How to Cook Turkey Neck and Giblets for Maximum Flavor

As a passionate home cook and holiday hostess, I always look forward to cooking the perfect turkey for my family on Thanksgiving However, I used to struggle with what to do with the neck and giblets that come stuffed inside the turkey cavity I didn’t want these parts to go to waste, but I also wasn’t sure how to prepare them properly. After some trial and error over the years, I’ve honed my technique and can now confidently cook turkey necks and giblets into tender, flavorful additions to my holiday spread.

In this article, I’ll share my methods for making the most of these underappreciated turkey parts, based on my experience cooking over a dozen Thanksgiving birds. Follow these simple steps for turkey neck and giblet success!

Step 1: Remove the Neck and Giblets

When you first take your frozen turkey out of the packaging, you’ll likely find the neck tucked into the main cavity, while the giblets (heart, liver, gizzard) are wrapped in a small paper package and placed in the neck cavity. Make sure to remove both the neck and giblets when you begin thawing and prepping the turkey. Rinse them under cold water and pat dry.

Step 2: Inspect and Prepare the Parts

Carefully inspect the neck and giblets. Remove any feathers or membranes still attached to the neck. Slice open the gizzard and remove any grit inside. If needed, carefully trim away any discolored spots on the liver or heart. I prefer to chop the neck into 2-3 pieces for easier cooking.

Step 3: Simmer in Seasoned Broth

Once your turkey goes into the oven, place the neck and giblets in a small pot. Cover with water or chicken broth by 2-3 inches. Add aromatics like a quartered onion, celery, parsley stems peppercorns bay leaf and any other desired seasonings. Bring to a boil then reduce heat and simmer, uncovered, for 45 mins to 1 hour until fork tender.

Step 4: Make Turkey Gravy

Once cooked, remove neck and giblets from broth. Pick the meat from the neck and chop the giblets. Use them to make a rich turkey gravy, adding flour to the strained cooking liquid. You can also add the chopped giblets directly to your gravy for extra flavor.

Step 5: Use in Stuffing and Soup

Beyond gravy, cooked giblets can be minced and added to turkey stuffing or turkey soup. The neck meat also makes an amazing addition to soup, lending rich flavor. Refrigerate any unused neck or giblet meat within 2 hours.

With these simple steps, you can transform the turkey neck and giblets into delicious, thrifty ingredients for your Thanksgiving table. I’m no longer intimidated by these parts – now I see them as bonus flavor for my holiday recipes! I hope you’ll also give cooking turkey necks and giblets a try this season.

Here are some additional tips for success:

Simmer the neck and giblets in broth rather than plain water for more flavor. Chicken or turkey broth works great.
For food safety, cook until the internal temperature of the meat reaches 165°F.
Add aromatics like onion, celery, peppercorns, garlic, parsley, bay leaf. Play around with different seasonings!
Cooked, chopped giblets can be frozen for use in future recipes. Refrigerate neck meat for up to 4 days.
Besides gravy, use cooked giblets in rice dressing, turkey soup, giblet soup, or pâté.
For extra stock, simmer the roasted turkey carcass with cooked neck and giblets.

how do you cook turkey neck and giblets

How To Cook Turkey Neck And Giblets

If you’re looking to make a delicious and flavorful dish using turkey neck and giblets, you’ve come to the right place! These often overlooked parts of the turkey can actually be transformed into a mouthwatering dish that will impress your guests. In this article, we’ll guide you through the step-by-step process of cooking turkey neck and giblets.

Simmer and Serve

Reduce the heat to low and cover the pan. Allow the turkey neck and giblets to simmer for about 45 minutes to an hour, or until they are tender and cooked through. Remember to stir occasionally to prevent sticking.

Once cooked, remove the pan from the heat and let it cool for a few minutes. Serve the flavorful turkey neck and giblets as a main dish or as a delicious addition to your Thanksgiving feast. Pair it with mashed potatoes, roasted vegetables, or use them to make a rich gravy.

Don’t let the turkey neck and giblets go to waste! With a little bit of preparation and the right seasoning, you can turn these often overlooked parts into a savory and satisfying dish. So next time you find yourself with a turkey neck and giblets, give this recipe a try and impress your family and friends with your culinary skills!

How to Boil Turkey Neck & Giblets: Cooking with Kimberly

FAQ

Is it okay to cook a turkey with the neck and giblets still in it?

Safety Tip If you do forget to remove the giblets before roasting your turkey, all may not be lost. Giblets wrapped in paper can cook safely inside the cavity. If the giblets are wrapped in plastic, however, the plastic may melt inside the turkey and release harmful chemicals.

What to do with turkey giblets and neck besides gravy?

Another classic move is to add the giblets to the stuffing, where they add a major punch of savory meatiness. (The recipe below, which adds earthy mushrooms to the mix, is for “bread salad,” but trust us—that’s just a fancy term for stuffing.)

What do you do with a turkey neck?

Simmering turkey necks with veggies and savory seasonings makes a richly flavored broth that’s whisked into delicious velvety gravy! This gravy has so much flavor, plus it lets the chef use up the whole turkey.

How do you cook turkey neck and giblets for dogs?

Simmer & Boil – bring water to a boil then let the giblets simmer for 20-30 mins until no pink. Cut up the heart & liver into bit-sized small pieces. Scrap the meat off the turkey neck and discard the bones. You can then save the broth for your dog and serve it on top of your dog’s pet food.