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 When prepping your bird, you may notice the neck is still attached inside the body cavity. So should you cook the turkey with the neck left in or take it out first?
This controversial topic has sparked many kitchen debates Some swear leaving the neck in enhances flavor as it roasts. Others argue it can lead to uneven cooking. Let’s dive into the pros and cons so you can decide what’s best for your holiday bird!
The Potential Benefits of Cooking a Turkey with the Neck In
Here are some of the proposed benefits of roasting a turkey with the neck intact:
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Added Flavor – The neck may release juices and collagen that infuse the breast meat with more flavor. The bone and cartilage can impart a richer taste.
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Extra Roast Make – With the neck bone left in, your turkey will cook up with additional browned, seasoned roast turkey neck meat to enjoy.
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Moist Meat – The cartilage and bone may lend more moisture throughout the cooking process.
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Presentation – An intact turkey with the neck protruding can make for a dramatic table presentation.
For these reasons, some cooks firmly believe leaving the neck inside creates an overall tastier roasted turkey.
Potential Drawbacks of Cooking with the Neck In
However, there are also some downsides to consider:
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Uneven Cooking – The neck bone may cause uneven heat circulation leading to inconsistent doneness.
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Reduced Cavity Space – The cavity has less room for aromatics like onions, herbs, and lemons with the neck occupying space.
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Carving Difficulties – The neck bone can make carving the breast meat slightly more challenging.
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Texture Issues – Some report the neck area being chewier or stringy compared to the rest of the breast.
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Safety Concerns – Improper handling of the neck area could increase food safety risks.
Many cooks prefer removing the neck pre-roasting to avoid any potential cooking issues.
Key Tips for Cooking a Turkey with the Neck In
If you decide to leave the neck intact, follow these tips for success:
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Clean the neck cavity thoroughly and pat dry.
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Loosen the neck skin and rub butter or oil underneath to prevent drying out.
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Loosely stuff the neck cavity with aromatics – onion, garlic, herbs, citrus.
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Carefully tuck the neck skin flap under to seal in moisture.
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Tie the legs together with kitchen string to pull the thighs inward for even cooking.
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Use a cooking thermometer and baste frequently for best results.
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Let rest 30 minutes before carefully carving around the neck bone.
With proper technique, you can achieve moist, flavorful results with the neck in.
Frequently Asked Questions About Cooking Turkey with the Neck
Before deciding on keeping the neck intact, here are answers to some common questions:
Does the neck bone affect the cook time?
It may extend the cook time slightly since it’s denser than the breast meat. Monitor the temp.
Can I stuff the neck cavity?
You can loosely stuff with aromatics, but avoid compactly packing it to allow heat circulation.
Is there a food safety risk?
Not if you cleanly remove the giblets, wash the neck thoroughly, cook to 165°F and carve properly.
Will it make the turkey taste drastically different?
It may offer a subtle boost of flavor, but likely won’t drastically alter the taste.
Can I prep and cook the turkey neck separately?
Absolutely! Roast the neck alongside the turkey or use it to make flavorful turkey neck broth or gravy.
Does the entire turkey need to reach 165°F?
Yes, every part of the turkey including the thickest section of the neck should reach 165°F minimum.
Can I leave the neck in for deep fried or smoked turkey?
It’s best to remove the neck when deep frying or smoking since it may cook unevenly.
Time to Decide: Should You Roast Your Bird Neck-In?
When it comes down to it, leaving the neck in or out comes down to personal preference. With the right precautions, you can achieve success either way.
If you want to add bold roasted turkey neck flavor to gravy or dressing, remove it pre-roasting. If you prefer an intact bird and potentially juicier breast meat, leave the neck in place.
Test out both methods and see which you prefer! The most important part is that the turkey is fully cooked through, properly rested, and carved safely.
This Thanksgiving, whether you go neck-in or neck-out, may your table be filled with family, friends, and a feast worth celebrating. Just be sure to pass the gravy, please!
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.