Source: Martha Stewart Living, November 2012

Ingredients

  • 6 cups water
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 onion, cut into wedges
  • Coarse salt and freshly ground pepper

Directions

  1. While turkey is roasting, place neck and giblets in a saucepan with water, carrots, celery, and onion. Season with salt and pepper, and simmer 1 hour. Pour through a fine sieve into a bowl (you should have 3 1/2 cups).

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