skinless chicken and turkey breast are neck and neck (pun intended) when it comes to protein per serving. It’s only when you ...

Set a five minute timer, and stir constantly the entire time. Once the timer expires, add 1 quart of chicken broth. Increase the heat to high and stir constantly until the mixture begins to push ...

Pour the wine and 1/2 cup of the chicken stock into a roasting pan ... Meanwhile, in a medium saucepan, cover the turkey neck, heart and gizzard with the 3 cups of water. Add the remaining 3 ...

Place the neck, heart, liver and gizzards of the turkey inside a medium-sized saucepan ... Once you get a nice golden brown color, add 4 cups of chicken broth and 1 additional cup of drippings.