Turkey Broth

I use the turkey neck, tail, wing tips, and giblets to make a turkey-enriched chicken broth, which is the foundation of the gravy. Make the broth while the turkey is roasting or a day ahead if you like.

• 2 tsp. vegetable oil
• Neck, wing tips, tail, and giblets (excluding the liver) from one 11- to 12-lb. turkey 
• 1/2 cup dry white wine
• 8 cups homemade or low-salt canned chicken broth
• 1/2 medium onion, coarsely chopped
• 1/2 medium carrot, coarsely chopped
• 1/2 medium celery stalk, coarsely chopped
• 8 black peppercorns
• 2 parsley sprigs
• 1 bay leaf

Heat the oil in a 3- or 4-quart saucepan over medium-high heat. Add the turkey parts and brown them well on all sides, 8 to 10 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the broth, onion, carrot, celery, peppercorns, parsley, and bay leaf and bring to a boil over high heat. Reduce the heat to medium low or low and simmer the broth gently for 1 hour, skimming off the scum occasionally with a skimmer or a large slotted spoon. Strain the broth through a sieve and discard the solids. Let the broth cool and spoon off the fat.