12 Hours 10 Minutes
turkey wings, segmented
onions, cut into 8 sections
cups coarsely chopped celery
garlic bulbs, halved
tablespoons whole black peppercorns
bunch flat leaf parsley
In large pot, add turkey, water, onions, carrots, celery, garlic, peppercorns and salt.
Trim stalks from parsley and add to broth. Reserve parsley leaves for another use.
Bring to boil. Reduce heat to simmer. Simmer 4 hours, skimming any froth off stock during cooking. Let stand 10 minutes.
Drain stock into large bowl. Discard solids. Let stock cool.
Cover and refrigerate 8 hours or overnight.
Scrape fat from surface and discard. Spoon stock into containers. Seal and freeze.