Turkey Neck

Turkey neck is often used to make turkey broth and can be slow-cooked to create a rich and flavorful taste.

Turkey neck is a flavorful part of the bird that is often overlooked. While it may not be the most visually appealing part, it can add a lot of depth and richness to soups, stews, and gravies. Turkey neck is rich in collagen, which gives it a gelatinous texture when cooked low and slow, making it an excellent addition to dishes that require a thick, rich broth. To prepare turkey neck, it is best to start by searing it in a hot pan to brown and develop some caramelization. Then, it can be slow-cooked with aromatics like onion, carrot, and celery, along with herbs and spices like thyme, bay leaves, and black pepper. The resulting broth can be used as a base for soups, stews, and gravies, or served as a nourishing and flavorful broth on its own. So next time you're preparing a turkey, don't throw away the neck! It's a valuable and delicious part of the bird that can elevate your cooking to the next level.