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.
Turkey necks are an underappreciated treasure – packed with delicious dark meat and nutrient-rich bone broth potential. But one question that often arises is – do turkey necks have bones? The short answer is yes Keep reading to learn all about the anatomy of a turkey neck
Turkey Neck Basics
A turkey neck is the long, tube-shaped portion that connects the bird’s body to its head Turkey necks contain a good ratio of bone to meat – about 50/50 The bones provide structure while the meat delivers incredible flavor.
Turkey necks are considered a dark meat cut, with small muscles interlaced with connective tissue. Other dark meat cuts that are similar include oxtail, short ribs, and shanks. The meat has a richer taste and more succulence compared to white breast meat.
When simmered slowly over low heat, the collagen-rich turkey neck meat transforms into tender, pull-apart shreds that can be easily removed from the bones. The bones then impart deep flavor and body to the cooking liquid, resulting in a nourishing bone broth.
Turkey Neck Bone Structure
So what exactly are the bones found in a turkey neck? Here’s a breakdown:
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Cervical Vertebrae: The neck contains 14-15 small cervical vertebrae bones that provide flexible support for the head. These bones are named C1 through C15 moving down the neck.
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Hyoid Bone: This U-shaped bone sits underneath the tongue and supports the larynx and surrounding muscles.
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Tracheal Rings: The trachea (windpipe) contains 50-60 C-shaped tracheal cartilage rings that keep the airway open.
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Miscellaneous Cartilage: Additional flexible cartilage is present to connect bones and provide structure.
While you likely won’t see distinct vertebrae bones like you would in a beef neck bone, the turkey neck does contain small interlocking bones, cartilage, connective tissue and hyoid bone that all add flavor and nutrition.
Where to Find Turkey Necks
You can locate turkey necks right inside a whole turkey. Check the cavity openings at both the head and tail ends. The neck may still be attached at one end, or tucked inside along with the giblets (liver, heart and gizzard).
When preparing your turkey for roasting, carefully cut at the base of the neck and remove it – the neck should be cooked separately from the body for best texture.
For a larger quantity of necks, ask your butcher to specially order them in bulk. Plan on about 2 pounds of necks to serve 4 people. They are sometimes available frozen as well.
You can also purchase packaged smoked turkey necks ready to enjoy as is. Use them the same way you would wings or drumsticks.
How to Cook Turkey Necks
Low and slow moist-heat cooking brings out the best in turkey necks. Start by rinsing and patting them dry. Lightly brown the necks in a skillet before simmering in flavorful liquid for 1-2 hours until fork tender.
Try cooking turkey necks in:
- Herb-infused chicken or turkey stock
- Aromatic vegetables like onions, carrots and celery
- Bold seasonings like garlic, peppercorns, bay leaves
The cooked, pull-apart neck meat can be served over rice, folded into beans or used to top greens or pasta. And the transformed cooking liquid becomes a nutritious, turkey-flavored broth that can be used as the base for soups, gravies and more.
Nutrition & Benefits
Like other dark turkey meat, necks provide a healthy dose of protein, vitamins and minerals. The specific nutrition will vary slightly based on the exact size of the neck.
A 3.5 ounce serving of cooked turkey neck can provide around:
- 220 calories
- 18 g protein
- 12 g fat
- 85 mg calcium
- 1.8 mg iron
- 220 mg potassium
Turkey is a source of B vitamins, selenium, zinc, phosphorus and magnesium. The collagen content is also beneficial.
Overall, turkey necks offer a highly flavorful and nourishing addition to the diet. Their versatility makes them easy to incorporate into many dishes.
Turkey Neck Precautions
Be sure to completely cook turkey necks to an internal temperature of 165°F, measured with a food thermometer, to eliminate any risk of bacteria. Also, the small bones make necks unsuitable for very young children or pets as a choking hazard.
With proper handling, storage and cooking, turkey necks can be enjoyed safely and make a delicious, nutrition-packed meal component. Their abundance of bones infuse rich flavor that can’t be replicated with boneless turkey alone.
Frequency of Entities:
Turkey Neck: 14
Bones: 7
Cartilage: 2
Vertebrae: 1
Connective Tissue: 1
Hyoid Bone: 1
Tracheal Rings: 1
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.
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.
What Bones Can Your Pets Eat?
FAQ
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