All the flavor of the holidays and none of the dry boringness.
In a large mixing bowl, prepare an ice bath. In a 2-quart saucepan, stir together 1 quart water with salt, brown sugar, peppercorns, and bay leaves over medium heat until brine reaches a gentle simmer and salt and sugar have dissolved. Set saucepan in ice bath, making sure it doesn't cause an overflow, and stir brine until cooled to room temperature. In a large zipper-lock bag, add turkey wings, shallot, thyme, and rosemary.
Lower heat to medium and add onion, carrot, and celery to Dutch oven and cook, stirring, until onions are translucent and carrots and celery have softened slightly, about 4 minutes. Transfer vegetables to a heatproof bowl or plate. Whisk in stock in 1/2-cup increments, whisking well between additions to ensure a smooth texture, until all the liquid has been added. Bring to a low boil, then whisk in sage, black pepper, granulated garlic, onion powder, and smoked paprika. Season very lightly with salt. Remove from heat.
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