Turkey Stock for Thanksgiving

I make this a couple of weeks ahead of Thanksgiving and freeze it. Then we have it to make the gravy and use in the stuffing. I found this recipe on the Epicurious website.

Ingredients

6 lbs turkey parts (thighs, neck, legs)
20 cups water
3 onions trimmed, skin left on, cut in half
3 celery stalks cut into two inch lengths
3 carrots cut into two inch lengths
6 parsley stalks
10 peppercorns
1 bay leaf
1 1/2 teaspoons salt

Directions

Preheat oven to 500 degrees Fahrenheit, place the oven rack at the lowest point nearest to the heat.
In a roasting pan, place the turkey parts skin down and roast for 45 minutes, turning once until golden brown.
Transfer the turkey to a large stock pot.
Place the onions face down, the carrots and the celery on the same roasting pan the turkey parts were on.
Roast for 20 minutes and then add to the turkey in the stock pot.
Take the roasting pan, straddle the pan over two burners on the stovetop, add two cups of the water and scrape up the bits and stir for 3 minutes. Add to the turkey and vegetables in the stockpot.
Place 6 parsley stalks, 10 black peppercorns, 1 1/2 teaspoons salt and 1 bay leaf in stockpot
Add the rest of the water, 18 cups.
Cover, bring to a gentle boil and simmer for three hours.
Strain the stock in a colander.
This can be frozen for future use.

The meat is lovely and tender, I am going to make a tangine tonight with couscous or a turkey pot pie. Haven’t decided yet!