Turkey Giblet Stock

Ingredients:
- 1 tablespoon oil
- 1 turkey neck
- 1 turkey giblets
- 1 celery rib, chopped
- 1 carrot, chopped
- 1 onion, quartered
- 10 cups water
- 1 bay leaf
- 1 teaspoon peppercorn
- 1 teaspoon dried thyme
- 1/4 teaspoon salt

Directions:
- Heat oil over moderate heat.
- Brown neck and giblets 10-15 minutes.
- Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
- Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
- Stock should measure 4 cups. Add more water or continue to boil if necessary.
- Let stand until fat rises to the top and skim fat from top.
- Let cool completely before chilling.
- Skim fat before using.