Turkey Giblet Broth

1 tablespoon canola oil
1 package turkey giblets, do not include the liver
5 cups cold water
1 stalk celery with leaves, coarsely chopped
1 carrot, coarsely chopped
1 onion, quartered
1 bay leaf
3 sprigs parsley
4 peppercorns
1/2 teaspoon dried thyme

Heat oil in a large saucepan over medium-high heat until hot but not smoking and brown neck and giblets.

Add remaining ingredients and bring to a boil. Skim foam from top.

Reduce heat to low, cover saucepan and simmer mixture about one hour. Strain broth through a fine sieve.

Remove meat from neck and chop neck meat, heart and gizzard into fine pieces.

Store giblets and stock in separate containers in refrigerator for up to 18 hours.

Source: The National Turkey Federation