How to Cook:
1) Chop the wings and neck into 1 1/2 – 2 inch pieces Also using a sharp knife cut away any membranes from the giblets.
2) In a large stock pot, heat the oil over medium to high. In batches, add the turkey wings, neck and giblets, turning and cooking until golden brown. It should take about 10 minutes. Transfer to a plate. Add the onion, carrot and celery to the pot and cook, stirring often., until tender. It should take about 7 or 8 minutes.
3) Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the top. Add the herbs and peppercorns. Reduce to a simmer for about 6 to 12 hours adding more water to keep the bones covered.
4) Strain the stock through a colander into a large bowl. Let stand for about 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired remove the giblets and neck and let cool and then chop and get the meat off the neck to use in making a gravy. Cool the stock completely and refrigerate or freeze. If frozen in an airtight container it can keep up to 3 months.