Spray a large roasting pan with non stick spray. Preheat oven to 450.
Season turkey pieces with salt and pepper. Place in prepared.pan in.a single, layer. Roast uncovered about 30 minutes until browned
Place turkey in a very large stockpot. Add 2 cups of chicken broth to roasting pan and place on stovetop, heat to scrape up all.brown bits in.pan. Add to turkey in stock pot. Add vegetables to.pot, along with peppercorns, thyme,hot sauce and viegar
Add remaining chicken broth.
Simmer, skimming off any foam that rises to the top for the first 30 minutes. Continue to simmer on a low simmer 2 1/2 to 3 hours. Do not cover , you want the liquid to reduce some.
Strain out all solids into a clean pan.
Cool to room temperature, cover and chill overnight. A light colored fat layer will form on surface of stock. Remove it and discard. It will lift right off when cold.
The stock is now ready to use or freeze.
Note This stock is made without added salt except for seasoning the turkey on purpose. It can be used in any dish or soup and then salt to taste when using.
