Last night I was roasting turkey necks, back and few other small pieces over vegies in chicken broth. It just wasn't getting tender enuf after over an hour. It was late so I turned oven off and left turkey in pan inside oven overnight. Of course it was room temperature this morning. I set oven at 325 and it's in there now.
Is it dangerous to use this for making gravy? Do I have to toss the whole thing? Many thanks for your help.