Grocery · 32 oz
Fresh Turkey Necks
What it is
These are the necks from a turkey, a flavorful cut often overlooked. They contain a good amount of meat and bone, which contribute to rich broths and deeply flavored dishes. The skin adds extra richness when cooked. This product is sold fresh and should be kept refrigerated until ready for use. They are typically a darker meat portion of the bird.
How people cook with it
Turkey necks are a versatile ingredient, excellent for adding depth to slow-cooked meals and stocks.
- Flavoring stocks
- Slow-cooked stews
- Braising
- Soups
Turkey necks are best when cooked low and slow, allowing the connective tissues to break down and the meat to become tender. They can be simmered for hours in water or broth to create a robust base for soups and gravies. For a richer flavor, they can be browned in a pot before adding liquid. The meat can be pulled from the bones after cooking and added back to dishes, or the bones can be discarded after extracting their essence. They are also suitable for braising.
How it differs from similar foods
Compared to other poultry parts, turkey necks offer a more intense, gamey flavor due to their higher proportion of dark meat and bone. Their structure allows them to release more gelatin and collagen into liquids, resulting in a richer mouthfeel in broths and sauces.
Who it is for
Home cooks looking to enhance the flavor of their broths, stews, and braised dishes will find these useful.
How to keep the rest
Keep refrigerated and use within a few days of purchase. If not using immediately, they can be frozen for longer storage. Thaw completely in the refrigerator before cooking. Ensure they are properly sealed to prevent freezer burn.