*Notes: To make homemade turkey stock, place the turkey neck and giblets in a small saucepan over medium heat. Fill the pan almost to the top with water. Add half a peeled onion, one celery stalk cut in half, and one tsp of poultry seasoning. When the mixture comes to a boil, reduce the heat to low, cover and simmer for approximately 2 hours. Remove from the heat and pour through a strainer. Reserve the stock to make the gravy. If you are making giblet gravy, chop up the giblets and add to the gravy.