Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...

1. Heat oil in a 6-quart stockpot on medium-high heat. Brown turkey pieces, turning with tongs for about 10 minutes. 2. Add stock and water. (Liquid should come almost to the top of the pot.) Slowly ...

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It's easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin and ...