Makes about 12 cups

1 turkey carcass
2 celery stalks
2 carrots
1 yellow onion
2 tablespoons olive oil
1½ cups dry white wine
16 to 18 cups cold water
6 Italian parsley sprigs
3 fresh thyme sprigs
1 bay leaf

Remove any skin and fat from the turkey carcass. Using a cleaver or large knife, chop the bones into smaller two to three inch pieces. Roughly chop onion, carrot and celery. Heat oil in the bottom of a heavy soup pot over medium high heat. Add the onion, carrot, and celery and sauté until lightly brown, about seven minutes. Add wine and deglaze bottom of the pot. Cook until liquid has almost evaporated and vegetables are fragrant.

Add turkey pieces and add enough water to cover, about 16 cups. Add bay leaf, parsley springs, and thyme. Turn the heat to high and bring the liquid to a boil. Reduce heat to medium-low, cover, and simmer four hours. Periodically skim foam and fat from the top, removing impurities.

Strain stock into a large bowl, pressing on solids to release juices. Discard solids. Return stock to pot and boil until reduced to about 12 cups. Season stock with salt and pepper.