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