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.
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.
From Michael Berg:
Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
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.