Classic Turkey Stock

• 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

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

turkey, vegetable oil, onion, water, celery, carrot, parsley, thyme, turkish

Taken from www.epicurious.com/recipes/food/views/classic-turkey-stock-350566 (may not work)