Turkey Broth:
Place all ingredients in a large stockpot. Bring to boil then reduce heat to low and cook, uncovered, at a bare simmer until wings fall apart, about 2 hours.
Strain and discard solids. Return strained broth to pot, simmer over medium low heat until reduced to 8 cups (about 1 hour). Transfer to a large metal or plastic bowl and put on top of another bowl filled with ice. Let stand until it cools to room temp.
Store, in refridgerator up to 3 days or freeze up to 3 months.
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