This easy turkey stock adds great flavor to the gravy, but you can use chicken broth instead with good results.

Makes about 4 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

Neck and giblets from a 10- to 12-pound turkey
6 cups water
1 medium onion, peeled and quartered
1 medium carrot, chopped
1 stalk celery, chopped
1 bay leaf
1 sprig fresh thyme
1 teaspoon whole black peppercorns

1. Combine neck and giblets (except liver), water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour.
2. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids.

NUTRITION INFORMATION: After straining, the stock has few calories (about 25) and negligible nutrients except sodium (about 23 mg) per cup.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.