Turkey Gravy

1. 1

   Cover the neck, wing tips and giblets in a 3-quart saucepan with 2 quarts cold water.

2. 2

   Gently bring to a boil.

3. 3

   Lower temperature to a low simmer with the bubbles just breaking the surface. Remove any foam and grease as it floats to the surface. After the stock is simmering clear, add the celery, onions and several carrot ends. Continue to cook the stock for several hours. Add water if the volume gets too low.

4. 4

   Strain the vegetables and meat from the stock, saving the giblets and neck meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.