Stock can be made way ahead of the holiday. In the Fall, as soon as I see packages of turkey necks, wings, legs, gizzards, etc. show up in the meat department of my favorite grocery store, I get to work.
This year I used turkey necks, wings and legs. Everything gets rubbed in oil, salted and peppered.
These get roasted in a 400° oven for about 45 minutes.
While the turkey parts are roasting, prepare the vegetables. I used carrots, onion, garlic, celery, and fresh sage leaves.
Once the meats are roasted, remove them, temporarily, and place the vegetables in the bottom of the roasting pan. Give the vegetables a toss to coat with the drippings in the pan.
Return the meats to the pan placing them on top of the vegetables, turning the meats over with the roasted side down.
This gets returned to the oven to roast for 35 minutes longer.
Once the turkey parts and vegetables are removed from the oven they are placed in a large stock pot, covered with water and simmered for 2 hours.
Everything is strained and the stock is cooled in the refrigerator so any fat can be skimmed off.
Adapted from a recipe of Guy Fieri's
Yields 4 quarts of stock
2 turkey legs
2 turkey wings
2 turkey necks
2 Tbsp. canola oil
salt and freshly ground black pepper
6 large garlic cloves
2 large yellow onions, quartered
2 large carrots scrubbed
3 stalks of celery, chopped in half
6 fresh sage leaves
6 quarts water
Preheat oven to 400°F.
Evenly rub turkey parts with oil. Sprinkle with salt and pepper. Place turkey parts in a large roasting pan, skin side down, in oven and roast for 45 minutes.
Prepare and combine vegetables and sage leaves. Reduce heat of oven to 350°F., briefly remove turkey from roasting pan. Add vegetables to roasting pan, tossing to coat in pan juices. Return turkey parts placing skin side up on top of vegetables and continue to roast for another 35 minutes.
Remove pan from oven and transfer turkey parts and vegetables to a 10 quart or larger stock pot. Place the roasting pan over burners of range top (do this only if your roasting pan is a heavy-duty pan), add 2 cups of water to the pan and boil, scraping up any stuck bits. Pour this into the stock pot.
Add 6 quarts of water to the stock pot. Bring to a boil then lower heat and keep to a medium to low simmer for 2 hours, uncovered until stock is deep in color and flavor. Strain turkey and vegetables from stock, pushing any vegetable matter through strainer. Let stock sit, overnight in refrigerator if time allows, then skim off any fat from top.
Divide stock into 4 Mason jars or plastic freezer bags and place in freezer.