How to Remove the Neck of a Turkey – A Step-by-Step Guide

Removing the neck of a turkey is an essential part of preparing the bird for roasting. While it may seem intimidating, especially if you’re used to store-bought turkeys that come with the neck already removed, it’s actually a straightforward process with the right techniques.

In this comprehensive guide, we’ll walk you through the step-by-step process of successfully removing a turkey neck, from thawing and unwrapping to safely disposing of the neck. We’ve also included some handy tips and tricks from experienced cooks to help make the job easier. Let’s get started!

Step 1: Thaw the Turkey (if Frozen)

The first step is to make sure your turkey is completely thawed if it was frozen Trying to remove the neck from a partially frozen turkey is extremely difficult and can damage the skin and flesh

Here are a few safe thawing methods

• Refrigerator: Allow 24 hours of thawing for every 4-5 lbs of turkey.
• Cold Water: Submerge the wrapped turkey in a sink or tub of cold water, changing the water every 30 minutes. Allow 30 minutes thawing time per 1 lb.
• Thawing Tray: Place the turkey on a special thawing tray in the refrigerator and allow it to thaw overnight.

It’s best to plan ahead and give your turkey plenty of time to thaw in the refrigerator. Cold water thawing is faster but more labor intensive.

Once thawed, the turkey should feel soft and pliable all over when pressed gently. Check the inner cavity to make sure it’s no longer frozen solid before proceeding.

Step 2: Remove any Wrappings and Place Breast-Side Up

Once thawed, remove your turkey from any plastic or other outer wrappings. You’ll want good access to the neck cavity for the next steps.

Place the turkey breast-side up on a clean cutting board or other work surface. Having the neck cavity facing up will make it easier to locate and remove the neck.

You can leave the legs tied together if they are bound with a plastic or metal clip. This will help maintain the bird’s shape while roasting.

Step 3: Locate the Neck Cavity

The neck cavity is located at the top of the breast, near the point where the turkey’s head would have been attached.

Identify the turkey’s breast bone and then look for a large opening where the neck protrudes from the body. It is often covered by a flap of skin that you’ll need to peel back.

If you’re having trouble locating the neck cavity, use your fingers to gently probe the breast area until you feel the opening.

Step 4: Remove any Giblets

Before pulling out the neck, check the neck cavity to see if the giblets are tucked inside. Giblets usually include the liver, heart, and gizzard and are often wrapped in paper or plastic.

Carefully remove the giblets package if present. You’ll need to clear these out of the way before removing the neck.

You can reserve the giblets for making gravy or stock. Otherwise, they can be discarded.

Step 5: Pull Out the Neck Bone

Reach into the neck cavity with your hand and grasp the turkey neck bone. You’ll feel a long, thick bone protruding from the body.

Gently pull the neck bone straight out of the cavity until it detaches from the carcass. Take care not to tear any flesh or skin around the opening.

Some turkey necks may have a stubbier bone that requires cutting with poultry shears or a knife to fully detach.

Step 6: Check Body Cavity for Neck and Giblets

Turkeys are sometimes packaged with the neck and giblets placed in the body cavity at the rear instead.

To be thorough, flip the turkey over and check inside the large opening by the tail. Remove any giblets or the neck if still attached internally.

Step 7: Clean Up and Prepare Turkey

Once the neck is removed, give the turkey a final cold water rinse inside and out to wash away any blood or debris. Pat dry thoroughly with paper towels.

At this point, your turkey is ready to be seasoned, stuffed, and transferred to a roasting pan for cooking.

Be sure to properly wash any tools, surfaces, and hands that came in contact with raw turkey juices to prevent cross-contamination.

Pro Tip: Keep the neck bone to add rich flavor to gravy, broth, or stock. Simmer it with aromatics and use the strained liquid as a base.

Turkey Neck Removal Tips and Tricks

Follow these handy tips from experienced cooks to help make removing a turkey neck a breeze:

• Use a sturdy pair of poultry shears to cut through any stubborn neck bones. Much easier than using a knife!

• Don’t yank or twist the neck when pulling. Gently wiggle it loose while applying steady traction to avoid tearing.

• Grab the neck over a sink so any juices or blood drain cleanly away. Less messy!

• Let gravity help! Flip the tail cavity down so the neck slides out more easily while pulling.

• Enlist an extra set of hands to hold the turkey steady while you focus on neck removal.

• A towel can help grip a slippery neck bone for better traction while pulling.

• Sharp knife under skin helps detach stubborn necks attached at the base. Carefully cut around bone.

With the right preparation and techniques, removing a turkey neck is straightforward. Now you’re ready to roast your bird to golden perfection this holiday season!