Turkey Stock

Directions

1. 1
   Heat the oil in a large soup pot over medium-high heat.
2. 2
   Add the turkey neck and giblets and cook, turning occasionally, until well browned, about 10 minutes.
3. 3
   Add the onion, celery, and carrot and cook, stirring occasionally, until the onion softens, about 5 minutes.
4. 4
   If using the wings, add them to the pot at this point, but no need to brown them.
5. 5
   Add the broth and enough cold water to cover the turkey parts by 1 inch.
6. 6
   Bring to a boil over high heat, skimming off any foam that rises to the surface.
7. 7
   Add the parsley, thyme, peppercorns, and bay leaf.
8. 8
   Reduce the heat to low.
9. 9
   Simmer, uncovered, until the stock is full-flavored, about 3 hours.
10. 10
    Strain through a wire sieve into a bowl.
11. 11
    You should have about 2 1/2 quarts broth; add more chicken broth or water, if necessary.
12. 12
    Cool completely.
13. 13
    Cover and refrigerate overnight.