Active Time

　　20 minutes

　　Total Time

　　3 1/4 hours

　　A spectacular gravy begins with pan drippings, but the true flavor base comes from a good stock. The real selling point of this stock is that you can make it way in advance of Thanksgiving. And any leftovers of the stock will enhance the soups and sauces that follow the big feast.

　　

Ingredients

Makes 6 cups

　　3 pounds turkey parts, such as necks, drumsticks, and wings, preferably cut up

　　2 medium onions, unpeeled but trimmed, and each cut into 4 wedges

　　2 celery ribs, cut into 2-inch lengths

　　2 carrots, halved crosswise

　　2 1/2 quarts (10 cups) water

　　1 Turkish or 1/2 California bay leaf

　　6 black peppercorns

　　Salt

　　

Step 1

Heat oven to 450°F with rack in lower third. Spread turkey parts and vegetables out in a large roasting pan and roast, turning over once, until deep golden, 45 minutes to 1 hour. Transfer turkey and vegetables with a slotted spoon to a 5- to 6-quart heavy pot.

　　

Step 2

Position roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.

　　

Step 3

Add pan juices to pot with remaining water, bay leaf, peppercorns, and 3/4 teaspoon salt and bring to a boil, skimming froth.

　　

Step 4

Reduce heat and cook at a slow simmer, checking occasionally and skimming any froth, 2 hours.

　　

Step 5

Strain stock through a fine-mesh sieve into a bowl, discarding solids. Measure stock: If there is more than 6 cups, boil in cleaned pot to reduce. If there is less, add water to make it 6 cups. If using stock now, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using now, cool completely, uncovered, then chill, covered, before removing fat.

　　Cooks' Notes:

　　•Stock can be made 4 days ahead. Cool uncovered before chilling, covered in an airtight container, or freeze for up to 3 months.