Using a heavy cleaver, chop the wings and neck into 2" pieces. Using
a sharp knife, trim away any membranes from the giblets.
In a large pot, heat the oil over medium-high heat. In batches, add the
turkey wings, neck, and giblets and cook, turning occasionally, until browned
on all sides, about 8 to 10 minutes. Transfer to a plate. Add the onion, carrot,
and celery to the pot and cook, stirring often, until softened, about 6 minutes.
Return the turkey to the pot. Add enough cold water to cover the turkey
by 2". Bring to a boil, skimming off the foam that rises to the surface.
Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low.
Cook uncovered at a bare simmer for at least 2 hours. The longer a stock
simmers, the better, up to 12 hours. As needed, add more water to the pot
to keep the bones covered. Never let stock come to a rolling boil, or it will
become cloudy and have a less refined flavor. A great alternative to the stove
is to make the stock in a 5½ quart slow cooker. Transfer the browned
turkey and vegetable mixture to the cooker, add the herbs, and pour in enough
cold water to cover generously. Cook on Low, and the stock will barely simmer
all night long, to make a clear delicious stock.
Do not add salt to your stock. The stock is often used in recipes where
it must be reduced, and the final dish could end up too salty. To check the
stock's flavor, ladle some into a cup and season lightly with salt before
tasting. Without the salt, it may taste deceptively weak.
Strain the stock through a colander into a large bowl. Let stand for 5
minutes, then skim off the clear yellow fat that rises to the surface. If
desired, remove the giblets, cool, finely chop, and refrigerate for use in
gravy. The neck meat can be removed in strips, chopped, and reserved as well.
Cool the stock completely before refrigerating or freezing. (Turkey stock
can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It
can also be frozen in airtight containers for up to 3 months.)
