Most of us cherish the food we ate as children. When I was a little girl, I loved eating chicken necks, despite them not having much meat. As an adult, I learned that turkey necks have a similar flavor and more meat!.
Some of you might think I’m crazy for cooking with turkey necks, but this recipe will make you think again. In Ukraine, where I grew up, we were taught that all parts of an animal can be eaten. When prepared properly, turkey necks are a wonderful, fall-off-the-bone comfort food!.
These turkey necks are great to eat on a cold winter day because they are seared and then roasted in the oven. People often forget how good the neck of the chicken is, and they don’t use it enough in their cooking. Serve the necks with mashed potatoes or white rice, or eat them straight from the oven.
As Thanksgiving approaches home cooks everywhere are gearing up to roast the star of the holiday meal – the turkey. And one of the first decisions you’ll make is whether to remove the neck before cooking or leave it in. So what’s the verdict – yay or nay on cooking a turkey with the neck intact? Let’s explore the pros, cons, preparation tips, and FAQs around this polarizing poultry topic.
The Great Turkey Neck Debate: Should It Stay or Should It Go?
Opinions differ on whether leaving the neck inside enhances flavor or ruins texture. Some swear the neck infuses the meat with more juiciness and taste as it cooks. Others argue it affects even cooking and leads to uneven texture. Chefs and home cooks alike weigh in on both sides of this debate.
Pro-Neck
- Adds flavor and seasoning to the meat
- Provides extra moisture and juiciness
- Maximizes use of entire bird
- More traditional preparation
- Imparts stock-like essence
Anti-Neck:
- Creates uneven cooking and texture
- Adds unappealing gaminess
- Can hinder seasonings penetrating meat
- Giblet sack absorbs seasonings instead
- Easier to carve and serve without
So who’s right? As with most cooking debates, a lot comes down to personal preference. But with proper prep and seasonings, the neck can absolutely be left in to cook.
Preparing and Cooking Turkey with the Neck Intact
If you opt to leave the neck inside, follow these tips for optimal results:
-
Remove giblets first – Take out any giblets or innards from the neck and body cavities.
-
Clean thoroughly – Wash the neck and turkey inside and out under cold water. Pat very dry.
-
Loosen skin – Gently loosen the skin around breast and thighs so seasonings penetrate.
-
Season generously – Sprinkle salt, pepper, herbs under the skin and in the cavities.
-
Inject flavor – Consider injecting the breast and thighs with broth or marinade.
-
Stuff aromatics – Stuff neck and body cavity with onions, garlic, citrus, herbs.
-
Tie legs together – Truss legs with kitchen string to ensure even cooking.
-
Roast properly – Roast at 325°F on a rack until 165°F in thighs. Baste with pan drippings.
With generous seasoning and proper roasting, the neck can absolutely cook inside the turkey without any drawbacks.
FAQs About Cooking a Turkey With the Neck
Still have questions about roasting with the neck in? Here are some common queries answered:
Does the neck affect taste?
For many cooks, yes – the neck provides a more savory, stock-like flavor. But it also depends on your seasonings and preparation.
Can the neck impact turkey texture?
It can lead to slight variations in texture, with meat near the neck softer. Proper cooking helps minimize this.
Is there any food safety risk with the neck in?
None if the raw turkey is properly handled and cooked to 165°F minimum internal temperature.
Should I brine or marinate with the neck in?
Absolutely. Leaving the neck in will not hinder a brine or marinade from flavoring the meat.
What’s the best way to season around the neck?
Be generous with seasoning – salt, pepper, smoked paprika, thyme, oregano, garlic, citrus zest.
How can I enhance neck flavor?
Try injecting around the neck with broth, rub with herbs under the skin, and stuff aromatics into the cavity.
Will the neck impact roasting time?
It may extend roasting time slightly to ensure even cooking. Check temperature early and continue roasting if needed.
Should I remove the neck before carving?
Yes, take it out to make carving easier and improve turkey presentation.
Can I make turkey stock with the roasted neck?
Absolutely! Use the roasted neck, wing tips, aromatics and pan drippings to make a rich post-Thanksgiving turkey stock.
What’s the best way to use up leftover roasted neck meat?
Chop or shred any salvageable meat and add to turkey gumbo, chili, pot pie, casseroles, stuffing, or turkey salad.
Turkey Neck Recipes to Try
Convinced of the merits of cooking and eating turkey necks? Here are some delicious recipes to highlight these underrated turkey parts:
- Smoky Turkey Neck Collard Greens
- Turkey Neck Pot Pie with Herb Biscuit Crust
- Slow Cooker Turkey Neck & Bean Stew
- Roasted Turkey Neck Gravy
- Thai Turkey Neck Larb Lettuce Wraps
- Turkey Neck Tortilla Soup
- Braised Turkey Necks in Red Wine Sauce
- Turkey Neck Dumpling Noodle Soup
- Charred Chili & Lime Turkey Neck Tacos
So don’t let the turkey neck go to waste this Thanksgiving. Embrace this flavor-boosting poultry part and expand your holiday recipe repertoire. Gobble gobble!
Conclusion: To Neck or Not to Neck?
While the great turkey neck debate continues, there are strong cases on both sides whether to remove it or leave it in. With proper prep and seasoning, the neck can absolutely infuse wonderful flavor and moisture into the meat as it cooks. Yet for others, discarding it makes carving and serving simpler.
So this Thanksgiving when prepping your bird, consider your preference and weigh the pros and cons. If opting for the neck-in approach, be sure to prep and season the cavity generously. Then roast your turkey low and slow to poultry perfection.
No matter which camp you fall into, a perfectly cooked, juicy Thanksgiving turkey with all the fixings is a holiday meal to remember. Wishing you a very happy and flavorful Thanksgiving this year!
Other Ways to Cook Turkey Necks
Now that you love turkey necks (right?!), try cooking them in some new ways! Here are a few of my favorites:
- Smoked Turkey Necks: Most of the time, the butcher will have turkey necks that have already been smoked. These are great with stews or chili because they taste great with them.
- If you have a smoker at home, you can smoke your own turkey necks. Just set the smoker to 180F and cook the necks for two to four hours, or until the meat falls off the bone. You could think of these smoked necks as a fun change from regular smoked chicken wings!
- Turkey Neck Soup: My boys love turkey neck soup. And just like chicken noodle soup, it’s very comforting and the best thing to make when someone is sick.
- Turkey Neck Gravy: Turkey neck meat is nice and dark, and it’s great for making gravy. Make a batch and smother it over just about anything!.
Note: You can find turkey necks in most, large grocery stores, although not every store carries them.
How to Make Turkey Necks
You may be feeling a bit intimidated to take on cooking turkey necks. Don’t fret! It’s super easy and very similar to roasting any other type of meat.
First, you will brown the turkey necks on a hot skillet. After the necks are browned, put them in a cast iron skillet with fresh onions and carrots. Bake them for about an hour and a half. When you take the turkey necks out of the oven, the meat will be so soft that it will fall off the bone.