Step 1

Preheat the oven to 500°F. Place the turkey wings skin side down on a rimmed sheet pan. Season generously with kosher salt. Transfer to the oven and roast until well browned, about 45 minutes. Transfer to an 8- to 10-quart stockpot, reserving the sheet pan.

Step 2

Add the onions, celery, and carrots to the pan. Transfer to the oven and roast until golden, about 20 minutes more. Add vegetables to the stockpot.

Step 3

Straddle the sheet pan across 2 burners, then carefully add 2 cups of water and deglaze by boiling, stirring, and scraping up the brown bits, about 1 minute. Carefully add the deglazing liquid to the stockpot, then add the parsley, bay leaf, peppercorns, and 1 tablespoon of kosher salt (Diamond Crystal brand; use half as much if you are using Morton). Cover with 6 to 7 quarts of water depending on the size of your stock pot.

Step 4

Bring to a simmer over high heat; then reduce the heat to allow the stock to gently simmer. Simmer for 3 hours.

Step 5

Strain the stock in batches — I do this by setting a collander over a large bowl. Discard the solids. Once cool, transfer to storage vessels (see notes above). I like to chill my stock in the fridge for a day. This allows the fat to solidify on the top. If a lot of fat rises to the top, scrape it off. If it doesn’t, just leave it. At this point, transfer the stock to the freezer for up to 3 months. Or keep it in the fridge for 1 week.