Anyone who wants to prepare a good ol traditional turkey dinner at holiday time (or any other time, for that matter) has to deal with the stuff thats stuffed inside the bird – in other words, that package of turkey giblets and the turkey neck. The frugal cook doesnt throw out any of these tidbits, since you can use all of it.
The turkey neck is an underappreciated part of the bird that actually contains a good amount of flavorful tender meat. While whole turkeys usually come with the neck still attached you’ll need to know how to properly remove the meat before cooking up this tasty cut.
Follow this simple, step-by-step guide to get the most meat out of your turkey necks.
Turkey Neck Basics
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The neck is the long, tube-shaped portion connecting the turkey’s body to its head.
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It contains a good ratio of bone to meat – usually about half and half.
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The meat consists of small, individual muscles that are naturally tender when cooked.
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When simmered, turkey necks add rich flavor to broths and soups.
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The meat easily separates from the bone when fully cooked and makes a tasty addition to various dishes.
Step 1: Remove the Raw Neck
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If you bought a whole turkey, the neck is likely tucked inside the main cavity. Check both the neck and tail openings.
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Use sharp kitchen shears to carefully cut through the skin and tissue at the base of the neck to remove it.
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Rinse under cool water and pat dry before continuing.
Step 2: Segment the Neck
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Cut the neck crosswise into 2-3 smaller segments using a sharp knife or kitchen shears.
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Cut between vertebrae. This allows the neck to fit better in your cooking pot.
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Trim away any excess skin or fat if needed.
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Rinse the segments again.
Step 3: Season and Brown the Neck
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Season the neck pieces lightly with salt and pepper.
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In a skillet, heat 1-2 Tbsp oil over medium-high heat.
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Sear the neck pieces until nicely browned on all sides, about 2 minutes per side.
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Browning adds flavor and renders some fat.
Step 4: Braise the Neck
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Place the seared necks in a soup pot or dutch oven. Add enough liquid to mostly submerge.
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Water works, but chicken or turkey broth imparts more flavor.
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Add aromatics like onions, carrots, celery, garlic, bay leaves, etc.
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Simmer gently until fork tender, about 1-2 hours. The meat should start separating from the bones.
Step 5: Remove Meat from the Bones
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Once fully cooked, transfer the necks to a plate or board to rest until cool enough to handle.
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Using your hands or a fork, start pulling and lifting the meat away from the bones. It should come off fairly easily.
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Discard the bones and skin. Shred or chop the meat as desired.
Step 6: Use the Turkey Neck Meat
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Add to soups, stews, chili or casseroles.
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Mix into bean or grain dishes like turkey and rice.
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Stuff into sandwiches, tacos or empanadas.
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Sauté with veggies and eggs for breakfast hash.
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Fold into pasta, salads or stir fries.
Tips
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Use necks within 2 days for optimal freshness. Keep refrigerated.
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Save cooking liquid for turkey broth.
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Adjust cooking times for larger/smaller necks.
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Let cool fully before handling to prevent burning.
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Refrigerate or freeze meat portions for later use.
With this easy technique, you can enjoy the supreme tenderness and juicy texture of turkey neck meat. Don’t throw out this tasty cut!
Frequently Asked Questions
How long does it take to cook a turkey neck?
Simmering on the stovetop takes 45 mins to 1 hour. In a slow cooker, cook for 6-8 hours on low or 3-4 hours on high. Cook until fork tender.
What’s the best way to cook a turkey neck?
Simmer in liquid on the stovetop or braise in a slow cooker. This gently cooks the meat until tender and easily removed from the bones.
What can I use turkey neck meat for?
The flavorful meat can be shredded or chopped and used in soups, stews, casseroles, stir fries, sandwiches, bean dishes, pasta, and more!
Can I freeze cooked turkey neck meat?
Yes, allow the cooked meat to cool completely then transfer to a freezer bag or container. It will keep frozen for 2-3 months.
Are there small bones in turkey neck meat?
There may be some small bones remaining. Carefully check the meat and remove any bones before eating or using in recipes.
First, Thaw the Turkey
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The turkey giblets and the neck can be found in the turkeys neck cavity (to the front) or body cavity (to the back) of just about any whole bird you see at the supermarket. Most of these are frozen, and you must thoroughly thaw a frozen turkey before attempting to remove the inner bits. If you try to take them out too soon, the turkey will still be frozen inside, and these parts will get stuck. The plastic or paper package theyre packaged in might tear, shred or stick – and, in general, become a mess to deal with.
There are a few different ways to thaw a frozen turkey. Figure on approximately 24 hours in the fridge for every 4‒5 pounds, or 30 minutes per pound in cold water. The cold water method – usually done in the sink – is quicker than thawing your turkey in the fridge, but its also more of a chore, since you have to change the water about every 30 minutes. Salmonella contamination is, unfortunately, a possibility that you have to take into account while the turkey thaws, so be careful with it. Just be sure that its kept separate from other food and food-preparation areas.
Removing the Turkey Neck
Of all the parts of a turkey, the neck is probably the ugliest. It strains credulity to think that it might even be worth saving. That is, after you get it out of the bird to begin with. How is that accomplished?
When your turkey is all thawed out, reach inside the turkey where the package of giblets and neck can be found. Check both cavities; you dont want to leave anything behind. When youve found the giblets and neck, gently work your hand around them and gradually pull them out. If the turkey has been properly thawed, this should be easy.
You can use the heart, liver and gizzard to make giblet gravy. Note that some folks dont use the liver for this purpose, believing that it adds an odd, bitter note to the gravy. Many people use the neck either as another part of the giblet gravy or as a base for broth, stock or soup.
The main difference between a stock and a broth is that stock needs bones, and broth, which is made with meat only, does not. Theyre both heated in water thats brought to a boil and then simmered. While a broth usually needs to simmer just an hour or so, a stock needs more time – up to four hours – to allow all the nutrition from the bone marrow to permeate the liquid and for the collagen to become gelatinous and thick. Thus, a stock has more body and richness than broth.
Note that you wont get much stock from one turkey neck. If you want to make the most of your bird, use the remains of the carcass along with the neck.