Turkey Stock

Turkey Stock

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 onions

2 whole leeks

Parsley

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.