If you’re relatively new to hosting Thanksgiving, you’ve at least once looked at a turkey neck with dismay and confusion. Maybe you were savvy enough to use it to impart extra flavor into your homemade gravy, or maybe you (gasp!) threw it away while no one was looking.
Whatever your history is with this underutilized ingredient, we won’t judge you; but we will tell you that the turkey neck is a bomb of untapped flavor potential that yields the most delicious turkey stock you’ve ever tasted—and you better not let it go to waste now that you're informed.
Related: 11 Tasty And Nutritious Food Scraps You Can Actually Eat
Watch the quick video above and read the instructions below to learn the simple process of making your own turkey stock, which you can use to make healing soups and stews, cook grains, sauté veggies, or simply sip. Can’t use it all up? Stick it in the freezer for future use. Bonus: You can use this same method with the turkey carcass, too.
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Related: Why You Should Roast Turkey Legs Instead Of The Whole Bird This Thanksgiving
Homemade Turkey Stock
Makes about 3 quarts
Leftover roasted turkey neck (or turkey bones/carcass)
1 onion, coarsely chopped
2 celery stalks, coarsely chopped
2 carrots, coarsely chopped
Pinch of salt
Pinch of pepper
1. Combine all ingredients in a 10-quart stock pot. Add enough water so ingredients are covered by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook for 3 hours.
2. Strain stock with a fine mesh sieve. Cool to room temperature, then store in airtight containers in the refrigerator for 3 to 4 days, or in the freezer for up to 6 months (just be sure to use freezer-safe containers).