When preparing your Thanksgiving or holiday turkey, you may notice the turkey neck tucked inside the cavity This leads to the question – can you safely cook a turkey with the neck still inside? While it may seem unappetizing, the answer is yes Read on to learn why some cooks leave the neck in, along with proper handling tips.
Why Leave the Neck Inside?
There are a few reasons why cooking a turkey with the neck inside is a common practice:
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Enhanced flavor – As the neck cooks, it releases collagen, fat, and juices that baste the turkey from within. This keeps the meat moist and adds rich flavor.
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Better gravy – The cooked neck can be used to make an incredible turkey gravy. It adds body and concentrated turkey flavor.
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Tradition – Many families and chefs cook their turkey with the neck inside as it’s considered traditional for holidays.
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Convenience – Leaving the neck in means one less part to prepare and handle separately.
While not mandatory, including the neck is favored by many for these benefits.
Proper Handling of the Turkey Neck
To safely cook a turkey with the neck inside, proper handling is crucial:
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Remove giblets – Always remove the giblets prior to cooking. Only the neck should remain.
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Clean thoroughly – Rinse the neck well under cold water to remove any blood, juices or debris.
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Don’t stuff – Avoid stuffing the neck cavity, as it may not cook thoroughly enough. Reserve stuffing for the main turkey cavity.
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Truss legs – With the neck in, make sure to truss the drumsticks together to ensure the neck doesn’t block heat from reaching the inner thighs.
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Check temperature – Use a meat thermometer to verify the thickest part of the neck reaches 165°F.
Following these guidelines will allow the neck to cook evenly and safely.
Step-By-Step Guide to Cooking a Turkey Neck
Here is a simple walkthrough for cooking a turkey with the neck inside:
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Thaw turkey completely if frozen. Remove giblets, leaving only neck.
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Wash neck cavity thoroughly with cold water. Pat outside of turkey dry with paper towels.
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Season turkey all over with salt, pepper and any other spices as desired. Rub seasoning into the skin.
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Truss legs together using butcher’s twine to seal neck inside. Tuck wing tips under.
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Place turkey breast-side up on a roasting rack in a pan. Add 1 cup water to the bottom of the pan.
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Roast turkey according to recipe directions until internal temperature in the thickest part of the breast and neck reaches 165°F.
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Let turkey rest 20-30 minutes before removing neck with turkey carving tools.
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Use turkey neck to make gravy, soup stock or other dishes. Enjoy your plump, juicy turkey!
FAQs About Cooking with the Neck Inside
Here are answers to some frequently asked questions:
Is it absolutely necessary to leave the neck in?
No, you can remove the neck prior to cooking if preferred. This will not affect the taste.
Can I prep and cook the neck separately?
Yes, you can clean, season and roast the neck in the oven while the turkey cooks. Slice and add it to the platter.
Should I baste or cover the neck during roasting?
Basting is not needed. An uncovered neck allows even browning.
Can I remove the neck mid-cooking if needed?
It’s best not to remove the neck once cooking begins if possible. Doing so can disrupt the process.
How do I know when the neck is fully cooked?
Use a meat thermometer to verify the neck’s internal temperature reaches 165°F minimum.
Is roasted neck meat edible or just for stock/gravy?
The meat can certainly be eaten! Slice it and enjoy this tender, flavorful meat.
Cooking a Frozen Turkey with the Neck Inside
For frozen turkeys, the neck is often sealed in the cavity. Once the turkey thaws sufficiently during cooking, you should be able to remove the neck. Check frequently and use turkey tongs to carefully pull out the neck once possible. Proceed to roast until the minimum internal temperatures are reached in both the turkey and neck.
Tips for Leftover Turkey Neck
After cooking, don’t discard the neck! Use it to:
- Make hearty turkey noodle soup stock
- Create delicious gravy or sauce for the turkey
- Prepare turkey hash or shepherd’s pie with the meat
- Feed as a treat to pets (no seasoning)
- Compost neck bones safely
Don’t let anything go to waste! With proper handling, the turkey neck can add flavorful value to your holiday centerpiece.
17 Answers
Are they tucked inside the cavity? Or are they still attached? In the former case, it’s not like anyone will die if you don’t remove them, it’s just easier to stuff the turk if the cavity is empty. Please tell me the bird has already been cleaned and dressed (like from the supermarket, not fresh and still having feet and feathers from the turkey farm…)
Remove them from inside the bird because many times they are tucked into a paper or some other bag you don’t want cooked up with the rest of the goodness. Once the giblets are freed then they can cook safely back inside the bird.
they are in a paper bag. jus grab it and make gravy broth with ‘em.
Even if it’s not necessary, you would want to remove them to wash/rinse the turkey inside and out. The best thing to do is to remove them since they are usually sealed in paper (and wash/rinse them too). You could cook them with the turkey but it’s best to cook them separately to use for broth or gravy. Is this your first time cooking a turkey?
Best to remove them, so you can enjoy them as well. (Bite me ewww people)
Remove them. Like @AmWiser said, you have to wash the bird inside and out before seasoning it for baking.
My sister once made a turkey, and when removing the dressing, found the neck and giblets still inside. It had no effect on the taste of the turkey.
The neck and giblets themselves are not a problem. If they are packaged in something that can ruin a turkey if you don’t take them out first. Depending on the brand the giblets could be packaged in waxed paper, and while the wax won’t kill you if you eat it, it can affect the taste.
Just be glad most processors have quit using plastic bags for the giblets.
My second time. I don’t have a whole lot of experience baking whole turkeys. And yes, it is a pre packaged store bought turkey. Thanks for your replies!
Use them to make broth and giblets for gravy. Pop them in a small pot with onion, carrot, and celery and a few herbs, and cook for an hour or so. Then you take the meat off the neck and throw that in with the other parts and chop them up into little tiny pieces and use that to extend your gravy.
Just be glad you don’t have to remove all the innards yourself. That was S.O.P. in the olden days (like the 40’s and 50’s.) You may have to tweeze out a stray feather or two, but then, on occasion, it was the whole bird full of feathers.
I’ve heard that they may not cook properly inside the turkey, eliminating any potential contamination hazards. I think this issue has been brought up with stuffing, as well. I could be wrong, though. That happens sometimes.
My mom took them out and cooked them. She added them and the liquid they were cooked in to the stuffing mix, being careful not to get any bones from the neck in the stuffing.
@ANef_is_Enuf is right. Take them out, follow @AmWiser ‘s advice and that of others here. I can tell you from personal experience that it’s really gross to be cutting up a cooked turkey and find paper packages of giblets inside. (No I didn’t cook the turkey my mother-in-law did. She actually stuffed it with that stuff inside.) I was gagging and really couldn’t eat anything she cooked after I found that mess. You cannot properly wash or season the turkey unless you take those parts out.