Homemade Turkey Stock

You can make this stock up to 4 days ahead.

Makes about 2 quarts

Ingredients

5 pounds turkey wings

1 turkey neck

2 tablespoons vegetable oil, separated

3 carrots

2 celery stalks

2 onions

Giblets (heart, gizzard, liver) of 1 turkey

Preparation

Preheat oven to 450°. Spread turkey wings and turkey neck on a rack set in a large heavy roasting pan. Brush with 1 Tbsp. vegetable oil; roast until browned, about 1 hour. Chop carrots, celery stalks, and onions; toss with 1 Tbsp. vegetable oil. Arrange around turkey parts. Roast until vegetables brown, about 25 minutes. Transfer to a large pot. Add giblets and 1 gallon water. Bring to a boil, reduce heat to medium-low, and simmer, skimming surface occasionally, for 3 hours. Strain into another pot; boil until reduced to 2 quarts, about 30 minutes longer.