Using a low or no-sodium broth to simmer the turkey neck and giblets intensifies the turkey flavor, which is why I prefer it. However, if you don't have broth handy, you can use water to simmer the neck, giblets and vegetables in. Here's how: Use 6 cups of fresh water with the giblets, turkey neck, peppercorns and vegetables. Bring it to a boil, then lower the heat to a moderate simmer and cook, uncovered for at least 1 to 1 1/2 hours or until the liquid reduces by 1/3. Strain the broth then move on to the "roux" step.