Make-Ahead Turkey Stock

Ingredients

• 3½ pounds turkey wings
• 1 turkey neck (optional)
• 1 large onion, chopped
• 1 large carrot, peeled, chopped
• 1 celery stalk, chopped
• 4 sprigs parsley
• 4 sprigs thyme
• 12 whole peppercorns
• 1 bay leaf

Steps

1. Preheat oven to 450°. Arrange turkey wings and neck, if using, on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.
2. Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add onion, carrot, celery, parsley, thyme, peppercorns, bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.
3. Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer, uncovered, over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill.
4. Do Ahead: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.