Serves: 12 | Serving size: ¼ cup Ingredients 1 turkey neck from the cavity 1 carrot peeled, cut into 1-inch pieces ½ onion, white or yellow, peeled and cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 1 quart or 4 cups low-sodium poultry or vegetable stock, broth, or water 1.5 teaspoons oil, canola