JG, I'm very confused about this recipe. I've heard lots of people say they make soup from the turkey carcass, and it makes no sense to me. What makes good soup is the gelatin in the bones. Once you bake it, the gelatin is gone, so I imagine that it would be a bit bland.

We use the neck to make stock. We simply simmer the neck with a couple of stalks of celery and a couple of onions that are quartered, along with some salt and pepper. After simmering for an hour or two, it's delicious.