As Thanksgiving approaches, it’s time to start thinking about how to prepare the star of the show – the turkey! Many people wonder, can you cook a turkey with the neck still inside? In this comprehensive guide, we’ll dive into that question, discuss the pros and cons, and outline proper techniques for cooking a whole turkey, neck and all
Why Do Turkeys Come With the Neck Inside?
Fresh turkeys are sold with the neck and giblets still in the cavities. This serves a few purposes:
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Keeps all the parts together for easy storage and transportation from the farm to the store
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The neck adds flavor as it cooks infusing the broth and drippings.
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Allows the consumer to use the entire bird, including the nutrient-rich organ meats.
Many cultures use every part of the animal. Leaving the neck inside provides that option for making broth, gravy, or another dish.
Is It Safe to Cook a Turkey With the Neck Inside?
Yes, it is completely safe to roast or smoke a turkey with the neck intact. However, proper handling is critical for food safety.
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Always refrigerate the turkey immediately after purchasing. Cook within 1-2 days.
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Remove giblets, rinse cavity and neck well. Pat everything dry.
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Season and roast the turkey, including the neck, to an internal temperature of 165°F as measured in the thickest part of the breast and thigh.
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Let rest at least 20 minutes before carving to allow juices to absorb back into the meat.
As long as you follow proper temperatures, cleanliness, and resting time, cooking and eating turkey with the neck inside poses no safety issues.
Does the Neck Add Flavor?
The neck absolutely adds flavor when cooked inside the turkey! As the neck simmers, it releases collagen, fat, and turkey juices, adding richness and depth to the drippings.
Many cooks use the flavorful broth in the pan to make a stellar gravy or sauce. The cooked neck meat also makes an excellent addition to soups, stocks, and sandwiches.
Should You Stuff the Neck Cavity?
While you can add aromatics like onions, garlic, or herbs into the neck cavity, refrain from dense stuffing.
The neck stuffing may not reach a high enough temperature to kill bacteria. Only stuff the main turkey cavity, not the neck.
Trussing With the Neck
For a beautifully shaped roast turkey, truss the bird by tying the legs together and securing the wings. Make sure to tuck the neck skin under and fasten it into place beneath the back before tying the legs.
This keeps the neck close to the body so it cooks evenly along with the rest of the turkey.
How Should You Season the Turkey Neck?
Here are some seasoning tips for a flavorful roasted neck:
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Dry brine the bird and neck cavity overnight before cooking. This tenderizes and adds seasoning throughout.
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Rub the skin with softened butter or oil and sprinkle with salt, pepper, dried herbs like sage or thyme, and spice blends.
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Stuff aromatics inside the neck such as quartered onions, smashed garlic cloves, rosemary, and lemon wedges.
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Layer fresh herbs under the skin along with compound butter before roasting.
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Barbecue-spice rubbed necks are fantastic. Try chili powder, brown sugar, paprika, garlic powder, cumin, and cayenne for a touch of heat.
Should You Foil the Neck While Cooking?
There is no need to tent foil over the exposed neck while roasting or smoking the turkey. The neck should cook evenly along with the rest of the bird when left uncovered.
How Long to Cook a Turkey Neck?
Cook times vary based on the size of your turkey. Here are some general turkey neck cooking guidelines:
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12-15 lb bird: cook for 3 to 3 1/2 hours
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16-18 lb bird: cook for 3 1/2 to 4 hours
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20-24 lb bird: cook for 4 to 4 1/2 hours
The neck may protrude a bit from smaller birds. Simply rotate the pan during roasting so it browns evenly. Check for doneness by making sure the neck reaches 165°F internally and the meat is fork tender.
Can You Remove the Neck Mid-Cook?
It is not recommended to remove the neck while the turkey is cooking. This can lead to unsafe temperatures and loss of flavorful juices.
Leave the neck in place during the entire roasting time for the best texture, taste, and food safety.
Tips for Carving Turkey With the Neck
Once roasted, follow these tips for carving and serving your flavorful neck:
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Let the entire turkey rest 20-30 minutes before carving.
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Carefully slice the neck meat away from the bone.
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Chop or shred the tender meat and mix into gravy, soup, or dressing.
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Discard the neck bone and cartilage.
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Carve the breast and other turkey meat as usual to serve.
So there you have it! Yes, you can absolutely cook a delicious turkey with the neck left inside. Doing so adds incredible richness and juiciness that takes your holiday centerpiece to the next level. Just be sure to prep, cook, and carve properly for the best results. Here’s to a very happy and flavorful Thanksgiving!
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.
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
Do you cook turkey with neck inside?
Is it safe to cook a turkey with the giblets inside?
Do I have to remove turkey neck?