8 pounds turkey parts, such as wings, necks and drumsticks
14 cups water
Reserved turkey neck and giblets (except the liver)
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, sliced
1 teaspoon kosher salt
Freshly ground pepper
Preheat the oven to 400°. Put the turkey parts in a flameproof roasting pan and roast for about 1 hour, turning occasionally, until well browned. Transfer the turkey parts to a large pot.
Set the roasting pan over 2 burners. Add 3 cup of the water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.
Add the turkey neck and giblets to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper, and the remaining 11 cups of water. Bring to a boil. Reduce the heat to moderately low and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using.
The turkey stock can be refrigerated for up to 2 days or frozen for up to 1 month.