Turkey Stock

• 3 tablespoons vegetable oil
• Neck, heart, and gizzard reserved from 14-pound turkey
• 3 cups chopped onions
• 2 cups chopped carrots
• 1 cup chopped celery
• 6 garlic cloves, peeled
• 4 fresh thyme sprigs
• 2 small bay leaves
• 7 cups low-salt chicken broth
• 3/4 cup Madeira

1. Heat oil in heavy large pot over medium-high heat.
2. Add turkey parts and saute until brown, about 15 minutes.
3. Add onions, carrots, celery, garlic, thyme, and bay leaves; saute until brown, about 12 minutes.
4. Add broth and Madeira and bring to boil.
5. Reduce heat; partially cover pot and simmer until liquid is reduced to 6 cups, about 1 hour.
6. Cool stock 1 hour; strain into bowl, pressing on solids in strainer to release all liquid.
7. Spoon off any fat.
8. (Can be made 2 days ahead.
9. Cover and refrigerate.)

vegetable oil, turkey, onions, carrots, celery, garlic, thyme, bay leaves, lowsalt, madeira

Taken from www.epicurious.com/recipes/food/views/turkey-stock-107259 (may not work)