If you’ve ever wondered what to do with the turkey neck and giblets that come tucked inside your holiday bird, you’re not alone! These parts often get overlooked or tossed, but they’re packed with rich flavor and can elevate your meal in delicious ways. Let’s dive into how to cook the turkey neck and giblets with simple steps and tasty results.
What Are Turkey Neck and Giblets?
Turkey neck is the long, bony part attached to the bird’s head, while giblets usually include the heart, gizzard, and sometimes the liver. These parts are full of collagen and flavor, making them perfect for broths, gravies, or even a savory main dish.
Preparing the Turkey Neck and Giblets
- Rinse and Clean: Start by rinsing the turkey neck and giblets under cold water. Pat them dry and trim off any excess fat or membranes.
- Chop: Cut the turkey neck into smaller pieces for even cooking. Dice the giblets into small chunks.
Cooking Methods
1. Making a Flavorful Broth or Stock
Using the turkey neck and giblets to make broth is a classic way to extract their deep flavor.
– Place the turkey neck and giblets (excluding the liver if you prefer a milder taste) in a large pot.
– Add chopped onion, garlic cloves, carrots, celery, fresh parsley, dried thyme, a bay leaf, salt, peppercorns, and cold water (about 6 cups).
– Bring to a boil, skim off any foam, then reduce heat to low and simmer covered for 1 to 2 hours.
– Strain the broth through a fine sieve, removing bones and solids.
– Chop the cooked neck meat and giblets finely for use in gravies or stuffing.
– Refrigerate broth and meat separately; discard any fat that solidifies on top before using.
2. Sautéing and Simmering for a Hearty Dish
If you want to serve the neck and giblets as a dish:
– Heat olive oil in a skillet over medium heat.
– Sauté diced onions and minced garlic until translucent.
– Add chopped turkey neck pieces and brown them on all sides.
– Add diced giblets and cook a few minutes until lightly browned.
– Season with dried thyme, rosemary, salt, and pepper.
– Pour in chicken or turkey broth to keep the mixture moist.
– Cover and simmer on low heat for 45 minutes to an hour until tender.
– Serve as a main dish or add to your holiday spread with mashed potatoes or roasted veggies.
3. Making Giblet Gravy
Giblet gravy is a savory, rich sauce that pairs perfectly with turkey.
– Simmer giblets with onion, celery, carrots, bay leaves, and peppercorns in water and stock for about an hour.
– Strain the liquid and chop the neck meat.
– Make a roux by melting butter and stirring in flour until golden.
– Gradually whisk in the strained stock, cooking until thickened.
– Stir in chopped giblet meat, season with salt and pepper, and finish with a bit of butter for richness.
Tips for Best Results
– Roast the Turkey Neck First: Roasting the neck before simmering adds caramelized flavor to your broth or gravy.
– Use Fresh Herbs: Thyme, rosemary, and parsley complement the rich taste of giblets.
– Don’t Overcook: Simmer until tender but not mushy to maintain texture.
– Save the Broth: Turkey neck and giblet broth is excellent for soups, gravies, or cooking rice.
Using turkey neck and giblets is a great way to add depth and reduce waste in your cooking. Whether you’re making a hearty broth, a savory gravy, or a tasty main dish, these humble parts bring big flavor to your table.
Enjoy your cooking adventure with turkey neck and giblets-your taste buds will thank you!