Countdown to Thanksgiving: Make-Ahead Turkey Stock

You're going to want to have plenty of stock on hand next week.  And while acceptable, why use canned stuff in preparing one of the most visible meals of the year.  Fly your foodie flag high and make your own.  It's simple and you'll have good stuff to make gravy, moisten your dressing, and make the turkey soup or turkey and dumplings that you'll us to utilize those leftovers next weekend.)

Make-Ahead Turkey Stock
Makes 2 quarts.

5 pounds turkey wings (easy to find at your grocery store these days)
2 tablespoons olive oil, divided
2 onions, unpeeled and quartered
2 heads garlic, halved horizontally
3 carrots
2 celery stalks
1 pound mushrooms, halved (optional, but adds a nice umami richness)
4 sprigs thyme
5 sprigs flat-leaf parsley
6 leaves sage

Preheat oven to 450°.

In a large roasting pan, combine turkey wings, onion and garlic.  Drizzle with olive oil and toss to coat.  Spread in an even layer and roast for one hour, until meat and vegetables are very brown.

Transfer to a large pot.  Add carrots, celery, mushrooms and herbs.  Add water to cover (2-3 quarts).  Bring to a boil, reduce heat and simmer for 2 hours, skimming foam off of top of pot occasionally. 

Strain into another pot and boil until reduced to 2 quarts, about 30 minutes longer.