Ingredients
two carrots
one onion
celery
turkey neck and innards (no liver)
chicken stock
Preparation
Coarsely chop carrots, onion, and celery; saute a few minutes in a little oil along with turkey neck and innards. Add one quart water of chicken stock. Cook, simmerin, 1 to 2 hours until reduced by half. Strain broth through cheesecloth or large coffee filter and refrigerate. When turkey is dont, remove from roasting pan. Pour drippings into cup measure or fat separator, strain off as much fat as possible. Return drippings to unwashed roasting pan; add refrigerated turkey broth, stir and scrape up brown bits; simmer on top of stove 10 to 15 minutes. Taste and season with salt and pepper. Thicken by whisking in either a blend of 2 tablespons cornstarch and 2 tablespoons water, or a beurre manie (made with 2 tablespoons flour worked into 2 tablespoons soft butter), along with 1/2 cup cream. Cook 5 minutes, until slightly thickened. Taste and season.
