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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
5 pounds turkey wings |
1 turkey neck |
2 tablespoons vegetable oil |
3 carrots |
2 celery stalks |
2 onions |
giblets (heart, gizzard, and liver) of 1 turkey |
Directions:
1. Make this up to 4 days ahead. Preheat oven to 450°. Spread 5 pounds turkey wings (available at most supermarkets) and 1 turkey neck (from turkey cavity) on a rack set in a large heavy roasting pan. Brush with 1 tablespoon vegetable oil; roast until browned, about 1 hour. Chop 3 carrots, 2 celery stalks, and 2 onions; toss with 1 tablespoon vegetable oil. Arrange around turkey parts. Roast until vegetables brown, about 25 minutes. Transfer to a large pot. Add giblets (heart, gizzard, and liver) of 1 turkey and 1 gallon water. Bring to a boil, reduce heat to medium-low, and simmer, skimming surface occasionally, for 3 hours. Strain into another pot; boil until reduced to 2 quarts, about 30 minutes longer.
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