Serious Turkey Stock

• 2 turkey drumsticks
• 2 turkey wings
• 2 large Spanish onions, peeled and cut in half
• 2 large carrots, peeled and cut in large pieces
• 2 ribs celery, cut into large pieces
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tablespoon freshly ground black pepper

1. Preheat oven to 400.
2. Place turkey parts in a large pan and cook in the oven until they are golden, with the skin beginning to separate from the end of the drumsticks, approximately 30 minutes.
3. Transfer turkey parts and all fat and juices to a large stockpot.
4. Cover turkey with water and place pot over high heat and bring water to a boil, then reduce heat, cover and simmer for as long as you can manage, even overnight.
5. Add vegetables, bay leaves, thyme and pepper and continue to cook another hour, then strain stock into a clean container.
6. Cover and refrigerate.
7. When cool, pull off the layer of fat on top and discard.
8. Reheat for use.

turkey drumsticks, turkey, spanish onions, carrots, celery, bay leaves, thyme, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/12922 (may not work)