Stock can be chilled up to 1 week or frozen in an airtight container 3 months. If you don't have a big heavy pot, or if you just prefer browning in the oven (instead of on the stovetop), turkey parts and vegetables can be browned in a dry large heavy roasting pan (without oil) on lowest rack of a preheated 500°F oven. Roast turkey parts first, starting skin sides down and turning once, until golden brown, 30 to 45 minutes. Transfer to stockpot with tongs, then roast vegetables in fat rendered from turkey, onions cut sides down first, stirring halfway through roasting, until golden, 10 to 20 minutes total, and then add vegetables to pot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze by boiling, scraping up brown bits, about 1 minute. Pour pan juices into stockpot with rest of water and remaining ingredients and simmer as in stock recipe above.
