Active time: 10 min Start to finish: 1 hr.

Makes about 4 cups.

INGREDIENTS

  • 1 tablespoon vegetable oil
  • neck and giblets (excluding liver) from a 12- to 14-lb turkey
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 onion, quartered
  • 4 cups water
  • 1 3/4 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried thyme

    DIRECTIONS

    Heat oil in a 2-quart saucepan over moderately high heat until hot but not smoking and brown neck and giblets. Add remaining ingredients and simmer until reduced to about 4 cups, 40 to 45 minutes. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.


    Cooks’ note:
    • Stock can be made 1 day ahead. Cool completely, uncovered, then chill, covered.