Turkey Giblet Stock

• 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

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

vegetable oil, turkey, celery, carrot, onion, water, chicken broth, bay leaf, whole black peppercorns, thyme

Taken from www.epicurious.com/recipes/food/views/turkey-giblet-stock-102606 (may not work)