Turkey Stock
['2 tablespoons vegetable oil', '1 large onion, chopped', '1 large carrot, chopped', '1 celery stalk with leaves, chopped', '1 carcass with skin from one 12- to 15-pound turkey; meat removed and reserved, carcass broken into pieces', '4 quarts (about) cold water', '4 fresh Italian parsley sprigs', '1/2 teaspoon dried thyme', '1/4 teaspoon whole black peppercorns', '1 bay leaf']
Heat oil in large pot over medium heat. Add onion, carrot, and celery. Cover; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
Place turkey carcass pieces in pot and add enough cold water to cover bones (about 4 quarts).
Bring mixture to boil and skim any foam from the surface.
Add parsley, thyme, peppercorns, and bay leaf. Reduce heat to low, cover with lid slightly ajar, and simmer 3 hours.
Strain stock into large bowl, pressing on solids in strainer; discard solids. Let stock stand 10 minutes; skim off fat. Boil to reduce to 10 cups or add water to measure 10 cups. Season with salt and pepper.
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