On a baking sheet, add turkey parts and drizzle with olive oil. Roast in a 425 degree oven for 50-60 minutes or until golden brown. Add meat and pan juices to a stock pot. Add all of the remaining ingredients. Top with enough water to cover the meat and vegetables. Boil over low heat for 4-6 hours, until it’s a rich color. Remove from heat and scoop out large pieces with a slotted spoon. Strain the stock if desired. Pour stock into containers and refrigerate until ready to use.
