Step 1

Preheat oven to 450°F.

Step 2

In a large roasting pan or sheet pan, place the turkey wings and necks. Drizzle with the oil and sprinkle with 1 teaspoon salt and ground black pepper. Roast the wings and necks until golden brown, flipping halfway through, for about 1 hour.

Step 3

Remove the turkey pieces to a large stock pot and place the roasting pan on the stove. Pour 1 quart of water into the pan and heat over medium-high heat, scraping up any browned bits. Pour the water into the large stock pot with the turkey.

Step 4

In the same pot, place the onions, carrots, celery, garlic, parsley, thyme, sage, bay leaves, peppercorns, and the remaining teaspoon of salt. Cover with water by 2 inches, then bring to boil over medium-high heat.

Step 5

Reduce the heat to medium-low and simmer, uncovered, for 3 to 4 hours, skimming off any fat or impurities from the surface. The stock will reduce slightly and become concentrated; lower the heat if it is evaporating too rapidly.

Step 6

Set a fine-mesh strainer over a large bowl. Strain the broth, discarding the bones and vegetables.

Step 7

Divide the stock among jars or airtight containers; allow to cool completely. Cover and refrigerate for up to 1 week or freeze for up to 6 months.