Active Time

　　25 min

　　Total Time

　　2 1/2 hr

　　To make the most of the turkey's giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor.

　　

Ingredients

Makes 4 to 5 cups

　　Neck and giblets (excluding liver) from a turkey

　　1 tablespoon vegetable oil

　　1 large onion, quartered

　　10 cups water

　　1 celery rib, sliced

　　1 carrot, sliced

　　Greens from 1 leek (optional), coarsely chopped

　　3 parsley sprigs

　　3 thyme sprigs

　　1 Turkish or 1/2 California bay leaf

　　

Step 1

Pat neck and giblets dry, then cut neck into pieces with a large knife.

　　

Step 2

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours.

　　

Step 3

Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.

　　Do ahead: Stock can be made 3 days ahead and chilled (covered once cool). Discard any solidified fat.

　　Editor’s note: This recipe was first printed in the Novemeber 2008 issue of ‘Gourmet’ as ‘Classic Turkey Stock.’