Rich Turkey Stock

Ingredients

• 1 large carrots sliced
• 1 large celery rib sliced
• 2  garlic cloves sliced
• 1 teaspoon kosher salt 
• 1 large onion sliced
• 7 servings pepper freshly ground
• 5 pounds turkey parts such as wings, necks and drumsticks
• 1 pt reserved turkey neck and giblets (exce the liver)
• 9 cups water 

Equipment

• frying pan
• oven
• pot
• roasting pan

Directions

1. Preheat the oven to 40
2. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned.
3. Transfer the turkey parts to a large pot.
4. Set the roasting pan over 2 burners.
5. Add 1 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan.
6. Add the liquid to the pot.
7. Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours.
8. Strain the stock. Finely dice the gizzard and heart and reserve for the gravy. Skim the fat from the stock before using.
9. Make Ahead: The stock and giblets can be refrigerated separately for up to 2 days; any leftover stock can be frozen for up to 1 month.