If you want to add even more flavor to this, sauté the vegetables in the roasting pan first. I roasted the neck and gizzard and added it to the braising liquid. If you want, finely chop the gizzard and add it to your gravy (I'll post my gravy method on Wednesday; I hope you made stock over the weekend if you're responsible for the gravy!). When you’re done, you should have plenty of braising liquid. Add this to your stockpot when making stock from the leftover carcass and bones.
Keyword braise, roast chicken, thanksgiving, Turkey