Are Turkey Necks Good for Bone Broth? The Health Benefits and How to Use Them

This marrowy turkey bone broth is savory & packed with flavor. Use it for everything from soups, stews, stewed meats, & creamy risottos!

Homemade turkey bone broth is the perfect way to use up any veggie scraps you’ve accumulated throughout the week and reduce food waste. Instead of throwing them away, place them in a plastic storage bag as you go and freeze them. When you’re ready, simply dump them in the pot!

Note: You want to use roasted turkey bones for bone broth – not raw ones – for their flavor. Whip up our spatchcock turkey or roast turkey recipe and use the carcass to make this broth!

Bone broth has become incredibly popular in recent years due to its numerous health benefits. From supporting gut health to reducing inflammation, bone broth made from animal bones and connective tissue is rich in compounds like collagen, amino acids, and minerals. But not all bones are created equal when it comes to making bone broth. Turkey necks, in particular, have emerged as a top choice for making nourishing, flavorful broth.

Why Use Turkey Necks for Bone Broth?

There are several reasons why turkey necks make an excellent addition to bone broth

High in collagen and gelatin: Turkey necks are loaded with collagen and gelatin, which are broken down into amino acids like glycine and proline during the cooking process. These compounds support intestinal health and integrity, improve joint health, and keep skin youthful and hydrated.
Nutrient-dense: In addition to collagen, turkey necks provide an array of important nutrients like calcium, phosphorus, magnesium, potassium, and chondroitin sulfate. These nutrients are vital for bone health, muscle function, metabolism, and much more.
Affordable: Turkey necks tend to be relatively inexpensive, especially when purchased in bulk. This makes them budget-friendly for regular bone broth making.
Flavor Turkey necks have a deep rich flavor that infuses the broth. This results in a tasty savory broth perfect for sipping on its own or using in recipes. The meat also cooks into a tender, pull-apart texture.

How to Make Turkey Neck Bone Broth

Making bone broth with turkey necks is simple. Here is an overview of the basic process:

Roast the necks: Roasting develops flavor through the Maillard reaction and also releases fat from the necks. Roast at 400°F for 30-60 minutes until browned.
Simmer in water: Place necks in a pot and cover with water by 2-3 inches. Add 2 tbsp apple cider vinegar to help extract nutrients. Simmer on low heat for at least 12-24 hours, topping off with water as needed.
Strain the broth Once finished simmering, strain out the solids through a fine mesh sieve. Cool and skim any fat that solidifies on top.
Use or store: Turkey neck broth is now ready to use immediately in recipes or store for later use. It will keep for 5 days refrigerated or 6 months frozen.

For maximized flavor and nutrition, also add aromatics like onions, garlic, carrots, and celery as well as herbs and spices. Other turkey parts like feet, wings, and carcasses can also be used.

Health Benefits of Turkey Neck Bone Broth

Consuming turkey neck bone broth provides a concentrated dose of nutrients that offer the following wellness benefits:

Joint support: The collagen, gelatin, and chondroitin in turkey necks relieve joint inflammation and pain while improving flexibility.
Gut health: Amino acids like glycine promote a healthy gut lining and beneficial gut bacteria. The broth also reduces leaky gut symptoms.
Immune function: Minerals like zinc and antioxidants boost immunity and help fight infection and illness. Turkey necks also provide immune-boosting protein.
Injury recovery: The anti-inflammatory and collagen-boosting properties accelerate healing and repair after surgery, wounds, and exercise-induced muscle damage.
Sleep and mood: Compounds like glycine regulate neurotransmitters connected to sleep quality and mental wellbeing. Turkey broth promotes restful sleep and balanced mood.
Youthful skin: Collagen improves skin elasticity and hydration. The amino acids also protect skin from UV damage and increase dermal thickness.

Tips for Using Turkey Neck Bone Broth

Here are some simple ways to incorporate the benefits of turkey neck bone broth into your routine:

Drink it plain as a nourishing hot beverage or cold from the fridge.
Use it as the base for soups, stews, risottos, gravies, and sauces.
Cook grains like rice, quinoa, and oats in broth instead of water.
Use broth to braise and simmer meats and vegetables to add flavor.
Blend into smoothies, purees, and health shakes for an extra protein boost.
Reduce broth to concentrate it into a gelatinous, saucy consistency.
Make bone broth popsicles or cubes to sip on throughout the day.

are turkey necks good for bone broth

Where can you get good bones for turkey bone broth?

You can get good bones for turkey bone broth from a local trusted butcher – that’s your best bet. You can also use the leftover carcass from a roasted turkey.

Other Spices & Ingredients to Add

While we like to keep our turkey bone broth simple and versatile for many recipes, there are a handful of other ingredients you can add to round it out.

Herbs: Thyme, parsley, rosemary, and oregano are all great options. Use one or a couple!
Citrus & Vinegar: Add a little lemon juice or apple cider vinegar for a pop of tang.

How to make Turkey Stock from Boiled Turkey Necks | Tanny Cooks

FAQ

Do turkey neck bones have collagen?

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.

Are neck bones good for bone broth?

Those knuckle and neck bones have a lot of collagen, which give the broth body and a rich flavor. You can also mix in bones and meaty cuts from other animals.

Is turkey neck good for stock?

I use turkey necks or wings, which you can pick up from your local market for just a few dollars. They cook up wonderfully and add so much flavor to the turkey broth! If you’ve made a roast turkey, add the carcass (and any bits, pieces, juices or skin you have left over) in place of the wings/necks.