Place the turkey or chicken parts and turkey neck in a large, 6- to 7-quart stock pot. Add the turkey giblets. Pour in the cold water and bring the mixture to a simmer over medium heat. Do not boil.
Reduce heat to medium-low and skim off the scum that has risen to the surface with a small strainer. Add the vegetables, bay leaves, parsley and thyme. Let the stock simmer, uncovered, at least 3 hours, skimming any additional scum that surfaces. Adjust the heat as needed to prevent boiling.
Strain the stock into a fat separator to remove the poultry parts and vegetables. Save the giblets if you intend to add them to gravy or some other preparation.
Pour the de-fatted broth into a shallow container then quickly chill to lukewarm in a sink filled with ice water. Transfer the stock to the refrigerator to thoroughly chill. (If you do not have a fat separator, simply chill the stock in the fridge and then remove the congealed fat layer from the surface.)
Cover the stock once it has completely cooled. It can be stored for about a week in the fridge, or up to 2 or 3 months in the freezer.
* For a darker, more intensely flavored stock, roast the bones in a hot (400-degree) oven before adding the water.
** Because liver clouds the stock and imparts a strong flavor, it is typically excluded.
Neck and giblets (excluding the liver**) from 1 14- to 16-lb. turkey, rinsed
2 quarts cold water
2 stalks celery, coarsely chopped
2 carrots (4 to 5 oz.), coarsely chopped
1 large (about 8 oz.) onion, coarsely chopped (including the peels)
1 leek (about 6 oz.), sliced and washed well
2 dried bay leaves
1/3 cup coarsely chopped fresh parsley
5 to 7 sprigs fresh thyme
This article appears in Dec 1-31, 2006.