for up to 3 days. Reheat until liquid before using.