Make Ahead Turkey Stock and Gravy
6 pounds turkey wings or thighs (whichever is less expensive), sections separated
2 large onions cut into eights
2 large carrots, each cut into four pieces
2 large celery stalks, each cut into four pieces
½ cup fresh parsley, roughly chopped
1 bay leaf
1 teaspoon dried poultry seasoning, or thyme
¼ teaspoon whole black peppercorns
Preheat oven to 400 degrees. Arrange turkey pieces, onions, carrots and celery in large roasting pan. Roast uncovered until deep brown, turning once, about 1½ to 2 hours total, stirring/turning half way through roasting.
Transfer turkey and vegetables to large stock pot.
Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Transfer roasting pan liquid to stockpot and add remaining ingredients, plus enough cold water to cover wings by 1 inch.
Bring water to a simmer and continue to cook uncovered until stock is very flavorful and reduced to 7½ to 8 cups, about 2 hours. Strain stock into large bowl. Cool 1 hour, then refrigerate until cold.
Do ahead: Can be made 3 days ahead. Cover and keep chilled. Skim off fat from surface for use in gravy as desired. May be frozen at this point.
Makes about 8 cups
Penny Kazmier