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Start by seasoning the turkey neck with salt and pepper.
Next, add the aromatics: onion, carrots, shiitake mushrooms, and herbs, along with some olive oil.
Place the mixture in a preheated oven at 400 degrees Fahrenheit for about one hour.
After an hour, transfer everything into a pressure cooker, or if you don't have one, cover with water and cook for three hours.
In a separate pan, melt a generous amount of butter.
Add the shallots along with a pinch of salt and cook for about 10 minutes.
Stir in the finely chopped herbs: rosemary, sage, and thyme.
Add the flour to the pan and cook it with the butter until it darkens slightly, which should take around 10 minutes.
Remove the mixture from heat and let it cool before straining the stock.
Once cooled, pull the meat off the turkey neck bone and chop it finely.
Bring the strained stock to a simmer and add the chopped turkey meat, along with black pepper and salt.
As the mixture reaches a boil, add a shot of whiskey and stir well.
Let it simmer for about 20 minutes.