Turkey Broth

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Steps

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Using a heavy cleaver , chop 3 pounds turkey wings into 2-inch pieces.

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In a large stockpot heat 2 tablespoons vegetable oil.

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Add the giblets reserved from the turkey.

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Cook , stirring , over medium-high heat until browned , 5 to 7 minutes.

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Remove them with a slotted spoon and set aside.

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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.

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Return the giblets and wings to the pan.

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Add vegetables and cook until softened , about 5 minutes.

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Add 4 quarts water , or enough to cover the ingredients by at least 2 inches.

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Bring to a boil , skimming off all the foam that rises to the top.

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Reduce heat to low , and add spices.

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Simmer uncovered 2 to 3 hours.

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Strain the broth and let cool.

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Skim all the fat from the top before using.

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Ingredients

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turkey wings, turkey giblets, carrot, celery ribs, dried thyme leaves, parsley sprigs, black peppercorns, bay leaf, water