Turkey Stock

Directions

1. 1
   Preheat the oven to 400.
2. 2
   Put the whole turkey wings and the reserved wing tips in a flameproof roasting pan and roast for about 1 hour, turning occasionally, or until well browned.
3. 3
   Transfer the turkey parts to a large pot.
4. 4
   Set the roasting pan over 2 burners.
5. 5
   Add 1 cup of water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan.
6. 6
   Add the liquid to the pot.
7. 7
   Add the turkey neck, wing tips, gizzard and heart to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper and 8 cups of water.
8. 8
   Bring to a boil over high heat.
9. 9
   Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.
10. 10
    Add the reserved liver and poach it in the stock until browned outside but still pink in the center, about 6 minutes.
11. 11
    Strain the stock.
12. 12
    Reserve the liver, heart and gizzard for the gravy.