Instructions

1. Preheat oven to 450'
2. Place turkey wings on roasting pan, brush with olive oil and roast for 45 minutes until golden brown.
3. While wings are roasting, put 7-8 cups of water in your stock pot. You will add more water and reduce it down and it’s helpful to have a sense of where the level of water should be once reduced enough.
4. Remove the turkey wings and reduce temperature to 350°
5. Add wings to stock pot with water
6. Add chopped vegetables to the fat that was rendered while your wings were roasting, put in oven and roast for 15 minutes.
7. Then put the veggies into the stock pot with the wings. At this point, I measured from the top of my pot to the water level because that’s where I’m going to want the level to be when it’s adequately reduced.
8. Add 8 more cups of water, put it on the stove and simmer for 5-6 hours very slowly until the stock has been reduced to 7-8 cups.
9. Once it cools a bit, strain it and pour it into your fat separator and let it sit for a couple of minutes so that the fat can rise to the top. 
10. I save the fat and freeze it for future use. If I have a turkey breast and Terry is hankering for some gravy, I can use the fat to make the roux for a quick gravy.
11. Pour your stock into freezer-safe jars, making sure to leave a good inch plus to allow for expansion, and freeze until the day before Thanksgiving. Take them from your freezer, put them in your fridge and send up a little thanks when you taste that amazing gravy on Thanksgiving Day.