You’ll need:

4 turkey wings*
2 carrots
3 stalks celery
1 large onion
A sachet of 2 bay leaves, 6 peppercorns, 6 thyme sprigs and parsley sprigs
10 cups water
salt

Roast the turkey wings (and a couple of turkey necks if you can get them) in a 350 degree oven for about an hour.

Coarsely chop the carrots, celery and onion.  Add the turkey, vegetables and sachet to a large pot.  Deglaze the roast pan with a little water and add to the pot. Cover with the water and simmer for 3 to 4 hours.

Strain the stock, discarding the solids and season with salt.

*If you are making the stock after roasting a turkey, break up the carcass into large pieces in the stock pot in place of the turkey wings and necks.