Golden Turkey Stock

• 4 1/2 pounds turkey wings, cut in half
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 6 fresh Italian parsley sprigs
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon whole black peppercorns

1. Preheat oven to 400F.
2. Arrange wings in large roasting pan.
3. Roast until deep brown, turning once, about 2 hours total.
4. Transfer wings to large bowl.
5. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan).
6. Add onion, carrot, and celery to pot.
7. Saute over medium-high heat until vegetables are golden, about 20 minutes.
8. Add turkey wings to pot.
9. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits.
10. Add liquid to pot.
11. Add remaining ingredients and enough cold water to cover wings by 1 inch.
12. Bring water to boil.
13. Reduce heat to medium-low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours.
14. Strain stock into large bowl.
15. Cool 1 hour, then chill until cold, about 3 hours.
16. DO AHEAD: Can be made 3 days ahead.
17. Cover and keep chilled.
18. (Can also be made and frozen 2 weeks ahead.)
19. Spoon off fat from surface before using.

turkey, onion, carrot, celery stalk, parsley sprigs, bay leaf, thyme, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/golden-turkey-stock-350433 (may not work)