Turkey Stock

Heat a large stockpot over medium-high heat and add the oil. Add the turkey neck and backbone and brown well on all sides, about 8 to 10 minutes. Transfer the turkey pieces to a plate.

Add the onion, carrots, and celery to the same pot. Cook for 5 to 7 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot. Add the garlic and cook for 1 minute more.

Return the turkey neck and backbone to the pot. Add the parsley stems, thyme, rosemary, sage, bay leaf, and peppercorns, then pour in the cold water. Bring to a boil, then immediately reduce the heat to maintain a gentle simmer.

Simmer uncovered for 6 to 8 hours, occasionally skimming off any foam that collects on the surface. Continue cooking until the stock has reduced by roughly half, leaving about 2 quarts. Don't add salt — keeping the stock unsalted gives you control when using it for gravy, stuffing, and other dishes.

Pour the stock through a fine-mesh strainer into a large heatproof container. Discard the bones, vegetables, and herbs.

Cool the stock, then refrigerate. Once chilled, you can remove the solidified layer of fat from the surface. Refrigerate for up to 4 days or freeze for longer storage.