Ingredients
1/3 cup butter
Neck and giblets (excluding liver) from 3-5 turkeys
5 celery ribs, coarsely chopped
5 carrots, coarsely chopped
5 onions, quartered
20 cups water
9 cups chicken broth
5 bay leaves
1-1/2 tablespoons whole black peppercorns
10 sprigs thyme
Preparation
Heat butter in a large pot over medium heat, brown neck and giblets. Add remaining ingredients and simmer until reduced to about 20 cups, 1-1/2 to 2 hours. Pour stock through a fine sieve into a bowl. Skim off and discard any fat.
