Jennie-O, Jennie-O Turkey Store Inc. · 112 g
Jennie-O Turkey Necks
What it is
These are the bony parts of the turkey that connect the body to the legs. They are a flavorful cut, rich in connective tissue and marrow. The meat is darker and has a more robust taste compared to other turkey parts. They are often sold fresh and can be a budget-friendly option for home cooks looking to add depth to their dishes.
How people cook with it
Turkey necks are a versatile ingredient, perfect for adding savory notes and body to liquids.
- Flavoring stocks
- Enhancing gravies
- Adding richness to soups
- Slow-cooked meals
Turkey necks are best when cooked low and slow, allowing the connective tissues to break down and release their flavor. They can be simmered in water or broth for hours to create a deeply flavored stock or broth. This liquid can then be used as a base for soups, stews, gravies, or sauces. The meat from the necks can also be shredded and added to dishes after cooking. Roasting them first can add an extra layer of caramelized flavor before simmering.
How it differs from similar foods
Compared to turkey wings or thighs, turkey necks have a higher proportion of bone and connective tissue, which contributes to a richer, more gelatinous liquid when cooked. Their smaller size also makes them easier to handle and incorporate into smaller batches of stock.
Who it is for
Home cooks seeking to build foundational flavors for their savory creations.
How to keep the rest
Refrigerate any unused turkey necks promptly. Store them in their original packaging or in an airtight container. They should be used within a few days of purchase. For longer storage, they can be frozen, either raw or after simmering to make stock.