Turkey necks are an underappreciated cut of poultry, often discarded or ignored in favor of more popular turkey parts like breasts or thighs. However, this inexpensive and flavorful part of the turkey offers a unique opportunity to enrich your cooking. Whether you’re using turkey necks for broths, soups, or savory dishes, this article will explain why they’re not only good to eat but also a versatile ingredient to add to your meal rotation.
In this comprehensive guide, we’ll explore the nutritional benefits of turkey necks, how to properly clean and cook them, and share delicious recipes that highlight their rich flavor. Plus, we’ll address the slang term “turkey neck” and how it’s used in a completely different context. By the end of this article, you’ll be ready to turn turkey necks into a star ingredient in your kitchen.
Table of Contents
What Are Turkey Necks and What Are They Used For?
Turkey necks are the neck portion of the turkey, typically discarded when the bird is butchered, but they hold a wealth of flavor and culinary potential. Consisting of tender meat attached to the bones, turkey necks are perfect for slow-cooking methods that allow the flavors to develop over time.
Why Should You Use Turkey Necks?
Turkey necks are used primarily for two things: making rich, flavorful stock and adding depth to stews and soups. When simmered, turkey necks release a savory broth that can be used in various recipes, from gravies to risottos. This makes them a fantastic base for any dish requiring a rich, meaty flavor. Additionally, turkey necks are an economical alternative to more expensive cuts of turkey or chicken, making them a great option for budget-conscious cooks.
For example, you can use turkey necks to make a hearty soup. The meat on the neck is rich and flavorful, and when combined with vegetables and herbs, it creates a filling and satisfying meal.
In addition to soups and stocks, turkey necks are also great when roasted or braised. When roasted, turkey necks develop a crispy exterior while retaining a tender interior. This method is particularly effective for preparing turkey necks as a main dish rather than just a broth ingredient.
For those who enjoy slow-cooked meals, turkey necks can be braised in a flavorful sauce, making them juicy and tender. Braising turkey necks with onions, garlic, and spices creates a delicious, comforting dish perfect for cold weather.
Are Turkey Necks Good to Eat?
Yes, turkey necks are not only edible, but they are also packed with nutrients and flavor. When cooked properly, turkey necks provide a rich, savory taste that can elevate any dish. The meat is rich in collagen, a substance that contributes to a gelatinous texture when cooked slowly. This makes turkey necks an excellent choice for people looking to add protein and healthy fats to their diet.
Nutritional Value
Turkey necks are rich in collagen, which, when cooked, transforms into gelatin. This provides a silky texture to broths and soups, adding body and flavor. Additionally, turkey necks are a good source of protein, essential vitamins, and minerals, including phosphorus, magnesium, and calcium, which are all crucial for maintaining strong bones and overall health.
Unlike boneless cuts of meat, the bones in turkey necks release marrow when simmered, adding depth to your broths and stocks. This combination of nutrients makes turkey necks a healthy choice for those looking to incorporate more affordable yet nutrient-dense ingredients into their meals.
Flavor Profile
The flavor of turkey necks is deep and rich, which is why they are so well-suited for slow cooking. They are not as mild as the breast meat of the turkey, so they provide a more robust flavor that can stand up to stronger seasonings and spices. This makes them ideal for dishes like turkey neck stew or braised turkey necks, where the meat can soak in all the flavor of the cooking liquid.
Moreover, turkey necks are incredibly versatile. They can be used in a wide range of dishes, from soups to roasts to braises. Whether you’re looking for a quick and easy dinner or a complex, slow-cooked dish, turkey necks can adapt to various cooking styles.
What Does “Turkey Neck” Mean in Slang?
In addition to its culinary use, “turkey neck” also has a slang meaning in some regions. It refers to the loose, sagging skin around the neck, typically associated with aging. As people age, the skin loses its elasticity, causing it to sag, and in humorous or teasing contexts, this is referred to as a “turkey neck.”
This slang meaning is quite different from the culinary use of turkey necks, so it’s important to understand the context when someone uses the term. While the term may be used jokingly, it’s important to note that turkey necks in cooking are not related to this slang usage.
While we won’t be diving further into the slang meaning, it’s interesting to see how this term can be applied in two completely different contexts. The next time someone mentions a “turkey neck,” you’ll know whether they’re talking about a delicious dish or referring to something entirely different!
How to Clean Turkey Necks Before Cooking?
Cleaning turkey necks is a crucial first step before cooking. While they are often sold pre-cleaned, it’s always a good idea to rinse them to remove any residual feathers or dirt. Here’s how to clean turkey necks properly:
Step-by-Step Guide to Cleaning Turkey Necks
- Rinse Thoroughly:
Start by placing the turkey neck under cold running water. Use your hands to gently rub the surface, ensuring all dirt, feathers, and debris are removed. If there are any leftover feathers, you can pluck them with kitchen tweezers. - Trim Excess Skin:
While some recipes may call for leaving the skin on, it’s generally best to trim any excess skin from the turkey neck. This helps prevent the dish from becoming too greasy and ensures that the meat remains tender. - Soak If Necessary:
If you want to reduce any lingering odor, you can soak the turkey necks in a mixture of vinegar and water. A 1:3 ratio of vinegar to water is ideal. Let them soak for about 15-20 minutes, then rinse them thoroughly again before cooking.
Why Clean Turkey Necks?
Cleaning turkey necks removes any unwanted residue, such as feathers, and ensures that the meat stays fresh and ready for cooking. It also helps to ensure the cooking process goes smoothly, as clean turkey necks will absorb flavors better and cook more evenly.
How to Cook Turkey Necks for a Rich and Flavorful Meal?
Once the turkey necks are clean, you can prepare them using various cooking methods. Below, we’ll explore the two most popular methods: simmering for stock and braising for a hearty meal.
Simmering for Stock
Simmering turkey necks is the best way to extract all their delicious flavors. The meat releases its rich taste, and the bones help create a gelatinous, nutrient-packed broth. Here’s how to make turkey neck stock:
- Ingredients for Turkey Neck Stock:
- 2 turkey necks
- 1 onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cloves garlic, smashed
- 1 bay leaf
- Salt and pepper to taste
- 10 cups of water
- Instructions:
- Place the turkey necks in a large pot and cover with water.
- Add the vegetables, garlic, bay leaf, and seasoning.
- Bring to a boil, then reduce the heat and let it simmer for 2-3 hours, skimming any foam that forms on the surface.
- After simmering, strain the broth and discard the solids. This rich turkey stock is perfect for soups or stews.
Simmering turkey necks for stock is a simple yet rewarding process that yields a flavorful broth you can use in multiple dishes.
For more delicious recipes, check out our meat stock recipe or try our hearty porcupine soup recipe.
As discussed in Part 1, turkey necks are an often-overlooked but incredibly flavorful and affordable cut of turkey. Whether you’re making stock, a hearty stew, or roasting them for a crispy main course, turkey necks offer an abundance of culinary possibilities. In this second half, we will dive deeper into cooking methods, pro tips, and creative variations to ensure that turkey necks become a regular in your cooking arsenal. We’ll also provide solutions to common cooking challenges and answer the most frequently asked questions about turkey necks.
How to Cook Turkey Necks for a Rich and Flavorful Meal? (Continued)
In the first section of this article, we covered some of the foundational ways to cook turkey necks. Now, let’s explore additional methods that enhance flavor and provide variety.
Smoking Turkey Necks for a Robust Flavor
One of the best ways to add depth and complexity to turkey necks is by smoking them. Smoking turkey necks imparts a unique flavor that can’t be replicated by other cooking methods. The long, slow process of smoking allows the flavors to penetrate deeply into the meat, making it perfect for soups, stews, or even a stand-alone smoked dish.
- Ingredients for Smoked Turkey Necks:
- 2 turkey necks
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon apple cider vinegar (for brining)
- Wood chips for smoking (preferably hickory or applewood)
- Instructions:
- Begin by marinating the turkey necks with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and apple cider vinegar. Let them sit for at least 1 hour or overnight for more flavor.
- Preheat your smoker to 225°F (107°C), adding your choice of wood chips to generate smoke.
- Place the turkey necks on the smoker grate and smoke for about 3-4 hours, or until the necks reach an internal temperature of 165°F (74°C).
- Once smoked, you can use them directly in your dishes or chop them up for soups and stews.
Smoking adds a depth of flavor that pairs perfectly with the natural richness of turkey necks. This method is ideal for when you want to showcase the turkey necks as a star ingredient, especially in BBQ dishes or smoky stews.
Braised Turkey Necks in Rich Gravy
Another way to prepare turkey necks is by braising them in a savory gravy. This method slowly tenderizes the meat and allows the flavors to meld together, creating a delicious, comforting meal. Braised turkey necks make an excellent dish for colder months, and they’re often paired with mashed potatoes or rice to soak up the rich sauce.
- Ingredients for Braised Turkey Necks:
- 3 turkey necks, cut into sections
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- Salt and pepper to taste
- Instructions:
- Heat olive oil in a large pot over medium-high heat. Brown the turkey necks on all sides for about 8-10 minutes.
- Remove the turkey necks from the pot and set aside. In the same pot, add the chopped onion and garlic, cooking until softened, about 5 minutes.
- Add the chicken broth, Worcestershire sauce, thyme, salt, and pepper. Stir to combine, then return the turkey necks to the pot.
- Cover and reduce the heat to low. Let the turkey necks braise for about 2-3 hours, or until the meat is fork-tender.
- Serve the turkey necks with the rich gravy poured over them, paired with your favorite side dishes.
This method of cooking turkey necks allows the meat to absorb the flavors of the braising liquid, making it exceptionally tender and flavorful.
Pro Tips & Variations for Cooking Turkey Necks
Once you’ve mastered the basic cooking techniques for turkey necks, you can start experimenting with flavor combinations and cooking styles. Here are some pro tips and variations to enhance your turkey neck dishes:
Incorporate Fresh Herbs for Enhanced Flavor
Using fresh herbs like rosemary, thyme, and sage can elevate the flavor profile of turkey necks, whether you’re roasting, braising, or making stock. These herbs complement the rich, meaty flavor of turkey necks and provide an aromatic experience that enhances the overall dish.
Add Spice for a Kick
For those who love a little heat, adding a spicy element to your turkey neck dishes can provide an exciting twist. You can incorporate chili peppers, hot sauce, or even spicy rubs to create a smoky, spicy flavor. Mango habanero sauce, for instance, pairs beautifully with smoked turkey necks, balancing the sweetness of mango with the heat of habanero peppers.
Try Turkey Necks in Tacos or Wraps
For a creative twist, you can use turkey necks as a filling for tacos or wraps. Shredded turkey necks, mixed with your favorite toppings, make a delicious and unique taco filling. Pair with a spicy salsa, fresh guacamole, and a squeeze of lime for a tasty meal that’s perfect for lunch or dinner.
Frequently Asked Questions (FAQs)
Is a turkey neck good to eat?
Absolutely! Turkey necks are not only edible but are considered a delicacy in many parts of the world. The meat is flavorful and tender when cooked properly, and the bones release collagen that contributes to rich, savory broths and stocks. They are commonly used in soups, stews, and braised dishes.
What are turkey necks called?
Turkey necks are simply the neck portion of a turkey. In culinary terms, they are often referred to as “poultry necks” and are highly valued for their flavor and ability to create rich stocks. While they might not be as popular as other turkey cuts, they have a distinct role in many traditional dishes.
What does “turkey neck” mean in slang?
In slang, “turkey neck” refers to the loose, sagging skin around a person’s neck, typically seen with aging. It’s a humorous term for a natural part of aging, though it’s not related to the culinary use of turkey necks in cooking.
How to clean turkey necks before cooking?
To clean turkey necks, begin by rinsing them thoroughly under cold water. Remove any residual feathers or dirt with your fingers or tweezers. Trim any excess skin or fat, especially if you plan on roasting or braising the necks. If desired, you can soak the necks in a vinegar-water solution to remove any unwanted odors.
How long should I cook turkey necks?
The cooking time for turkey necks depends on the method. If you’re simmering turkey necks for stock, plan for about 2-3 hours. For roasting or braising, turkey necks should cook for 45 minutes to 1 hour, or 2-3 hours if you are braising them on low heat for tenderness. Ensure the meat reaches an internal temperature of 165°F (74°C) for safe consumption.
Conclusion
Turkey necks are a fantastic addition to your cooking repertoire. They are rich in flavor, inexpensive, and incredibly versatile. Whether you’re looking to make a rich stock, a comforting stew, or a crispy roasted main dish, turkey necks provide an unmatched depth of flavor that can enhance many meals. With the right preparation and cooking techniques, you can transform turkey necks into a memorable dish your family will love.
For more ideas on how to use turkey necks and other cuts of poultry in your meals, check out our meat stock recipe and our delicious porcupine soup recipe
