5 ½ pounds turkey wings, neck heart, gizzard
12 cups low salt chicken broth
3 large carrots cut in chunks
3 large celery stalks, cut in chunks
2 whole leeks
6 thyme sprigs
3 bay leaves
Place turkey wings and neck, heart, and gizzard in a large pot. Add all remaining ingredients; bring to boil. Reduce heat to medium-low; simmer gently until gizzard is tender, 1 ½ to 2 hours.
Using tongs, transfer neck, heart and gizzard to plate; reserve. Discard wings. Strain stick and spoof off fat from surface. Measure stock and if necessary, boil until reduced to 8 ½ to 9 cups.