what do you do with the turkey neck?

Uses for Turkey Neck in Cooking

Turkey necks are often overlooked, but they are full of flavor and can be a real asset in the kitchen. These meaty, bony necks are great for adding depth to soups, stews, and sauces. They are inexpensive and become tender when cooked slowly, releasing rich flavors that elevate your dishes.

One of the most common uses for turkey necks is in making homemade broth or stock. The bones and connective tissue release gelatin and flavor when simmered for hours, creating a rich, tasty base. This broth can be used as the foundation for soups, gravies, or rice dishes. Using turkey necks instead of chicken or beef bones can give your cooking a unique, savory twist.

How to Use Turkey Neck in Soups and Stews

To maximize flavor, start by rinsing the turkey necks and then browning them in a little oil or butter in a large pot. Browning adds extra richness and depth. After that, add vegetables like onions, carrots, and celery, along with herbs and water or broth. Let everything simmer gently for several hours, ideally 2 to 3, until the meat is tender and falling off the bones.

Once cooked, remove the turkey necks and strain the broth to remove any remaining solids. You can pick off the meat to add back into your soup or stew, providing additional texture and flavor. The leftover bones can be cooled, picked clean, and saved for future stocks.

Tips for Cooking with Turkey Neck

Always cook turkey necks slowly over low heat. This breaks down collagen into gelatin, making the meat tender and the broth rich.
If you’re short on time, you can pressure cook the necks for about 30-40 minutes, which speeds up the process while still developing good flavor.
Don’t discard the bones after cooking. They are full of flavor and useful for making a second batch of broth.
For extra flavor, roast the turkey necks in the oven at 400°F (200°C) for about 20 minutes before boiling. This enhances the aroma and taste.
Use a slotted spoon to remove any foam or impurities that float to the surface during simmering. This keeps your broth clear and clean-tasting.

Additional Ideas for Using Turkey Neck

Gravy base: Use cooked turkey necks to create a rich gravy. Strain the broth and thicken it with a roux or cornstarch.
Stuffing or rice dishes: Add minced cooked turkey meat from the neck into stuffing or pilafs for extra flavor.
Pet treats: After cooking, remove the bones and give the tender meat and small bones to your pets if safe and appropriate. Always check with your vet first.
Homemade dog or cat treats: Simmer turkey necks until tender, then shred the meat for a healthy, homemade pet snack.

Incorporating turkey necks into your cooking is a wonderful way to save money, reduce waste, and boost flavor. With a little patience and some basic techniques, you can turn these humble bones into delicious, hearty dishes that everyone will enjoy.

Making Delicious Turkey Stock

Turkey stock is a fantastic way to turn leftover turkey necks into a rich, flavorful base for soups, risottos, and gravies. Making your own turkey stock at home is simple, affordable, and lets you make the most of every part of your bird. With just a few common ingredients and a little time, you can create a delicious, homemade stock that adds depth to your cooking.

Start with turkey necks, which are packed with flavor and collagen. Collagen is what gives the stock a nice body and a silky texture. By roasting the necks first, you enhance their natural flavor, making your stock even more savory. But if you’re short on time, you can skip this step and go straight to simmering.

Gather Your Ingredients

Turkey necks (roughly 1 to 2 pieces or more, depending on how much stock you want)
Water (about 8-12 cups, enough to cover the ingredients)
Vegetables: 1 onion, 1 carrot, 2 celery stalks
Garlic (2-3 cloves, smashed)
Herbs: Bay leaves, thyme, parsley stems
Salt and pepper (to taste)

Step-by-Step Instructions

Roast the turkey necks: Preheat your oven to 400°F. Place the necks on a baking sheet and roast for about 30 minutes, turning occasionally. This step boosts flavor and adds a nice color to your stock.
Sauté the vegetables: While the necks are roasting, chop the onion, carrot, and celery. In a large pot, heat a bit of oil over medium heat and cook the vegetables until they start to soften, about 5 minutes.
Add the roasted necks: Once roasted, add the turkey necks to the pot with the sautéed vegetables. Pour in enough water to cover everything, about 8 to 12 cups.
Gather your herbs and seasonings: Toss in bay leaves, sprigs of thyme, parsley stems, and smashed garlic. Add salt and pepper, but don’t overdo it—you can adjust salt later.
Simmer the stock: Bring the mixture to a gentle boil, then reduce heat to low. Partially cover the pot and simmer for 2 to 3 hours. During this time, the meat, bones, and vegetables release their flavors into the broth.
Skim and strain: Occasionally skim off any foam or impurities that rise to the surface. After simmering, remove the pot from heat. Carefully strain the stock through a fine sieve or cheesecloth into another container, discarding the solids.
Cool and store: Let the stock cool completely before transferring to storage containers. If you want a clear broth, you can skim off fat from the surface once cooled. Store in the refrigerator for up to 4 days or freeze for longer storage.

Tips for Perfect Turkey Stock

Always start with cold water and bring it up to a gentle simmer for a clearer stock.
Avoid boiling vigorously, which can make the stock cloudy and less flavorful.
If you plan to use the stock later, freeze it in airtight containers or ice cube trays for easy portions.
Feel free to add other herbs or spices, like peppercorns or rosemary, to customize the flavor.

Made right, your homemade turkey stock will bring extra richness and depth to your recipes. It’s a smart way to use up leftovers and enjoy the full flavor of your turkey. Plus, nothing beats the taste of a broth made from scratch!

Creating Flavored Soup or Broth

Using turkey necks as a base is a fantastic way to add rich flavor and depth to your soups and broths. These parts of the turkey are packed with connective tissue and marrow, which release natural gelatin and savory flavors when cooked slowly. This makes for a hearty, nutritious foundation for many dishes.

To start, gather your turkey necks and any additional ingredients you want to include. Common choices are onions, carrots, celery, garlic, and herbs like thyme or bay leaves. These aromatics enhance the broth’s flavor and add layers of taste. Remember, the key to a flavorful broth is patience; slow simmering is essential to extract all the good stuff.

Basic Technique for Flavored Broth

Place the turkey necks in a large stockpot or slow cooker. Cover with cold water, enough to submerge all ingredients.
Add aromatics like chopped onions, carrots, celery, garlic cloves, and herbs. You can customize these depending on your flavor preferences.
Bring the water to a gentle boil over medium heat. As it starts boiling, reduce the heat to low or simmer setting.
Skim off any foam or surface impurities with a spoon. This keeps your broth clear and clean-tasting.
Let the broth simmer uncovered for 3 to 4 hours. The longer you simmer, the deeper the flavor will develop.
Occasionally check the water level and add more hot water if needed to keep the ingredients submerged.

Tips for Perfect Flavored Broth

Use cold water to start because it helps extract maximum flavor from the bones and meat.
Keep the heat low to avoid boiling, which can make the broth cloudy or greasy.
Adding a splash of vinegar, like apple cider vinegar, during simmering helps extract minerals from the bones, boosting nutritional value.
Don’t forget to season the broth with salt towards the end of cooking. Adjust the seasoning after tasting to avoid oversalting.
For a clearer broth, skim off any foam and fat that rise to the top during simmering.

Using Your Flavored Broth

Now that your flavorful turkey neck broth is ready, you can turn it into a hearty soup. Add cooked grains like rice or noodles, chopped vegetables, shredded turkey or chicken, and herbs for a complete meal.

Or, use it as a base for other soups and stews. Remember, the more you customize your aromatics and seasonings, the more unique and delicious your broth will be. Experiment with spices like black pepper, bay leaves, or thyme to find your favorite flavor profile.

Tips for Cleaning and Preparing

Cleaning and preparing turkey necks properly is an important step to ensure safety and maximize flavor. When done right, it can make a big difference in your final dish. Whether you’re using it for soup, stew, or roasting, good preparation helps remove any residual impurities and makes the meat more tender.

Start by rinsing the turkey necks under cold running water. This helps wash away any surface dirt or blood. Use your hands or a soft brush to gently scrub the meat if needed. Be thorough but gentle to prevent damaging the tissue. After rinsing, pat the necks dry with paper towels. This helps remove excess moisture and prepares them for seasoning or cooking.

Remove Excess Fat and Connective Tissues

Look over the turkey necks for any excess fat or connective tissue that you might want to trim away. Use a sharp knife or kitchen scissors to carefully cut off these parts. Removing extra fat can reduce greasiness in your dish and improve flavor. Keep in mind that some small bits of fat can add richness, so trim selectively.

Check for Unwanted Flavors or Odors

Sometimes turkey necks can have a strong or gamey smell. If this happens, soak them in cold water for a few minutes, then rinse again. For an extra freshness boost, you can soak them in a mixture of water and a splash of vinegar or lemon juice. This helps neutralize odors and makes the meat more appealing.

Decide on Further Prep Steps

Based on your recipe, you might need to cut the necks into smaller pieces or strips. Use a sharp knife for even cuts. Cutting the necks into smaller chunks helps them cook faster and can make the meat easier to eat in soups or stews. If you’re roasting or boiling, whole necks work fine, but chopping can help maximize flavor absorption.

Seasoning and Marinating

Before cooking, consider marinating the turkey necks to boost flavor. A simple marinade of herbs, garlic, and a bit of oil can make the meat more tender. Marinate for at least 30 minutes or up to a few hours in the fridge. Remember to always clean any utensils or surfaces that come in contact with raw meat to prevent cross-contamination.

Safety Tips

Always wash your hands thoroughly after handling raw turkey necks.
Clean cutting boards, knives, and surfaces with hot soapy water after preparing the meat.
Cook the turkey necks to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Store raw turkey necks in the refrigerator below 40°F (4°C) and use within 1-2 days or freeze for longer storage.

By taking these simple steps to clean and prepare your turkey necks, you’ll set the stage for a flavorful and safe meal. Proper preparation helps bring out the best in this hearty ingredient, making your dishes more delicious and enjoyable.

Creative Recipes with Turkey Neck

Turkey necks are a versatile ingredient that can add rich flavor and unique texture to many dishes. If you’re looking to get creative in the kitchen, these recipes are perfect for turning turkey necks into a main attraction. Whether slow-cooked, simmered, or roasted, they are a great way to add variety and depth to your meals.

One popular way to enjoy turkey necks is to make a hearty stew. The meat becomes tender and flavorful when cooked slowly. To start, you can season the necks with herbs like thyme, rosemary, and garlic. Brown them in a little oil for extra flavor. Then, add chopped vegetables such as carrots, onions, and celery. Cover everything with broth or water and let it simmer for 2-3 hours. The result is a comforting, savory dish that’s perfect for chilly evenings.

Turkey Neck Soup

Soup is another excellent way to showcase turkey necks. Using a large pot, sear the necks until browned. Add diced onions, garlic, and your favorite vegetables. Pour in enough chicken or turkey broth to cover the ingredients. Bring to a boil, then reduce to a simmer. After about 1.5 to 2 hours, the meat will be falling off the bones. Remove the necks, shred the meat, and return it to the soup. Season with salt, pepper, and a splash of hot sauce or lemon juice for extra flavor. This creates a nourishing, tasty soup that’s perfect for any day.

Braised Turkey Necks

For a simple yet delicious dish, try braising turkey necks. First, season the necks with salt, pepper, and your preferred herbs. Brown them in a heavy skillet or Dutch oven. Once browned, add a splash of wine or acidulated vinegar to deglaze the pan. Then, pour in enough broth to cover the meat partially. Cover and cook on low heat for about 2 hours, or until the meat is tender and falling apart. You can serve braised turkey necks over mashed potatoes, rice, or polenta for a filling meal.

Stuffed Turkey Necks

If you want to impress, consider making stuffed turkey necks. Carefully loosen the skin or create a pocket within the neck if possible. Fill this space with a savory mixture like cooked breadcrumbs, herbs, diced vegetables, and maybe some sausage or ham. Secure with toothpicks or kitchen twine. Roast in the oven at 350°F (175°C) for about an hour, or until cooked through. This method makes for a unique and flavorful main dish that adds a twist to traditional recipes.

Tips for Cooking with Turkey Necks

Always cook turkey necks slowly to extract maximum flavor and tenderness.
Use a heavy pot or slow cooker for even heat distribution.
Season generously, as the thick meat can need extra flavoring.
Save leftover broth from cooking for soups or gravy.
Pair turkey neck dishes with hearty sides like cornbread, wild rice, or roasted vegetables.

Trying out these creative recipes with turkey neck makes your meals more exciting. With a little patience and some tasty seasonings, you can turn these humble necks into delicious, centerpiece dishes. Enjoy experimenting and discovering new favorites in your kitchen!