Turkey Broth

Directions

1. 1
   Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to do them for you).
2. 2
   In a large stockpot heat 2 tablespoons vegetable oil.
3. 3
   Add the giblets reserved from the turkey.
4. 4
   Cook, stirring, over medium-high heat until browned, 5 to 7 minutes.
5. 5
   Remove them with a slotted spoon and set aside.
6. 6
   In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch.
7. 7
   Return the giblets and wings to the pan.
8. 8
   Add vegetables and cook until softened, about 5 minutes.
9. 9
   Add 4 quarts water, or enough to cover the ingredients by at least 2 inches.
10. 10
    Bring to a boil, skimming off all the foam that rises to the top.
11. 11
    Reduce heat to low, and add spices.
12. 12
    Simmer uncovered 2 to 3 hours.
13. 13
    Strain the broth and let cool; skim all the fat from the top before using.