Lunch: Classic Turkey Stock

Recipe by Shelley Wiseman To make the most of the turkey's giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor.

Ingredients

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

Instructions

Pat neck and giblets dry, then cut neck into pieces with a large knife.
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.
Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.

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