When you take the turkey’s neck and giblets off, do you ever wonder what to do with them? Most people just throw them away.
Mom always made quick pots of broth from the turkey neck and giblets to use for making gravy or moistening stuffing. She never let anything go to waste. And, thats what I do. This broth is so much more flavorful than anything that comes out of a can or box. It can be cooked in a pot while the turkey is in the oven, and it will be ready to use long before the turkey is done.
Because I use turkey parts that would otherwise be thrown away, I always think of this broth as almost free. Also, I usually have extra herbs, onions, and celery because they come in bigger amounts than I need for my other meal recipes.
For many home cooks, turkey neck and giblets get overlooked when preparing the big bird for holiday meals. But these flavorful parts can be transformed into various mouthwatering dishes with the right techniques. Read on to learn all about preparing turkey neck and giblets to enhance soups, gravies, stuffing and more!
What Are Turkey Necks and Giblets?
The neck is the long, narrow body part of a turkey that connects the head to the body. It contains bone and dark, flavorful meat.
Giblets refer to the edible internal organs of poultry The turkey giblets typically include
- Gizzard – a muscular stomach used for grinding up food
- Heart
- Liver
- Neck
These nutrient-dense odd bits are full of texture and rich, intense turkey essence.
Benefits of Cooking with Turkey Necks and Giblets
There are many good reasons to cook with turkey necks and giblets:
- Adds deep roasted turkey flavor to dishes
- Provides nutritional value – high in iron, zinc, B vitamins
- Utilizes the whole bird efficiently
- Makes delicious additions to gravies, soups, stuffing
- Provides natural thickness and body to sauces
- Economical to use – very affordable ingredients
With some simple prep, these turkey parts can transform the flavor of your meal.
Prepping Turkey Necks and Giblets
Proper prep is key to cooking success with these odd turkey parts Here’s how to prepare them before cooking
Turkey Necks
- Rinse well and pat dry
- Cut into smaller pieces if needed
- Remove any feathers still attached
Giblets
- Separate gizzard, heart, liver and rinse
- Trim fat, membranes from gizzard
- Optional: Chop giblets before cooking
Store prepared necks and giblets in the refrigerator up to 2 days before use.
Cooking Methods for Turkey Necks and Giblets
There are several excellent cooking methods that work well for bringing out the best in turkey necks and giblets:
Simmering/Poaching – Gently cooking in liquid over low heat tenderizes the meat. Use in soups, gravies and broths.
Braising – Brown first then cook covered in a small amount of liquid. Yields tender, robustly flavored meat.
Roasting – Dry heat cooking uncovered, results in browned exterior and juicy interior meat.
Sautéing – Quickly cooking over high heat. Great for giblets when making a fast gravy.
Play with different techniques to find your favorite uses for these turkey parts.
Tips for Cooking Turkey Necks and Giblets
Here are some helpful tips to ensure turkey necks and giblets come out perfectly cooked:
- Brown necks before simmering to boost flavor
- Cook giblets in pulses, they cook faster than necks
- Use a thermometer – cook to 165°F minimum
- Add aromatics like onions, garlic, herbs
- Deglaze the pan with wine or broth to make a sauce
- Allow to cool in cooking liquid before removing meat
- Strain and reserve cooking liquid for gravies, soups
Taking them low and slow is key for tender, pull-apart meat texture.
Serving Suggestions for Cooked Turkey Necks and Giblets
Once cooked, get creative with how you use turkey necks and giblets in recipes:
- Chop and add to stuffing, dressing
- Shred neck meat for sandwiches, tacos
- Dice giblets for hearty gravy
- Chop neck meat, add to soup pots for flavor
- Place whole necks and giblets in the roasting pan
- Utilize liver to enrich sauces, pâtés
Even a small amount of chopped giblets or shredded neck meat goes a long way for boosting taste.
Sample Turkey Neck and Giblet Recipes
Here are just a few recipe ideas for putting those turkey necks and giblets to delicious use:
- Slow Cooker Turkey Neck Stew
- Giblet Turkey Gravy
- Braised Turkey Necks with Vegetables
- Turkey Giblet Soup
- Turkey Neck Stock
- Sautéed Giblets with Onion and Mushroom
Don’t let these flavorful turkey parts go to waste! With some simple prep and cooking, you can unlock their full potential for enhancing all kinds of dishes.
While the turkey cooks, make this for use in gravy, stuffing, or soup.
- neck & giblets from 1 turkey
- 1 sprig fresh rosemary
- 1-2 sprigs fresh thyme
- 1 sprig fresh sage
- 1 medium onion, quartered
- 1-2 celery stocks, cut in 2″ chunks
- 1 teaspoon peppercorns (optional)
- Chicken broth or water, or a mix of the two, 4 cups (32 oz)
Directions Add all ingredients to a 1-1/2 to 2 quart saucepan. Bring to boil, reduce to a simmer, cover, and simmer on low heat for at least 1 hour. Pour through a mesh metal strainer to remove solids. Broth may be combined with turkey pan drippings to make gravy. Or, use the broth to moisten stuffing. It also may be used in soup. Broth may be stored in the fridge for 3 days or frozen for several months.
When you take the turkey’s neck and giblets off, do you ever wonder what to do with them? Most people just throw them away.
Mom always made quick pots of broth from the turkey neck and giblets to use for making gravy or moistening stuffing. She never let anything go to waste. And, thats what I do. This broth is so much more flavorful than anything that comes out of a can or box. It can be cooked in a pot while the turkey is in the oven, and it will be ready to use long before the turkey is done.
- Check out my post Step-by-Step Guide To The Best Roast Turkey for a full photo guide on how to roast a turkey.
Because I use turkey parts that would otherwise be thrown away, I always think of this broth as almost free. Also, I usually have extra herbs, onions, and celery because they come in bigger amounts than I need for my other meal recipes.
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
Is it okay to cook a turkey with the neck and giblets still in it?
What to do with turkey giblets and neck besides gravy?
What do you do with the turkey neck?
What part of the turkey giblets do you not use?
How do you cook giblets & Turkey Neck in gravy?
Add the chicken stock, then the giblets and turkey bones into the stock. Season with salt, pepper and thyme. 4). Bring to boil then simmer for 45 minutes. Drain the stock, saving the giblets and turkey neck. Remove the meat from the turkey neck. Roughly chop the meat and giblets and put them back into the gravy. 5).
Can you cook Turkey Neck and giblets separately?
While it’s common to use the neck and giblets in recipes that accompany the turkey, you can also cook them separately. You can simmer the neck and giblets in a seasoned broth to make a flavorful stock or use them as the base for a delicious gravy.
How do you make turkey giblet gravy?
Reduce heat to low; stir giblets and hard-cooked egg into gravy. Simmer until gravy is thickened, about 5 minutes. Season with salt and black pepper. This turkey giblet gravy is made with gizzards, giblets, and savory pan drippings to make the most flavorful gravy for all your Thanksgiving side dishes.
Where do you put giblets in Turkey Gravy?
On a turkey, some of the giblets may be found in the neck cavity as well. Giblet gravy is usually served “chunky”, if you want, you can purée it for a smoother gravy. One traditional option is the addition of chopped hard boiled eggs to the gravy. If you want to try that, chop up 3 hard boiled eggs finely, and add them to the gravy in Step 6.
What to eat with Turkey giblets & neck?
Turkey giblets and neck can be served on their own or as part of a larger meal. Some popular serving suggestions include: * Boiled giblets and neck with gravy. Serve the giblets and neck with a simple gravy made from the cooking liquid. * Roasted giblets and neck with vegetables. Roast the giblets and neck with your favorite vegetables.
How long do you cook a turkey neck & giblets?
So while the turkey is roasting the next day, place the neck and giblets into a medium saucepan, cover it with water by about 2 inches, and bring it to a boil. After it boils, reduce the heat to a strong simmer and cook them for about 45 minutes to 1 hour, until the meat is totally cooked through.