I really enjoy cooking for the Holidays. I spent two days cooking for Thanksgiving Dinner. On day one, I started with the turkey broth: turkey necks and parts, onions, garlic, parsley, cloves, peppercorns and celery. Topped off with water and cooked for about an hour. You save the broth for basting the turkey. Shred the meat and save for use in the giblet gravy.
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