Web step 1 pat neck and giblets dry, then cut neck into pieces with a large knife.

Turkey neck stock for gravy. 2️⃣ boil the turkey neck: Add the turkey neck meat, mix and heat for 20 minutes on low heat. Cook, stirring often, until browned on all sides, about 7 minutes.

Cover and heat to boiling on high. Web tip the turkey bones and neck (if you have it) into a large saucepan or stock pot. Heavy cream is optional, but completely recommended!

Pour over enough cold water to. Web add extra flavor save the drippings (both the fat and the juices) from roasting the turkey! Cook for 5 more minutes.

Add the turkey drippings (or stock). Stir in garlic, salt, pepper, rosemary, and bay leaf. Web add 5 tablespoons of broth, as well as tomato paste or 2 tbsp flour + 1 tbsp worcestershire sauce as a thickener (only use one) and spices.

Transfer the sauce to the pan with the remaining broth. Remove the turkey neck and eat the meat if desired. Coarse salt and freshly ground pepper

Sprinkle with salt and pepper while browning. Remove the meat from the turkey neck. All the recipes are calling for turkey stock but saying chicken stock is “fine.” well, of course it’s fine!