Make-Ahead Turkey Stock

By Jenusa

The turkey and dressing may get all the attention, but it's gravy that makes the meal. Our three-step, do-ahead version helps everything taste better.

Ingredients

• 3 1/2 lbs. turkey wings

Preparation

Step 1

Preheat oven to 450°. Arrange 3 1/2 pounds turkey wings and 1 turkey neck (optional) on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.
Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add 1 chopped large onion, 1 peeled and chopped large carrot, 1 chopped celery stalk, 4 sprigs parsley, 4 sprigs thyme, 12 whole peppercorns, 1 bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.
Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer uncovered over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill. DO AHEAD Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.