Turkey Stock

• 3 lbs turkey wings, cut into 2 inch pieces
• turkey neck
• turkey giblets (from 16 pound turkey)
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 16 cups cold water
• 2 fresh parsley sprigs
• 12 teaspoon dried thyme
• 14 teaspoon black peppercorns

1. Pat wings, neck and giblets dry with paper towels.
2. Heat oil in heavy large pot over medium-high heat.
3. Working in batches, add turkey parts to pot and saute until brown on all sides, about 10 minutes.
4. Using slotted spoon, transfer turkey parts to large bowl.
5. Add onion, carrot and celery to same pot.
6. Saute until onion is tender, about 2 minutes.
7. Return turkey parts to pot.
8. Add enough cold water to cover mixture by 2 inches.
9. Bring liquid to boil.
10. Skim off foam.
11. Add parsley, thyme and peppercorns.
12. Reduce heat to medium.
13. Simmer until liquid is reduced by half, stirring occasionally, about 2 1/2 hours.
14. Strain stock into large bowl.
15. Let stand 5 minutes.
16. Spoon fat off top of stock.
17. (Can be prepared 5 days ahead.
18. Cool slightly.
19. Cover and refrigerate.)
20. Makes about 8 cups.

turkey, turkey neck, turkey giblets, vegetable oil, onion, carrot, celery, cold water, parsley sprigs, thyme, black peppercorns

Taken from www.food.com/recipe/turkey-stock-24479 (may not work)