Susan's Turkey Stock | Louisiana Kitchen & Culture

Ingredients

• cooking oil as needed
• 5 pounds turkey necks, backs, and/or wings
• 1 large onion, coarsely diced
• 3 ribs celery, leaves included, cut into 2-inch pieces
• 1 carrot, chopped
• 1 cup fresh flat-leaf parsley, coarsely chopped
• 1 teaspoon thyme
• 1 tablespoon whole black peppercorns
• 3 bay leaves
• 1 tablespoon Better than Bouillon Turkey Base (optional)
• Water, as needed