Roasted Turkey Stock

Roasted Turkey Stock (Adapted from CL)

3 pounds turkey wings
1 gallon water, divided
2 teaspoons canola oil
2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme
4 parsley sprigs
1 bay leaf

Preheat oven to 450

Arrange turkey wings in a single layer on a jelly roll pan. Bake until browned - about 1 hours. Remove wings from the pan. Place pan over medium-high heat and stir in 1 cup water - use a wooden spoon to scrape up the brown bits on the bottom. Remove from heat.

In a dutch oven, add oil and heat over medium-high. Add onion, carrot and celery - cook until tender, about 5 minutes. Add in turkey, the liquids from the jelly roll pan and remaining 15 cups water, peppercorns, thyme, parsley and bay leaf. Bring to a simmer and let cook until reduced to 12 cups - about 3 hours. Strain through a sieve over a bowl and discard the solids. Cover and chill overnight. Spoon off the layer of fat before using.

Makes about 12 cups stock.

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