Instructions: More delicate than stocks made with the more traditional smoked pork products, ths is easy to do and makes a beautifully flavored base for soups and casseroles.

1. In a large pot saute the onions and carrots in the oil over low to moderate heat, stirring occasionally, until the onions are a deep golden brown and very soft.

2. Add the turkey parts, water, and seasonings. Bring to a simmer, then cook, uncovered, over moderate heat for about 2 to 3 hours or until the liquid is reduced by about one-third.

3. Cool slightly, then strain. Chill the strained stock overnight, then skim off all of the fat that has congealed at the top.

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