This make-ahead homemade turkey stock will take your gravy, soups, and stews to the next level. So easy to make all in one pot!
Heat the oil in a large heavy bottomed pot or dutch oven.
Add the turkey parts and onions to the pot, season with kosher salt, and cook over med/high heat until browned, about 10-12 mins. Be sure to rotate the turkey and onion while it cooks to prevent burning.
Add the remaining ingredients, bring to a boil and reduce to a simmer. Simmer over very low heat for at least two hours (three is even better).
Line a colander with 3-4 layers of cheesecloth and strain into a large bowl. Discard the solids. Skim the fat from surface if using immediately or scrape it from the surface after the stock has chilled.
Divide the stock into smaller containers (I like quart or pint size containers), cover, and refrigerate.
Stock will keep in the refrigerator for 3 days or frozen for up to 3 months.
Yields: 2 Quarts Stock
Special Equipment Needed: 3-4 sheets Cheesecloth
Straining and Storing