Can You Cook a Turkey With the Neck Still In? Everything You Need to Know

As Thanksgiving approaches, home cooks across the country are prepping for the big meal. And for many, that means roasting a whole turkey But when it comes time to stuff and truss that bird, a question arises Should you remove the neck before cooking or leave it in?

This is a surprisingly common turkey cooking quandary. While some argue that leaving the neck intact helps keep the bird moist others warn that it poses a safety risk. So what’s the verdict – can you cook a turkey with the neck still in or not? We’ll examine both sides of the debate so you can decide for yourself.

The Case for Cooking the Turkey Neck-On

There are a few potential benefits to leaving the turkey neck in place while roasting:

Retains Moisture

The turkey neck helps seal in juices and moisture. Since the neck opening connects directly to the main cavity, leaving it intact prevents moisture loss during cooking. The same logic applies to keeping the giblets in during roasting.

Enhances Flavor

When left in the bird, the turkey neck infuses its rich, meaty flavor into the breast and other light meat. This adds a boost of savory depth and complexity.

Simplifies Carving

With the neck intact, the turkey holds its shape better for neat, easy carving. Removing it creates a large opening that causes the breast to flatten and skew.

Adds Visual Appeal

An unbroken turkey with the neck and head still attached looks impressive on the table. It has a nostalgic, old-fashioned aesthetic for a classic holiday centerpiece.

Provides Extra Meat

The neck itself yields tasty, tender dark meat perfect for snacking on or adding to gravy, soup, or dressing. So leaving it in gives you more edible turkey.

For these reasons, many cooks feel that roasting a whole turkey neck-on is worthwhile. It adds moisture, flavor complexity, presentation appeal, and edible meat.

Potential Problems With Neck-On Cooking

However, there are also some valid concerns surrounding roasting a turkey with the neck intact:

Food Safety Issues

Bacteria and pathogens can collect in the neck cavity, especially if not properly cleaned and sanitized beforehand. Cooking may not heat the inner neck enough to fully eliminate harmful microorganisms.

Uneven Cooking

The neck can block hot air and heat from fully circulating and penetrating the breast meat and cavity. This can cause uneven cooking throughout the turkey.

Messy Carving

Juices pooled in the neck cavity will spill out when it’s eventually removed post-cooking. This can make carving more difficult and messy.

Limited Seasoning

With the neck intact, it’s harder to reach the inner cavity to season it thoroughly before roasting. Lack of seasoning limits flavor.

Waste

Much of the neck is inedible bone and cartilage. Leaving it in gives you some extra meat but also more waste.

These concerns make a strong case for removing the neck pre-cooking. Eliminating food safety risks takes top priority. And achieving even doneness and flavor takes some adjustment with the neck-on method.

Weighing Your Options

So when it comes to cooking your Thanksgiving turkey, should you keep the neck in or take it out? Here are some factors to consider when deciding:

• Your cooking method – For open roasting, necks-on works well. For fryers or smokers, remove it to allow even heat circulation.

• Turkey size – Small turkeys cook more evenly neck-on than large ones. Over 12 lbs, removing it can help.

• Flavor goals – If you want rich, savory meat, keep it in. For milder flavor, take it out.

• Carving preferences – Leaving it in helps the bird hold shape. Taking it out allows easier access for carving.

• Food safety comfort level – If you have immunity concerns, definitely remove it beforehand.

• Additional neck uses – Keep the neck in only if you’ll use the meat. Otherwise, remove it.

No approach is necessarily right or wrong – it comes down to your specific turkey, menu, and cooking comfort level. And you can always remove the neck, then place it back inside the cavity loosely to roast if you’re unsure. This allows moisture retention while ensuring even cooking and easy removal after.

Step-By-Step Turkey Neck Preparation

Once you’ve decided on neck-in or neck-out roasting, follow these steps to properly handle the turkey neck:

Purchasing

When buying a whole turkey, the neck is typically included in the body cavity. Check both the front and rear openings. If not inside, request it from the seller.

Removing

If cooking neck-out, use your hand to gently pull the neck out from the front cavity opening. You may need to wiggle it loose or cut through any stubborn connective tissue with kitchen shears.

Cleaning

Whether removed or left in, thoroughly rinse the neck under cold water to remove any blood, juices or debris. Pat dry with paper towels both inside and out.

Seasoning

Rub the outer neck skin and inner cavity with salt, pepper, herbs and aromatics for added flavor. Use your fingers or a spoon to reach inside the neck hole.

Trussing

If keeping it in, fold the neck skin under and use butcher’s twine to truss the neck opening semi-closed. This will contain juices while allowing some heat circulation.

Cooking

Follow your typical preferred turkey roasting method, adjusting time if needed for size and neck-in effects. Use a meat thermometer in the breast and thigh to ensure thorough doneness.

Removing

After roasting, use tongs and a carving fork to carefully pull out the hot neck if still in turkey. Watch out for spurting hot juices. Discard excess skin/fat before eating.

Storing

Once removed post-roasting, let neck meat cool completely before refrigerating in an airtight container for up to 4 days. Use within 3-4 months if frozen.

What to Do With the Roasted Turkey Neck

Once you’ve cooked and removed your turkey’s neck, don’t let it go to waste! Here are some delicious ways to use the tender, flavorful meat:

• Dice it up to add to your favorite dressing, cornbread stuffing, or turkey pot pie recipe.

• Shred or chop the meat to mix into turkey noodle soup, turkey chili, or turkey & dumplings.

• Pull the meat off the bones and add it to any casserole, sandwich, omelet or pasta dish for a protein and moisture boost.

• Spread leftover roasted neck meat on toasted bread or biscuits with gravy for an indulgent leftover turkey sandwich.

• Simmer the bone and excess parts in water with veggies to make concentrated turkey stock for soups and gravy.

• Serve carved neck sections on a platter with turkey drumsticks and wings for pickling.

With so many options, no part of your Thanksgiving turkey need go to waste – not even the humble neck! Follow proper handling steps for safely roasting neck-on or neck-off. Then transform leftover neck meat into delicious holiday dishes.