• neck, gizzard and heart of a 12-15 lb. turkey
• 2 stalks celery
• 1 onion stuck with 2 cloves
• 1 bay leaf
• 1 tsp salt
• a few peppercorns
• cold water
• liver

1. Put neck, gizzard, and heart of a 12-15 pound turkey in a large saucepan with 2 stalks of celery, 1 onion stuck with 2 cloves, 1 bay leaf, 1 tsp salt and peppercorns.
2. Add cold water to cover, bring it to a boil, and simmer the stock for about 1 1/2 hours.
3. Add the liver and cook it for 5 minutes.
4. Remove the giblets and reserve them for Thanksgiving stuffing.

Use Giblet Stock as a basis for Turkey Soup, or strain the stock to use for gravy.