Make the following neck and giblet broth while your turkey is in its last 90 minutes of roasting in the oven.
Place neck and giblets in a large saucepan and
cover with water. Bring to a boil over high heat. Stir in white
wine, onion, carrot, parsley, peppercorns and cloves. Simmer for one
minute; skim residue that comes to surface. Cover, lower heat and
simmer for 1 hour. Strain broth, discarding vegetables and spices
and reserving neck and giblets.
Pour off all but 6 tablespoons of fat from the drippings in your turkey pan. Place roasting pan over low heat and stir in flour. Cook until thickened and bubbling, whisking constantly. Add reserved broth, stirring well. Season with salt and pepper. Add neck meat and giblets just before serving.
Makes 8 servings.
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