Roasted Turkey Stock

• 3 pounds turkey wings
• 1 gallon water, divided
• 2 teaspoons canola oil
• 2 cups chopped onion (about 1 medium)
• 1/2 cup chopped carrot (about 1 medium)
• 1/2 cup chopped celery (about 1 stalk)
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon dried thyme
• 4 parsley sprigs
• 1 bay leaf

1. Preheat oven to 450u0b0.
2. Place wings in a single layer on a jelly-roll pan. Bake at 450u0b0 for 1 hour or until browned. Remove wings from pan. Place pan over medium-high heat; stir in 1 cup water, scraping pan to loosen browned bits. Remove from heat.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; cook 5 minutes or until tender. Add turkey, pan liquid, remaining 15 cups water, peppercorns, thyme, parsley, and bay leaf. Bring to a simmer; cook for 3 hours or until reduced to 12 cups. Strain through a sieve over a bowl; discard solids. Cover and chill overnight. Skim solidified fat from surface; discard.

turkey, gallon water, canola oil, onion, carrot, celery, black peppercorns, thyme, parsley sprigs, bay leaf

Taken from www.myrecipes.com/recipe/roasted-turkey-stock (may not work)