Turkeys are big birds that yield a lot of meat, which is great for celebrations and large crowds. But theres more to a turkey than breast meat, thighs, and drumsticks — some of the most tender, succulent dark meat comes from the turkey neck, which you might be tossing away when preparing the bird to roast.
Turkey necks are an often overlooked and underrated gem in the world of poultry. While they might not be the first thing that comes to mind when you think of turkey, necks are a treasure trove of flavor. Packed with succulent meat and rich in collagen, they are perfect for making savory stocks, broths, and soups. The meat on turkey necks is also exceptionally tender, with a texture that practically falls off the bone when cooked properly. When simmered with aromatic vegetables and herbs, turkey necks release a deep, savory essence that can serve as the foundation for amazing gravies and sauces.
The turkey neck is an underappreciated part of the bird that actually contains a good amount of tasty, tender meat. While whole turkeys usually come with the neck still attached, you’ll need to know how to properly remove the meat before cooking up this flavorful cut
In this comprehensive guide I’ll walk through the simple process of getting the most out of your turkey necks, from initial prep to cleaning the bones. Follow these steps and you’ll be ready to enjoy this delicious meat in all kinds of recipes.
A Quick Overview of Turkey Neck Basics
Before jumping in let’s cover some turkey neck basics
-
The neck is the long, tube-shaped portion connecting the turkey’s body to its head.
-
It contains a good ratio of bone to meat – usually about half and half.
-
The meat consists of small, individual muscles that are naturally tender when cooked.
-
When simmered, turkey necks add rich flavor to broths and soups.
-
The meat easily separates from the bone when fully cooked and makes a tasty addition to beans, greens, grains and more.
So while they might not look like much raw, turkey necks offer a lot of flavor and nutrition. Now let’s go over the process of extracting that meat.
Step-by-Step Instructions for Removing Turkey Neck Meat
Step 1: Remove the Neck
If you bought a whole turkey, the neck is likely tucked inside the main cavity. Check both the neck and tail openings.
Use sharp kitchen shears to carefully cut through the skin and tissue at the base of the neck to remove it.
Rinse under cool water and pat dry with paper towels before continuing.
Step 2: Segment the Neck
Depending on the size, the neck may need to be cut into smaller sections to fit your pot or pan.
Use a sharp knife or kitchen shears to slice the neck crosswise into 2-3 segments. Cut between vertebrae.
Trim away any excess skin or fat if needed. Rinse again.
Step 3: Season and Brown the Meat
Season the neck pieces lightly with salt and pepper.
In a skillet, heat 1-2 Tbsp oil over medium-high heat.
Sear the neck pieces until nicely browned on all sides, about 2 minutes per side.
This step adds flavor and helps render some fat.
Step 4: Braise the Neck
Place the seared necks in a soup pot or dutch oven. Add enough liquid to mostly submerge.
Water works, but for richer flavor use chicken or turkey broth.
Add aromatics: onions, carrots, celery, garlic, bay leaves, etc.
Simmer gently until fork tender, about 1-2 hours. The meat should start separating from the bones.
Step 5: Remove the Meat from the Bones
Once fully cooked, transfer the necks to a plate or cutting board to rest until cool enough to handle.
Using your hands or a fork, start pulling and lifting the meat away from the bones. It should come off fairly easily.
Discard the bones and skin. Shred or chop the meat if desired.
Step 6: Use the Meat in Recipes
The pulled neck meat can now be used in any recipe calling for cooked turkey or chicken. Some ideas:
- Add to soups, stews, chili or casseroles
- Mix into bean or grain dishes like turkey and rice
- Stuff into sandwiches, tacos or empanadas
- Sauté with vegetables and eggs for breakfast hash
- Fold into pasta, salads or stir fries
Get creative with this flavorful meat – the options are truly endless!
Tips for Getting the Most from Your Turkey Necks
Here are some additional pointers for making the most of turkey necks:
-
Use necks within 2 days for optimal freshness. Keep refrigerated.
-
Save the cooking liquid for an ultra-rich and savory turkey broth.
-
Add vegetables, herbs and spices to infuse the meat with more flavor.
-
Adjust cooking times as needed for larger/smaller necks.
-
Let cool fully before handling to avoid burning fingers.
-
Refrigerate or freeze the pulled meat in portions for easy use later.
Frequently Asked Questions
How do I know when the turkey necks are fully cooked?
The meat should be very fork tender and start separating from the bones after 1-2 hours of gentle simmering.
Can I skip browning the necks and go straight to braising?
You can, but searing adds nice caramelized flavor. If short on time, you can skip it.
What’s the best way to store leftover turkey neck meat?
Refrigerate in an airtight container for up to 4 days. For longer storage, freeze for 2-3 months.
Is there a quick way to shred all the meat off the bones?
Using two forks to “pull” the meat often works well. You can also chop into smaller pieces.
Putting Turkey Necks to Good Use
What is turkey neck meat?
Exactly as youd expect, turkey neck meat comes from the long tube-shaped neck of a turkey, and youll usually find it tucked inside the whole bird. Made of roughly equal parts meat and bone, it shares a culinary kinship with other bone-adjacent cuts like oxtail, short rib, and shank, boasting a deeper flavor than the white meat of turkey breasts and wings. Unlike those larger muscle groups, turkey neck meat consists of numerous small muscles — once cooked, it transforms into tender, juicy shreds that can be lifted from the bones, making it a versatile addition to a wide range of recipes.
Turkey neck can be used as a shredded addition to beans, soups, and sauteed greens, or served on the bone, smothered in richly flavored sauce. But the culinary magic doesnt end there: The simmering liquid used to cook the turkey neck meat becomes rich bone broth, brimming with nutrients. The broth can be then used for sauces, gravy, and soup with deep turkey essence.
How to cook turkey necks
To prepare turkey necks, start by giving them a thorough rinse and a gentle pat dry, ensuring theyre free from any surface impurities. While youre at it, check for any excess flaps of skin or fat, which can be easily trimmed before proceeding. You can slice the necks into smaller segments if youre serving them on the bone, or you can choose to cook them whole, as long as they fit into your pan.
Youll want to lightly season and brown the turkey necks by pan-searing them all around. This step not only enhances their taste but also contributes to the depth of the final dish. Once the necks are golden brown, immerse them in liquid for a slow, low braise, generously flavored with aromatics such as onions and bay leaves. Theyll need to simmer for about an hour; youll know theyre ready when the meat begins to easily flake off the bone. Whether youre cooking the necks to use the meat in another recipe or simply to eat as is, the cooking process is the same if you want them to yield tender, flavorful meat.