6 to 7 pounds turkey parts, combination of drumsticks and wings, necks,
backs if available, cheap parts.
4 quarts of water
1 large onion thickly sliced
1 large carrot thickly sliced
1 large celery rib, thickly sliced
1 cloves of garlic, smashed
1 teaspoon salt
Preheat oven to 400. In large roasting pan roast the turkey parts until well browned, about 1 ½ hours. Set the roasting pan over two burners, add four cups of the water and bring to a boil, scraping up the brown parts. Pour this liquid in big soup pot (I have one if you need it) and add the garlic, onion, carrot, and celery and the browned turkey parts along with the remaining three quarts of water.
Bring to boil, add about 2 teaspoons of salt, and pepper. Reduce heat to medium, cover partially and simmer for about 2 ½ hours. Strain stock, refrigerate overnight and skim off fat in the morning. At this point you can use what y ou need for gravy and freeze the rest.
As I told you, I will frequently use a cup of wine for one of the cups of water. At the end, if I want an even stronger stock, I will boil it down before straining. Watch it though, once the heat is up the stock comes down quickly. You do not want to have want to watch it all go up in steam. I often will use the meat on the bones for turkey cakes or salad.
I usually use Wondra flour for thickening, but you can make a roux or regular flour and water and thicken it to your taste. If you like, add some dried herbs to the gravy.
Sometimes when I pour the meat and vegetables in the colander or sieve, I will press some of the vegetables through with a heavy spoon right into the broth before it goes into the refrigerate for the night. Once all of this is finished, season it to taste with salt…not too much, it can always be added.