- 3 lbs. turkey wings (available all year) cut in half (about 6)
- 1 large onion, chopped
- 1 large carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 4 sprig parsley
- 4 sprig thyme
- 12 whole peppercorns
Preheat oven to 425 degrees F. Arrange wings on a rimmed baking sheet. Season with salt and pepper and paprika. Roast, turning halfway through until golden brown, about 45 minutes.
Transfer wings to a stockpot. Pour 2 cups water onto baking sheet and scrape up any browned bits with a wooden spoon.
Pour liquid from pan into pot with turkey.
Add remaining ingredients and 10 cups water.
I don't peel the onions or the carrots.
Bring to a simmer; reduce heat to low and simmer gently about 2 hours.
Strain stock through a sieve.
Stock can be made 3 days ahead or frozen for up to 3 months.
Use some of the stock for your stuffing and add the rest to your roast turkey drippings for your gravy.
Season with salt and pepper to taste.
~Adapted from bon appetit