Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. The recipe yields enough for the gravy and then some, but you'll be happy to have the extra when it comes time to make soup.
Stock can be chilled in an airtight container 1 week or frozen 3 months.
Recipe information
Total Time
4 1/2 hr
Yield
Makes about 13 cups
Ingredients
Special Equipment
Preparation
Step 1
If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (Do not crack bones if using other parts.) Pat turkey dry.
Step 2
Put oven rack in lowest position of oven and preheat oven to 500°F. Roast turkey parts, skin sides down, in dry roasting pan, turning over once, until browned well, about 45 minutes. Transfer to an 8- to 10-quart stockpot with tongs, reserving fat in roasting pan.
Step 3
Add onions (cut sides down), celery, and carrots to fat in pan and roast, stirring halfway through roasting, until golden, about 20 minutes total. Add vegetables to turkey in stockpot.
Step 4
Straddle pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add parsley, bay leaf, peppercorns, salt, and remaining 4 1/2 quarts water. Reduce heat and gently simmer, partially covered, 3 hours.
Step 5
Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 13 cups, boil in cleaned pot until reduced to 13 cups. If there is less, add enough water to bring total to 13 cups. If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).
