Yield: 8 cups

• 1 pound turkey giblets (neck, gizzard, and heart)

• 3 pounds turkey wings and/or carcasses
• 1 large yellow onion, diced
• 2 large carrots, diced
• 1 large celery ribs, diced
• 1 tablespoon whole black peppercorns
• 2 teaspoon kosher salt
• 1 bay leaf 
• 5 sprigs fresh flat-leaf parsley 
• 3 sprigs fresh thyme

 Preheat the oven to 425 F

1. Lay out turkey bones and giblets on a sheet pan and place in the oven. Roast the bones until nicely browned, about 45 minutes.
2. After the bones and giblets have roasted, place them in a large pot with all remaining stock ingredients. Add enough cold water to cover all ingredients in the pot. Place on a medium high heat and bring up to a gentle simmer. As the stock cooks, skim off foam that accumulates on the surface.
3. Cook stock for 5-6 six hours and then strain out through a fine mesh sieve into a large heat proof container. Allow the stock to cool to room temperature, stirring the stock will speed up this process. Cover and refrigerate.

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