3 tbsp oil
4 lbs TURKEY WINGS
1 Package TURKEY GIBLETS, discard liver
9 c cold water
1 Stalk celery with leaves, coarsely chopped
1 Large carrot, coarsely chopped
1 Medium onion, cut in wedges
2 Bay leaves
6 Sprigs fresh parsley
1 tsp dried thyme
1/4 tsp peppercorns
1 tsp kosher salt
Heat oil in a stockpot over medium-high heat until hot but not smoking and brown wings, neck and giblets.
Add remaining ingredients and bring to a boil. Skim foam from top.
Reduce heat to low, cover pan and simmer mixture about one hour. Strain broth through a fine sieve.
Remove meat from neck and chop neck meat, heart and gizzard into fine pieces.
Store giblets and stock in separate containers in refrigerator for up to 18 hours.