Lunch: Turkey Stock

Using turkey meat rather than just bones adds a deep richness to this stock. Although you have to buy the extra parts, you'll be happy you did; great stock is the key to outstanding gravy, and everyone knows you can never have too much of that at Thanksgi

Ingredients

6 pound turkey parts such as wings, drumsticks, and/or thighs
3 medium onions, left unpeeled, trimmed and halved
3 celery ribs, cut into 2-inch lengths
3 carrots, cut into 2-inch lengths
5 quarts cold water
6 fresh parsley stems
1 Turkish or 1/2 California bay leaf
10 whole black peppercorns
1 1/2 teaspoons salt

Instructions

Put oven rack in lowest position and preheat oven to 500 °F.
If using turkey wings, halve at joints with a cleaver or large knife. Transfer turkey parts, skin sides down, to a dry large heavy roasting pan and roast, turning over once, until golden brown, 30 to 45 minutes total. Transfer to a large stockpot, then add onions, celery, and carrots to roasting pan (arrange onions cut sides down) and roast, stirring once halfway through roasting, until golden, 10 to 20 minutes total. Transfer vegetables to stockpot.
Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add pan juices to stockpot along with remaining 4 1/2 quarts water and remaining ingredients and bring to a boil, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours. Cool stock, uncovered, to room temperature, about 1 hour.
Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. Measure stock: If there is more than 9 cups, boil in cleaned pot until reduced. If there is less, add enough water to total 9 cups stock.
If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat. Reheat stock before making turkey gravy.

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