Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.



Ingredient Checklist


Instructions Checklist
  • 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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Rating: 5 stars
I never knew I’ve been making turkey stock every thanksgiving. I used identical recipe and used the stock in my gravy. I could have been making turkey soup