1. Turkey is a great bird to make stock with. For a perfect stock, use turkey wings and drumsticks, and reserve other parts for the second course. Rinse bony turkey parts in cold water, place in a large stainless steel stockpot with filtered water, add 2 tbsp vinegar, and let stand for about 30 min. (Vinegar is added so that to draw beneficial minerals from the bones into the stock.) Add to the pot coarsely chopped root vegetables, such as onions and carrots. Bring to boil, remove scum that rises on top (use a slotted spoon for that), add a pinch of sea salt, reduce heat to a minimum, and let simmer for 6 to 24 hours.