Simply prepared while your turkey roasts, homemade stock adds magic to your dressing and gravy. This recipe uses lots of butter specifically to make better gravy, but one stick is enough if you prefer.

• 1 lbs. butter
• Turkey neck, & giblets
• 1 carrot, minced
• 1 large onion, minced
• 2 cups minced celery
• 3-4 bay leaves
• 4-5 whole cloves
• 10-12 whole peppercorns

As soon as the turkey is in the oven, set a large saucepan over medium-high heat and melt butter. Add the turkey neck, heart and gizzard -- stir and brown well.

Chop and add carrot, onion and celery tops along with bay leaf, cloves and peppercorns. Cook until the vegetables begin to brown. Add 12 cups water, bring to a boil, and reduce the heat to low. Simmer slowly until the liquid is reduced to about one-third it's original volume, about 3 hours, adding water if needed.

Strain into a measuring cup, pressing on the solids to extract all the liquid; you should have about 4 cups. Discard solids.