Turkey Broth

• 3 lbs turkey wings, and necks
• turkey giblets (excluding liver)
• 1 carrot, coarsley chopped
• 2 celery ribs, coarsley chopped
• 1/2 teaspoon dried thyme leaves
• 4 parsley sprigs
• 1/4 teaspoon black peppercorns
• 1 bay leaf
• 4 quarts water

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

turkey, turkey giblets, carrot, celery, thyme, parsley sprigs, black peppercorns, bay leaf, water

Taken from www.food.com/recipe/turkey-broth-74272 (may not work)