Heat 4 cups of turkey broth, chicken broth or water--or a combination of broth and water--in a saucepan until hot but not boiling.
Homemade Turkey Broth
To make your own turkey broth, simmer the neck, giblets and gizzards--omit the liver, which can impart a bitter taste--for 1 hour in a quart of water.
If you like, add aromatics like bay leaf, peppercorns, quartered unpeeled onion, coarsely chopped carrot and celery, and parsley stems.
Strain broth and skim off fat. Turkey broth can be prepared in advance and stored in the refrigerator for up to three days.