Roasted Turkey Stock (Wings, Make-Ahead)

• servings: 6 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

Ingredients

5 to 6 pounds turkey wings

kosher salt

3 medium yellow onions, unpeeled, quartered

3 celery ribs, cut into 2-inch lengths

3 carrots, unpeeled, quartered

6 to 7 quarts of water

4 to 5 sprigs of parsley

1 bay leaf

10 black peppercorns

Directions

Preheat the oven to 500°F. Place the turkey wings skin side down on a rimmed sheet pan. Season generously with kosher salt. Transfer to the oven and roast until well browned, about 45 minutes. Transfer to an 8- to 10-quart stockpot, reserving the sheet pan.

Add the onions, celery, and carrots to the pan. Transfer to the oven and roast until golden, about 20 minutes more. Add vegetables to the stockpot.

Straddle the sheet pan across 2 burners, then carefully add 2 cups of water and deglaze by boiling, stirring, and scraping up the brown bits, about 1 minute. Carefully add the deglazing liquid to the stockpot, then add the parsley, bay leaf, peppercorns, and 1 tablespoon of kosher salt (Diamond Crystal brand; use half as much if you are using Morton). Cover with 6 to 7 quarts of water depending on the size of your stock pot.

Bring to a simmer over high heat; then reduce the heat to allow the stock to gently simmer. Simmer for 3 hours.

Strain the stock in batches — I do this by setting a collander over a large bowl. Discard the solids. Once cool, transfer to storage vessels (see notes above). I like to chill my stock in the fridge for a day. This allows the fat to solidify on the top. If a lot of fat rises to the top, scrape it off. If it doesn’t, just leave it. At this point, transfer the stock to the freezer for up to 3 months. Or keep it in the fridge for 1 week.