Make the broth up to 48 hours before roasting the turkey.

1. Open the package of giblets from inside the turkey. Discard the liver (or save for another use) and rinse remaining contents of package in cool water.
   
   
2. Place giblets in a 4-quart saucepan and cover with 2 quarts cold water.
   
   
3. Bring to a boil over high heat, reduce the heat to a simmer, and skim off any impurities that rise to the surface.
   
   
4. Simmer for 10 minutes, skimming as needed.
   
   
5. Add onion, carrots, celery, thyme sprigs, parsley sprigs, garlic, peppercorns, whole cloves and bay leaf.
   
   
6. If necessary, add more water just to cover giblets.
   
   
7. Simmer for 1 hour, uncovered, skimming any scum that rises to the surface.
   
   
8. Strain broth through a fine-mesh sieve.
   
   
9. Reserve 2 1/4 cups for preparing the stuffing (cool thoroughly before using). Set aside the remaining broth for preparing the gravy.
   
10. If broth is finished more than 4 hours before using, cool to room temperature, cover and refrigerate.

Adapted for Beyond Wonderful from Cooking School Secrets for Real World Cooks
by Linda Carucci (Chronicle Books 2005).

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