Place turkey neck and giblets in a medium or large sauce pan along with 5 cups of water. Bring to a boil over high heat.
Skim foam off surface and reduce heat to a simmer. Cook for 1 hour.
Strain stock through a fine mesh strainer into a heatproof container. Discard solids and serve strained stock. If making ahead, the stock will keep in fridge for up to 3 days.
Gravy
roasting pan with turkey drippings
When turkey is done roasting, remove from oven and place on a cutting board to cool. Take roast pan with drippings and place on the stove top across two burners.
Heat over medium-high heat until pan drippings come to a simmer. Cook, scraping up browned bit with a wooden spoon until thickens, about 10 minutes.
62g / ½ cup all-purpose flour
Add flour and stir to combine. Cook about 1 minute.
3 ½ cups reserved turkey giblet stock
Slowly add stock and whisk to combine. Take your time an add in ¼ cup to ½ cup increments, whisking until fully combined before adding more stock.
Reduce heat to medium and bring to a simmer and cook until gravy thickens, about 5 minutes.
½ cup reserved turkey giblet stock or more
Once smooth, add a bit more stock and stir. Continue to stir and add stock until you get the desired consistency.
Strain gravy through a fine-mesh strainer to create a super-smooth gravy.
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Season with salt and pepper and keep warm.
Whisk immediately before serving. If too thick, thin with 2 teaspoons of water.
From MakeBetterFood.com. . (makebetterfood.com/recipes/homemade-pan-gravy/). Adapted from Martha Stewart.
Place turkey neck and giblets in a medium or large sauce pan along with 5 cups of water. Bring to a boil over high heat.
Skim foam off surface and reduce heat to a simmer. Cook for 1 hour.
Strain stock through a fine mesh strainer into a heatproof container. Discard solids and serve strained stock. If making ahead, the stock will keep in fridge for up to 3 days.
When turkey is done roasting, remove from oven and place on a cutting board to cool. Take roast pan with drippings and place on the stove top across two burners.
Heat over medium-high heat until pan drippings come to a simmer. Cook, scraping up browned bit with a wooden spoon until thickens, about 10 minutes.
Add flour and stir to combine. Cook about 1 minute.
Slowly add stock and whisk to combine. Take your time an add in ¼ cup to ½ cup increments, whisking until fully combined before adding more stock.
Reduce heat to medium and bring to a simmer and cook until gravy thickens, about 5 minutes.
Once smooth, add a bit more stock and stir. Continue to stir and add stock until you get the desired consistency.
Strain gravy through a fine-mesh strainer to create a super-smooth gravy.
Season with salt and pepper and keep warm.
Whisk immediately before serving. If too thick, thin with 2 teaspoons of water.
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