What to Pull Out of a Turkey Before Cooking

When it comes to preparing a turkey for roasting, there are a few key items you’ll want to pull out of the bird’s cavity before popping it in the oven. Removing these portions before cooking will ensure your turkey roasts evenly and tastes its best.

Remove the Neck

The most obvious item to remove from a raw turkey is the neck. The neck is a long thin piece of meat that connects the turkey’s head to its body. Simply reach inside the turkey’s cavity and grab the neck giving it a gentle tug to release it. The neck bone should slide right out.

Discard the neck or reserve it to use when making turkey stock, Leaving the neck inside the turkey can cause that area to cook unevenly,

Take Out the Giblets

The giblets are the edible organs of the turkey, usually including the liver, heart, and gizzard. The giblets are typically packaged in a small bag tucked inside the turkey’s cavity. Open up the turkey and feel around until you locate the giblets bag. Pull the entire bag out and set it aside.

Like the neck, the giblets should not be roasted inside the turkey, as they will cause uneven cooking. The giblets can be used to make gravy or stock. Make sure to thoroughly rinse the turkey cavity after removing the giblets bag.

Check Both Cavities

Some turkeys contain two cavities – one at either end of the bird. Be sure to reach into both areas of the turkey to remove any organs or parts tucked inside. The main turkey cavity is the larger one located at the mid-section of the bird. The second smaller cavity is in the turkey’s neck opening. Check them both for giblets or other items.

Remove the Liver

Occasionally, the turkey liver may be packaged separately from the other giblets. Carefully check the turkey’s cavities as well as the giblets bag for the liver. The liver should always be removed before roasting the turkey.

Poultry livers can sometimes contain harmful toxins that are destroyed when thoroughly cooked. Since the turkey liver cooks inside the bird, it does not reach a high enough temperature to make it safe for consumption. For this reason, the liver should always be discarded.

Take Off Excess Fat

Finally, trim off any globs of excess fat from the turkey before roasting. Use a sharp knife to carefully slice off any fat deposits around the cavities, neck, or skin. Leaving large areas of fat can lead to flare ups and an unevenly browned turkey.

Now your turkey is ready for seasoning and roasting! Removing the neck, giblets, liver, and excess fat allows your turkey to cook safely and evenly. Check one last time for any stray pieces before putting the turkey in to roast. With the cavities cleared, your turkey will become perfectly golden brown.