Oven Turkey Stock Procedure-Making the Gravy Base Early

I'm making stock for gravy. I roasted turkey wings, necks, celery, garlic and onions last night. Deglazed the pan and today, I decided to cook it in the oven rather than on the stove. I've done a beef stock in the oven before, but not poultry, I don't believe. Great decision.

Transferred everything into a large pot and added thyme and parsley. Covered with water and put it in a 325 oven. It's a beautiful thing. Eventually, the meat pieces and veggies float on top. The exposed skin and meat which turned pale started roasting all over again to a lovely mahogany color. I periodically and gently turn the pieces and the veggies and that roasted goodness cooks again into the liquid. I've tasted the stock and it's dynamite.

I'm sold on this method! Highly recommend it. I'm going to freeze the stock until next week when I make the gravy. I may just do it again before the big day. I'd like to make some rice or pasta and pour this stock over it for supper.