Ingredients:

• 3-5 lbs. turkey wings or legs

• 2 medium stalks celery, coarsely chopped

• 1 large carrot, coarsely chopped

• 1 medium yellow onion, quartered

• 1 medium bay leaf

• 1 teaspoon whole black peppercorns

• 6 sprigs fresh thyme
   

Preparation:

1. Place turkey in a stockpot (at least 15 quarts), and then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

2. Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.