Grocery
Turkey Necks for Savory Broths
What it is
Turkey necks are a flavorful cut from the poultry bird, often used as a base for stocks and soups. They contain a good amount of connective tissue and bone, which break down during slow cooking to add depth and richness to liquids. This cut is a common choice for those looking to extract maximum flavor from their poultry.
How people cook with it
These necks are primarily used to build the foundation of many savory dishes. They are excellent for creating rich broths and simmering into hearty meals.
- Simmering for stock
- Flavoring soups
- Braising for tender meat
- Adding depth to stews
To make a flavorful stock, place the turkey necks in a large pot and cover them with cold water. Add aromatics like onions, carrots, and celery, along with herbs such as parsley and thyme. Bring the mixture to a simmer, then reduce the heat and let it cook gently for several hours. Skim off any impurities that rise to the surface. The resulting liquid will be a rich, flavorful base for many culinary applications. The meat can also be removed from the bones after simmering and added back to dishes.
How it differs from similar foods
Compared to other poultry parts like wings or backs, turkey necks offer a more concentrated source of collagen and marrow. This leads to a richer, more gelatinous stock when simmered for extended periods. Their shape also makes them easy to handle in a pot.
Who it is for
Home cooks and chefs seeking to create deeply flavored broths and stocks will find these useful.
How to keep the rest
Refrigerate any unused turkey necks promptly. Store them in their original packaging or a sealed container. They should be used within a few days for optimal freshness. For longer storage, they can be frozen.