Ask your butcher to cut up the wings for you.
Recipe information
Yield
Makes about 8 cups
Ingredients
Preparation
Step 1
Pat wings, neck and giblets dry with paper towels. Heat oil in heavy large pot over medium-high heat. Working in batches, add turkey parts to pot and sauté until brown on all sides, about 10 minutes. Using slotted spoon, transfer turkey parts to large bowl.
Step 2
Add onion, carrot and celery to same pot. Sauté until onion is tender, about 2 minutes. Return turkey parts to pot. Add enough cold water to cover mixture by 2 inches. Bring liquid to boil. Skim off foam. Add parsley, thyme and peppercorns. Reduce heat to medium. Simmer until liquid is reduced by half, stirring occasionally, about 2 1/2 hours.
Step 3
Strain stock into large bowl. Let stand 5 minutes. Spoon fat off top of stock. (Can be prepared 5 days ahead. Cool slightly. Cover and refrigerate.)
