Anyone who wants to prepare a good ol traditional turkey dinner at holiday time (or any other time, for that matter) has to deal with the stuff thats stuffed inside the bird – in other words, that package of turkey giblets and the turkey neck. The frugal cook doesnt throw out any of these tidbits, since you can use all of it.
Removing the neck is an important step when preparing a whole turkey for roasting. Properly cleaning out the neck cavity helps ensure thorough cooking and a great presentation. Follow these simple techniques for getting the neck out cleanly.
Why Remove the Neck?
Intact, raw turkeys typically come with the neck still attached inside the body cavity Removing it serves several purposes
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Improves food safety by removing bacteria sources.
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Allows seasonings to penetrate inside the cavity.
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Makes it easier to stuff the turkey if desired.
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Provides a uniform shape for trussing and roasting.
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Enables better heat circulation for even cooking.
So taking the time to remove the neck makes your roasted turkey safer, tastier, and better looking.
Locating the Neck Cavity
Whole turkeys have two interior cavities you need to clean out – the main rear body cavity and the neck cavity in front.
To find the neck cavity:
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Place the turkey breast-side up on a work surface.
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Locate the neck flap near the top of the breast.
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Pull back the flap to reveal an opening.
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Reach two fingers into the hole to locate the neck inside.
So the neck will be embedded in a small cavity underneath the turkey’s neck flap.
Removing the Neck
With the neck cavity located, removing the entire neck is simple:
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Reach into the neck hole with your fingers.
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Grab and pull the neck out slowly and gently.
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Use a back and forth rocking motion to ease it out if needed.
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Check for any remaining parts inside and remove them.
The neck bones should slide out cleanly in one piece if you take care not to tear it.
Discarding the Neck
Once removed, the neck should be discarded and not eaten since it can harbor bacteria. You have a few disposal options:
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Throw it in the garbage wrapped in plastic.
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Place in a zip-top bag and freeze until trash day.
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Compost it if you have an appropriate municipal program.
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Bury it deeply outdoors away from gardens.
Just don’t leave it where pets can get to it. And be sure to wash hands after handling raw poultry.
Checking the Main Cavity
With the neck out, also check the rear main cavity. Reach in and remove any organs, usually the giblets (heart, gizzard, liver).
Also look for the plastic pop-up timer if your turkey included one. Discard along with the neck.
Alternative Neck Removal
For easier access, you can also remove the neck before cooking by:
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Using poultry shears or chef’s knife to cut through the skin around the base of the neck.
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Twisting and pulling the neck off.
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Digging out any remaining fragments.
Either way, removing the entire neck is key for food safety and proper roasting.
Keeping the Neck Intact
For certain recipes, you may opt to leave the neck untouched inside the cavity:
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When rotisserie roasting, the neck stays put.
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For deep frying turkeys, removing it is difficult.
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When smoking or grilling whole birds at low temps, the neck can stay.
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Certain regional cooking methods may call for an intact neck.
So depending on your preferred turkey cooking method, the neck can sometimes remain as is if easier.
Storing the Neck
While not common, you can save the removed raw neck for making turkey neck stock:
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Place neck in a sealed container or plastic bag.
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Store in the refrigerator 1-2 days until ready to use.
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Simmer in water with aromatics to make a flavorful stock.
The bony neck makes a nice addition to broths and gravies. Just remember proper cold storage.
Serving Suggestions Without Neck
Once roasted, how you carve and present your turkey depends on if the neck is removed:
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With no neck, slice the breast and serve white and dark meat.
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Transfer to a platter, decorate with herbs, fruits, nuts, or flowers.
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Insert frilly picks in the cavity to dress it up.
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If the neck was left in, take care slicing around it carefully.
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Cover the neck flap area with a decorative frill if unsightly.
Either way, your turkey will look and taste delicious!
Frequently Asked Questions
Here are answers to some common questions about removing turkey necks:
Why remove the neck and giblets from a turkey?
Removing them improves food safety and access for seasonings. It also enables proper heat circulation.
When should you remove the turkey neck?
It’s best removed just prior to cooking. But it can be taken out ahead if easier.
Does the neck get removed before or after brining?
Necks are typically removed after dry brining and before wet brining. But either works fine.
Can you cook and eat the turkey neck?
Turkey necks shouldn’t be eaten. But the removed neck can be used for making turkey broth.
Is it absolutely necessary to take out the entire neck?
Removing every bit of the neck is ideal. But fragments left behind are okay in most cases.
Get That Gobbler Ready
Preparing a holiday turkey or anytime roast chicken starts with removing the neck. This quick first step sets you up for delicious, safe results. Just reach inside, extract the entire neck gently, then discard appropriately and move on to the rest of your recipe.
Removing the Turkey Neck
Of all the parts of a turkey, the neck is probably the ugliest. It strains credulity to think that it might even be worth saving. That is, after you get it out of the bird to begin with. How is that accomplished?
When your turkey is all thawed out, reach inside the turkey where the package of giblets and neck can be found. Check both cavities; you dont want to leave anything behind. When youve found the giblets and neck, gently work your hand around them and gradually pull them out. If the turkey has been properly thawed, this should be easy.
You can use the heart, liver and gizzard to make giblet gravy. Note that some folks dont use the liver for this purpose, believing that it adds an odd, bitter note to the gravy. Many people use the neck either as another part of the giblet gravy or as a base for broth, stock or soup.
The main difference between a stock and a broth is that stock needs bones, and broth, which is made with meat only, does not. Theyre both heated in water thats brought to a boil and then simmered. While a broth usually needs to simmer just an hour or so, a stock needs more time – up to four hours – to allow all the nutrition from the bone marrow to permeate the liquid and for the collagen to become gelatinous and thick. Thus, a stock has more body and richness than broth.
Note that you wont get much stock from one turkey neck. If you want to make the most of your bird, use the remains of the carcass along with the neck.
First, Thaw the Turkey
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The turkey giblets and the neck can be found in the turkeys neck cavity (to the front) or body cavity (to the back) of just about any whole bird you see at the supermarket. Most of these are frozen, and you must thoroughly thaw a frozen turkey before attempting to remove the inner bits. If you try to take them out too soon, the turkey will still be frozen inside, and these parts will get stuck. The plastic or paper package theyre packaged in might tear, shred or stick – and, in general, become a mess to deal with.
There are a few different ways to thaw a frozen turkey. Figure on approximately 24 hours in the fridge for every 4‒5 pounds, or 30 minutes per pound in cold water. The cold water method – usually done in the sink – is quicker than thawing your turkey in the fridge, but its also more of a chore, since you have to change the water about every 30 minutes. Salmonella contamination is, unfortunately, a possibility that you have to take into account while the turkey thaws, so be careful with it. Just be sure that its kept separate from other food and food-preparation areas.