Have you ever removed the neck and giblets from a turkey and wondered what in the world to do with them? Most often they get thrown away.
My mom, who could never let anything go to waste, always used the turkey neck and giblets to make a quick pot of broth to use for making gravy or moistening stuffing. And, thats what I do. This broth is so much more flavorful than anything that comes out of a can or box. You can simmer a pot of it while the turkey is in the oven, and it will be ready to use long before the turkey is finished cooking.
I always think of this broth as being virtually free, because I use turkey parts that would otherwise be discarded. And, I normally have leftover herbs, onions, and celery, since those often come in larger quantities than I need for my other recipes for the meal.
When preparing your Thanksgiving turkey, don’t throw the neck in the garbage! Simmering the turkey neck is the secret to infusing homemade stuffing with maximum flavor. Follow these simple tips to extract the most out of the turkey neck when making your holiday stuffing.
Why Use Turkey Neck for Stuffing?
The neck is one of the turkey giblets tucked inside the cavity Here’s why it’s worth cooking for stuffing
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Adds flavor – Long simmering draws out collagen and savor from the bones, tendons and cartilage, infusing the stuffing with rich, turkey taste.
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Moist texture – Gelatin released from the neck helps keep the stuffing deliciously moist.
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Meaty bits – Small bits of tasty meat can be picked off the cooked neck bones to mix in.
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Tradition – Old-fashioned stuffing recipes often call for turkey neck Use it for authentic flavor.
Don’t toss the flavorful neck – simmer it to make your stuffing extra delicious!
Prepping and Cooking the Turkey Neck
Follow these simple steps for maximum flavor:
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Remove neck – Retrieve from the giblet packet inside the turkey cavity.
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Cover with water – Place neck in a pot and cover completely with salted water or chicken broth.
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Simmer – Bring to a boil, then reduce heat and simmer until very tender, about 1 1⁄2 hours.
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Check water level – Replenish cooking liquid as needed to keep submerged.
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Test doneness – Meat should pull easily off the bones when fully cooked.
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Chop – Remove from liquid, let cool, and chop meat into small bits.
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Use – Add chopped neck meat to your favorite stuffing recipe.
Slow cooking tenderizes the meat and infuses the liquid with flavor.
Tips for Maximum Flavor
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Cook in seasoned broth for a savory base.
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Add aromatics like onion, celery, garlic and herbs to the pot. Their flavors will permeate the neck.
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Use the neck cooking liquid in the stuffing for extra moisture and flavor.
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Mix any little bits of meat picked from the bones into the stuffing.
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Simmer giblets like heart, gizzard and liver along with the neck for more richness.
Old-Fashioned Stuffing with Simmered Turkey Neck
Ingredients:
- Cooked turkey neck, meat chopped
- 1 onion, diced
- 2 celery stalks, diced
- 1⁄4 cup parsley, chopped
- 8 cups bread cubes
- 1 beaten egg
- 1⁄4 cup turkey neck cooking liquid
- Salt, pepper and poultry seasoning
Instructions:
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Simmer turkey neck until very tender, about 1 1⁄2 hours.
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Sauté onion and celery until softened, about 5 minutes.
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Chop neck meat; add to veggies.
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Mix in bread cubes, egg, parsley and turkey neck cooking liquid.
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Season with salt, pepper and poultry seasoning.
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Bake stuffing in greased casserole at 350°F until browned, about 45 minutes.
The long-cooked neck gives the stuffing incredible turkey flavor. Adjust cooking liquid to reach desired moisture level.
Make an Heirloom Family Recipe
Simmering the turkey neck to use in stuffing is a time-honored tradition that makes the most of the whole bird. Cook the neck slowly to extract collagen and savor. Include chopped bits of neck meat and use the cooking liquid to add moistness and richness to your bread-based stuffing recipe. Your family will love this old-fashioned way of making stuffing taste like home.
Expert Tips for Stuffing with Turkey Neck
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For safety, cook stuffing separately from the turkey rather than inside the cavity.
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Prepare bread cubes for stuffing a day or two in advance. Let them sit out to dry and stiffen.
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Cook turkey neck up to 2 days ahead. Refrigerate in cooking liquid.
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Make prepared stuffing the day of and bake just before serving. Stuffing is best fresh.
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Keep baked stuffing warm in a low oven while the turkey rests before carving.
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Adjust stuffing wetness by adding more or less turkey neck cooking liquid as needed.
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Use any extra stuffing as a side dish baked in a casserole.
Make Delicious Gravy from the Turkey Neck
Don’t throw out the flavorful turkey neck cooking liquid! Use it to make a rich, meaty gravy:
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Strain the liquid into a saucepan. Skim off excess fat.
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Make a light roux with butter and flour. Cook 2-3 minutes.
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Whisk in strained turkey neck cooking liquid. Simmer until thickened.
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Season gravy to taste with salt, pepper and herbs.
The long-simmered neck makes naturally delicious gravy with little effort. Ladle over turkey, stuffing and mashed potatoes.
Adding simmered turkey neck to your homemade bread stuffing is a simple cooking technique that delivers huge flavor. The rich, savory cooking liquid also makes incredible gravy. Follow these tips to get the most out of the often discarded neck. Your holiday feast will be that much more delicious and memorable when you use the whole bird.
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)
- 4 cups (32 oz) chicken broth or water (or a combination of the two)
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.
Have you ever removed the neck and giblets from a turkey and wondered what in the world to do with them? Most often they get thrown away.
My mom, who could never let anything go to waste, always used the turkey neck and giblets to make a quick pot of broth to use for making gravy or moistening stuffing. And, thats what I do. This broth is so much more flavorful than anything that comes out of a can or box. You can simmer a pot of it while the turkey is in the oven, and it will be ready to use long before the turkey is finished cooking.
- For a detailed photo tutorial on how to roast a turkey, check out my post: Step-By-Step Guide To The Best Roast Turkey
I always think of this broth as being virtually free, because I use turkey parts that would otherwise be discarded. And, I normally have leftover herbs, onions, and celery, since those often come in larger quantities than I need for my other recipes for the meal.
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
How long does it take to cook the neck of a turkey?
Smoke your own turkey necks! Set your smoker to 180F and let the necks cook for 2-4 hours, or until the meat falls off the bone.Aug 14, 2019
What do you do with the turkey neck?
Simmering turkey necks with veggies and savory seasonings makes a richly flavored broth that’s whisked into delicious velvety gravy! This gravy has so much flavor, plus it lets the chef use up the whole turkey.
Should you stuff a turkey neck?
It’s better to stuff only the neck cavity. Make sure the stuffing is completely cold before you use it.Nov 21, 2024
How do you stuff a turkey neck?
Sprinkle cavity of turkey with salt. Spoon stuffing loosely into neck cavity; turn wings back to hold neck skin in place, or fasten neck skin to back with skewers. Spoon stuffing into body cavity; refasten drumsticks with metal piece or tuck under skin at tail. (Drumsticks can also be tied together with cotton string.)
How do you cook a turkey neck?
Braising is one of the most popular cooking methods for turkey necks. It involves browning the necks first to develop flavor, then slowly cooking them in a flavorful liquid like broth, wine, or barbecue sauce. To braise turkey necks: Pat the necks dry and season all over with salt and pepper.
How do you prepare a moist turkey stuffing?
To make a good turkey stuffing, start by cooking onion and celery in a large skillet or Dutch oven with oil for 10 minutes. Add butter and spices, then stir in the stuffing. Add one can of beer and stir well. If the stuffing is not moist, add more beer as needed, but be careful not to make it too moist because you will be stuffing the turkey with it.
How do you cook a turkey neck in a crock pot?
Use the braising liquid as a sauce or gravy for the necks. Stewing turkey necks involves simmering them in water or broth until ultra tender. It’s one of the easiest hands-off methods. Place necks in a large pot and add enough water or broth to cover by 1-2 inches. Add seasonings like salt, pepper, bay leaves, onions, and garlic.
Can you cook turkey necks in a slow cooker?
Move necks over direct heat for 1-2 minutes per side at the end to crisp the skin. For maximum convenience, you can cook turkey necks in a slow cooker. Place seasoned necks into a slow cooker and add 1 cup broth or water. Cook on Low for 7-8 hours until extremely tender. Remove necks and let rest before pulling off the meat.
Are turkey necks fully cooked?
By the way, if you purchase them from the grocery store, they are fully cooked. Smoked turkey necks are perfect for adding amazing flavor to collard greens, mustard greens, beans, stews or chili. Smothered Turkey Necks: Turkey necks are perfect for creating a smooth and luscious homemade gravy.