BROTH

Turkey Broth:

2 lb turkey necks
2 onions
several bay leaves
1/2 tsp salt
1 tbls oil

Sauté onions in oil in a stock pot.  Add turkey and brown.  Reduce heat, cover, and cook for 20 minutes until turkey releases juice.  Add 2 quarts boiling water.  Cook for half an hour.

Vegetable Broth:

Brown vegetables with herbs and oil in a baking dish in the oven.  Place in stock pot with water, boil and reduce heat, cook for a couple of hours.