Use the neck and heart that come inside the turkey, and augment them with turkey wings from your butcher, if desired. You can also make this stock well in advance of the holiday by using just turkey wings; let it cool completely after straining, then freeze up to three months.
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.