To make your own stock you first need Poultry boneseither cooked or raw or a combination. Some of the bones should be meat, but most can be picked clean. I keep my rotisserie chicken carcasses in the freezer until the day of storage, adding fresh chicken or turkey wings that have been picked up at the supermarket. Two or three pounds of bones are enough, but even a pound gives you enough broth to make gravy. When you have turkey offal from your bird (heart, gizzards, throat, anything but liver) toss them in the pan with the bones and a large pinch of salt.
Add a few Vegetables and flavors: a carrot, a leafy celery stalk, an onion and / or leek, some peeled garlic cloves, a bay leaf and / or some parsley stalks and a teaspoon of peppercorns.
Pour enough Water to cover all solids by at least 2 inches. Then bring it to a very gentle simmer and let it bubble for a couple of hours. I don’t bother to skim, but it doesn’t hurt when you do. Strain everything, press down on the solids and refrigerate for up to three days or freeze for up to six months.
If you want to make a broth with a more intense flavor, try this recipe by chef Suzanne Goin, which involves roasting the bones and vegetables before pairing them with white wine and red chilli and cooking them on the stove.
Bought in the store
If making something yourself is out of the question, you can get pretty close to a good quality poultry stock bought from either a butcher or specialty store (preferably a homemade one). You can often find supplies in the freezer.
If the supermarket is your only option, the rule for canned goods or items sold in Tetra Paks is to taste before using. If it’s horrible, you’re better off using a stock cube and water. This is a low bar but slightly better than water. As a last-minute solution to weak broths, simmer with the turkey offal for an hour or two. That will strengthen it.