INGREDIENTS
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Neck and giblets (excluding liver) from a 12- to 14-pound turkey
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5 cups chicken broth
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6 cups water
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1 celery rib, chopped
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1 carrot, chopped
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1 onion, quartered
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1 bay leaf
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2 fresh flat-leafed parsley sprigs
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1/2 teaspoon dried thyme, crumbled
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1 teaspoon whole black peppercorns