Roasted Turkey Stock

• 5 pounds Turkey Drumsticks
• 5 Large Carrots, Peeled And Cut Into 1-inch Pieces
• 1 Yellow Onion, Quartered
• 1 Red Onion, Quartered
• 4 stalks Celery, cut into thirds
• 1 head Garlic, Cut In Half Crosswise
• 2 Tablespoons Vegetable Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Peppercorns
• 2 Bay Leaves
• 5 sprigs Fresh Thyme

1. Preheat oven to 450u0b0F.
2. Spread turkey, carrots, onions, celery and garlic on a large sheet pan. Drizzle with oil and season with salt and pepper. Roast for 1 hour, until vegetables are softened and skin on turkey is crispy.
3. Place everything into a large pot, including any bits you scrape from the bottom of the sheet pan. Add peppercorns, bay leaves and thyme to the pot. Cover with water and simmer for 1 1/2 hours.
4. Remove from heat and strain using a cheesecloth-lined strainer. Let cool and refrigerate for up to 3 days or freeze for up to 3 months.

turkey drumsticks, carrots, yellow onion, red onion, stalks celery, garlic, vegetable oil, kosher salt, freshly ground black pepper, peppercorns, bay leaves, thyme

Taken from tastykitchen.com/recipes/holidays/roasted-turkey-stock/ (may not work)