Makes 6 cups
1 tablespoon vegetable oil
turkey giblets (neck, tailpiece, heart and gizzard)
1 large onion peeled and chopped
1 stalk celery chopped
1 carrot peeled and chopped
1 teaspoon thyme
2 dried bay leaves
8 cups water
Place vegetable oil in a large stockpot over medium heat. Add turkey giblets and brown for 3-1/2 to 4 minutes. Stir in onion, carrots and celery, for 1-1/2 to 2 minutes until onion begins to brown.
Add water, bay leaves and thyme and bring to a boil. Lower the heat and partially cover. Simmer for 3-1/2 to 4 hours.
Strain the stock through a colander and cool in the refrigerator uncovered. When the stock is cool you can skim the solidified fat from the surface with a spoon.
You can season the stock with salt and pepper and serve it as a flavorful broth, or use it in soups, stews, rice and risotto dishes. It will be good for several days when refrigerated, or freeze the remainder for later use.