Turkey Stock

The basis for any good turkey gravy or soup is a good turkey stock.   If I am making stock in advance for a specific holiday, such as Thanksgiving, I will go out and purchase 4-6 lbs of turkey parts, such as wings, backs, drumsticks or thighs to ensure that I have enough stock to make lots of gravy.  If I am making a turkey stock after a specific holiday, such as Thanksgiving, I will use the turkey carcass and the reserved cooked wings (no one in my house eats those).

What you need:

1 large stock pot, with a strainer insert if possible
4-6 lb turkey parts such as wings, drumsticks, or thighs or 1 left-over turkey carcass
2-3 medium yellow onions, left unpeeled, cut in half
3 celery ribs, broken into 2-inch pieces
3 carrots, unpeeled and broken into pieces
6 fresh parsley stems (without leaves)
2 bay leaves, fresh if possible
10 black peppercorns
12-16 cups water
1 1/2 teaspoons salt

Instructions:

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. (There is no need to crack bones if using drumsticks or thighs.)  If using a turkey carcass, remove and reserve most of the meat from the bones, being sure to leave some (especially on the underside) to create a rich stock.  Also, if using a carcass, check to make sure that it will fit into the stock pot you are using - you may need to break it down slightly to make it fit.

Optional: If you have the time and energy, feel free to brown the turkey parts and onions in a few tablespoons of vegetable oil for about 8-10 minutes in the base of the stock pot.  Sometimes I do this, sometimes I don't.

Add turkey and onions and all remaining ingredients to pot and pour in enough cold water to just cover the turkey parts.  If using a carcass, you can also scoop any left over turkey bits, juices from the cutting board and any pan juices into your stock pot.  Bring stock to a boil over medium-high heat, skimming any foam or froth that appears as necessary.  Once boiling, reduce heat and gently simmer, partially covered, 3-4 hours.
Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids. Measure stock:  If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.

If using stock right away, let it cool and stand until fat rises to top, 5 to 10 minutes, then skim off and discard fat or pass through a gravy separator.  If  you have time or don't plan on using the stock right away, cool completely, and then refrigerate for several hours over overnight before skimming fat (it is easier to remove when cool or cold).   You can reserve the fat in ice cube trasy if you plan to use it for making a roux for gravy.