Poultry

Neck

Neck of Turkey is sinewy and flavourful for stewing, mince, and stock. Needs time. As a neck section of giblets, portion for even cooking and clear labelling. Cook turkey neck to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.