Rich Dark Brown Turkey Stock

If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. The turkey necks will add a gelatinous quality to your stock

Heat 1/4 cup oil in an 8- to 10-quart heavy pot over moderate heat until hot but not smoking. While oil is heating, pat turkey parts dry.

Cook turkey in 4 batches, turning once, until a good dark brown, 8 to 10 minutes per batch, transferring to a large bowl.

Add browned turkey and onions and remaining ingredients to pot and bring to a boil over high heat, skimming froth as necessary. Reduce heat and gently simmer, partially covered, 3 hours.

Remove pot from heat and cool stock to room temperature, uncovered, about 1 hour. Pour stock through a large fine-mesh sieve into a large bowl and discard solids.

Refrigerate overnight. Next day remove fat from the top of stock and use that to make your roux.

Reheat stock and add to roux.