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