What to Cook With Turkey Necks?
Turkey necks are excellent for making rich, flavorful broths and stocks that can be used as the foundation for soups, stews, sauces, and gravies. Their high collagen content results in a silky texture and deep savory taste, making them a versatile ingredient for enhancing a variety of dishes.
The Undervalued Treasure: Why Turkey Necks?
Turkey necks are often overlooked, relegated to the “offal” category and deemed undesirable. This is a tragic mistake. They are incredibly affordable, readily available (especially around Thanksgiving), and packed with flavor. They also offer a unique textural element that can elevate your cooking. Think of them as the secret ingredient your grandmother never told you about – a simple way to unlock deeper, richer flavors in your favorite dishes. This forgotten cut deserves rediscovery.
The Magic of Collagen: The Key to Richness
The true magic of turkey necks lies in their high collagen content. Collagen breaks down during slow cooking, transforming into gelatin. This gelatin is what gives stocks, broths, and braises that characteristic silky mouthfeel and luxurious richness. Bone-in cuts are always superior when making stock for this reason. Using turkey necks is a far more economical way to achieve similar results than relying solely on more expensive cuts.
From Neck to Nectar: The Stock-Making Process
Making turkey stock with necks is a simple, but time-intensive, process. Here’s a step-by-step guide:
- Roasting (Optional): Preheat your oven to 400°F (200°C). Toss the turkey necks with olive oil, salt, and pepper. Roast for 30-45 minutes, until browned and slightly crispy. Roasting intensifies the flavor.
- Simmering: Place the roasted or raw turkey necks in a large stockpot. Cover with cold water, ensuring the necks are fully submerged.
- Adding Aromatics: Add your desired aromatics. Common choices include:
- Onions (quartered)
- Carrots (roughly chopped)
- Celery (roughly chopped)
- Garlic (crushed)
- Bay leaves
- Peppercorns
- Parsley stems
- Simmer, Don’t Boil: Bring the mixture to a gentle simmer. Reduce the heat to low, and simmer for at least 3-4 hours, or even longer for a richer flavor. Skim off any scum that rises to the surface during the simmering process.
- Straining: Carefully strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids.
- Cooling and Storing: Allow the stock to cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for several months.
Beyond Broth: Creative Culinary Applications
While stock is the most common use, turkey necks can also be used directly in dishes. Slow-braising them is another excellent option.
- Turkey Neck Gumbo: A classic Southern dish where the necks are braised until fall-off-the-bone tender and added to a rich, flavorful gumbo.
- Turkey Neck Gravy: Simmer turkey necks in water with aromatics to create a base for a deeply flavorful gravy. The slow simmering helps to release all of the flavor.
- Turkey Neck Collard Greens: Braise turkey necks with collard greens for a smoky and savory flavor infusion.
- Smoked Turkey Necks: Smoking the necks prior to using them in stocks or braises adds a delicious smoky depth.
Avoiding Common Mistakes: Stock Success
Here are a few common pitfalls to avoid when working with turkey necks:
- Boiling Instead of Simmering: Boiling can make the stock cloudy and bitter. Keep the heat low and maintain a gentle simmer.
- Overcrowding the Pot: Ensure the turkey necks are fully submerged in water and that there is enough space for them to move freely.
- Neglecting Skimming: Skimming off the scum that rises to the surface during simmering is crucial for a clear and flavorful stock.
- Over Salting: Be mindful of the salt content. It’s always easier to add salt later than to remove it.
Turkey Neck Nutrition: A Surprising Boost
Turkey necks offer more than just flavor; they also provide nutritional benefits. They are a good source of protein, collagen (as mentioned before), and minerals like calcium and phosphorus. While not a primary source of nutrients, they contribute to a well-rounded diet, particularly in soups and broths where the nutrients are extracted and easily absorbed.
Frequently Asked Questions (FAQs)
Can I use frozen turkey necks?
Yes, you can absolutely use frozen turkey necks. Make sure they are thoroughly thawed before cooking. It’s best to thaw them in the refrigerator for optimal food safety. Thawing at room temperature is not recommended.
How do I know when the turkey necks are cooked enough in a braise or stew?
They are cooked enough when the meat is easily shreddable with a fork. The meat should literally fall off the bone. This typically takes several hours of slow braising. Resist the urge to rush the process, patience is key to tender and flavorful results.
Do I need to remove the skin from the turkey necks before cooking?
Removing the skin is optional. Leaving the skin on will add more fat and flavor to your stock or braise. However, removing it will result in a slightly leaner end product. It really comes down to personal preference.
Can I use a pressure cooker or Instant Pot to make turkey neck stock?
Yes, using a pressure cooker or Instant Pot can significantly reduce the cooking time. Follow the manufacturer’s instructions for making stock. Typically, you’ll need to cook the turkey necks on high pressure for about 45-60 minutes, followed by a natural pressure release. This method will concentrate the flavors and result in a rich stock in a fraction of the time.
What’s the best way to store leftover turkey neck stock?
Let the stock cool completely before storing. You can store it in airtight containers in the refrigerator for up to 5 days, or in the freezer for several months. It’s helpful to store it in smaller portions for easy use. Freezing in ice cube trays is a great way to portion out smaller amounts.
What other vegetables can I add to turkey neck stock?
Feel free to experiment with other vegetables! Parsnips, leeks, mushrooms, and even bell peppers can add unique flavors to your stock. Avoid using starchy vegetables like potatoes, as they can make the stock cloudy.
Can I use turkey necks to make bone broth?
Yes, turkey necks are an excellent choice for making bone broth. Bone broth is typically simmered for a longer period than stock, often for 12-24 hours, to extract even more collagen and nutrients. The extended cooking time intensifies the benefits of the collagen.
What herbs and spices work well with turkey necks?
Besides bay leaves and peppercorns, consider adding thyme, rosemary, sage, paprika, smoked paprika, and chili flakes. Experiment with different combinations to create your signature flavor profile.
How do I degrease turkey neck stock after it has cooled?
As the stock cools, the fat will solidify on the surface. You can easily skim it off with a spoon. For a completely fat-free stock, let the stock cool completely in the refrigerator, then remove the solidified fat layer entirely.
Are turkey necks safe for dogs to eat?
While some people feed their dogs raw turkey necks, it’s generally not recommended to give dogs cooked turkey necks due to the risk of splintering bones. Small pieces of bone could damage your dog’s digestive tract. Always consult your veterinarian before giving your dog any bones.
Where can I buy turkey necks?
Turkey necks are often available at grocery stores, butcher shops, and farmers’ markets. They are most readily available around Thanksgiving and Christmas. If you can’t find them fresh, check the frozen section.
How much do turkey necks typically cost?
Turkey necks are one of the most affordable cuts of poultry. They typically cost significantly less per pound than turkey breasts or thighs, making them a budget-friendly option for adding flavor to your cooking. Prices vary depending on location and seasonality.