Turkey Stock

16 Turkey necks
4 yellow onions, cut in eighth's, unpeeled
2 pounds carrots, unpeeled, cut in chunks (2 inch pieces)
10 stalks celery, cut in chunchs, leaves included
3 bunches fresh sage
1/2 bunch fresh thyme
2 branches fresh rosemary


Toss all ingredients with a few tablespoons of olive oil to coat. DO NOT SALT! As the stock is reduced later, it can become too salty. Place on roasting pans in a thin layer. Roast at 350 degress for about 3 hours until all items are very brown and crispy. Place in a large stock pot and simmer for 3 hours. Strain to remove solids. (Necks may be nibbled by those who are willing to work for some very tasty bits of meat.) Continue to simmer stock for another hour or two to reduce. Refrigerate for a day or two or freeze until needed for Thanksgiving. Use stock to flavor stuffing (dressing and baste turkey. Make gravy by straining pan juices from Turkey and removing some fat. Use this turkey stock to deglaze pan and make up the liquid part of the gravy.