Ingredients
1 turkey neck
Giblets from 1 turkey liver, reserved
Heritage Turkey with Oyster Dressing
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 large onion, coarsely chopped
1 clove garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon coarse salt
Preparation
Place all ingredients in a large stockpot along with 8 cups water; bring to a boil over high heat. Reduce heat to low and simmer until reduced to about 6 cups, about 1 1/2 hours; strain, reserving giblets. Let cool completely. Stock may be kept refrigerated, in an airtight container, for up to 3 days.
