My gram used to boil the neck along bizarre parts to make flavoring for the gravy. Then she fed it to the cats.
That's what I do. I use all the innards and neck for gravy flavor, then feed the solids to the dogs. I don't give them the neck though, because that has bones in it, and I don't want to be bothered de-boning it, nor do I want my dogs to choke and die.
The neck, gizzard, heart, and liver go into a skillet with garlic salt pepper and then they go into my stomach. : )
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I use it for my giblet gravy, but before I cook it I put it between my legs and run around freaking people out. It looks like a man's dick to me.
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Frau, for stock-making, you can make white or brown stock, white stock used when you want a lighter-colored preparation. For turkey stock, brown makes more sense since it has a stronger flavor and you're going to use it for gravy, which you want to be brown anyway.
For brown stock, you roast bones first along with mirepoix. I buy the bones at the market along with the turkey. If you cook your turkey in parts, you'll have the carcass left over to roast though I still get more bones to get a more intensely flavored stock. You can boost it with chicken bones as well. Chicken feet make fantastic stock.
oh lawrd...saria i don't understand.
so you're saying i should brown my turkey neck but with bones. what bones? what kind of bones? like turkey bones? they're in the turkey!
mirepoix?! is that like, carrots and onions and stuff?
boost it with chicken...chicken bones??
omg, i don't understand what you're saying.
should i put it in the oven?
don't you want me to have a successful thanksgiving??
saria, slower, more kindergarten explanation.