Directions 10 steps | 440 Minutes
Preheat the oven to 425°F. On a roasting pan, spread the turkey wings in a single layer.
Roast the turkey wings until deep golden brown, flipping the wings halfway through, about 50 minutes to 1 hour. Set aside.
In a large stockpot over medium-high heat, heat the oil. Add the onion, carrot and celery to the pot and sauté until browned, about 10 minutes.
Turn off the heat and add the turkey wings and pan juices from the roasting pan to the pot. Stir to combine.
Place the roasting pan between two burners and add two cups of filtered water. Turn the heat to high and bring the water to a boil, while scraping up the brown bits with a wooden spoon. Transfer the liquid from the roasting pan to the pot.
Add the thyme, parsley, peppercorns and bay leaf to the pot.
Add enough filtered water to the pot to submerge the ingredients by an inch.
Turn the heat to high and bring the water to a boil. Once the water reaches a boil, reduce the heat to low and simmer. Simmer the stock, uncovered, for about 2 hours or until the stock is very flavorful.
Using a fine-mesh strainer, strain the stock into a large bowl. Let the stock cool for 1 hour before covering the top of the bowl with plastic wrap and transferring the stock to the refrigerator. Refrigerate the stock until cold, about 3-4 hours. If any fat solidifies at the surface of the stock, skim it off and discard it.
Use it in any recipes that call for turkey stock. Enjoy!
- Turkey stock can be made ahead and stored in an airtight container for up to 3 days. It can also be frozen for up to 3 months.