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What exactly do YOU do with the turkey neck?

fraufrau Posts: 6,130Registered Users
do you trash it?
cook it with the turkey?
boil it?
brown it, then boil it?

recipes please!
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Comments

  • SariaSaria Posts: 15,963Registered Users
    It goes into stock, which makes gravy.
    You can just eat it also. ;)
    por-que-no-te-callas.jpg
  • IAmJordanNicoleIAmJordanNicole Posts: 784Registered Users
    Season a cook it the same as the turkey. I actually buy a whole pack of them...it's the best part of the turkey, IMO.


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  • SpringcurlSpringcurl Posts: 8,002Registered Users
    My gram used to boil the neck along bizarre parts to make flavoring for the gravy. Then she fed it to the cats.
    TWINKLES.gifTWINKLES.gifTWINKLES.gif

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  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    Springcurl wrote: »
    My gram used to boil the neck along bizarre parts to make flavoring for the gravy. Then she fed it to the cats.



    That's what I do. I use all the innards and neck for gravy flavor, then feed the solids to the dogs. I don't give them the neck though, because that has bones in it, and I don't want to be bothered de-boning it, nor do I want my dogs to choke and die.
  • SariaSaria Posts: 15,963Registered Users
    ^That's giblet gravy. The liver, heart, gizzard, and neck go in it. I like eating those parts though.
    por-que-no-te-callas.jpg
  • midgimidgi Posts: 2,409Registered Users
    You can also grind it up/puree it with all the other gibs to make gravy. My friend's mom does it like that and it's pretty tasty gravy. Nice and smooth.
    I just want to do what I want to do when I want to do it.
  • theliothelio Posts: 5,374Registered Users
    The neck gets roasted with the rest of the turkey. And everyone knows, I get the neck!! If the neck goes missing there will be fighting!
  • fraufrau Posts: 6,130Registered Users
    so i don't have to brown the neck first? i can just boil it in some water raw?
  • jeepcurlygurljeepcurlygurl Posts: 19,250Registered Users Curl Connoisseur
    The neck, gizzard, heart, and liver go into a skillet with garlic salt pepper and then they go into my stomach. : )
    --I'm located in Western PA.
    --I found NC in late 2004, CG since February 2005, started going grey in late 2005.
    --My hair is 3B with some 3A, texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
    --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, oils, honey, vinegar.
    --My CG and grey hair progress -- http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html
  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    frau wrote: »
    do you trash it?
    cook it with the turkey?
    boil it?
    brown it, then boil it?

    recipes please!

    Boil it and use the scrumptious meat in with the organ meats in my giblet gravy.

    No, don't need to brown it first.
    OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
    :lurk: Dood, get over it; there's no time limit on lurking.

    I so busy runnin' allllllll over the place and ain't nobody chasin' me! :confused5::laughing5::jocolor:
  • SpiderSpider Posts: 3,380Registered Users
    They gross me out, in the trash!!


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  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    Spider wrote: »
    They gross me out, in the trash!!


    Sent from my iPhone using CurlTalk

    That seems to be what your avatar is saying! LOL

    I admit to being a bit grossed out by the neck, but the meat is soooo worth the effort of overcoming the squickies.
    OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
    :lurk: Dood, get over it; there's no time limit on lurking.

    I so busy runnin' allllllll over the place and ain't nobody chasin' me! :confused5::laughing5::jocolor:
  • ss40ss40 Posts: 1,790Registered Users
    I use it to make greens

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  • LotsawavesLotsawaves Posts: 8,660Registered Users Curl Neophyte
    I use it for my giblet gravy, but before I cook it I put it between my legs and run around freaking people out. It looks like a man's dick to me. :happy3:
    From Michael Berg:

    Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
  • SariaSaria Posts: 15,963Registered Users
    Frau, for stock-making, you can make white or brown stock, white stock used when you want a lighter-colored preparation. For turkey stock, brown makes more sense since it has a stronger flavor and you're going to use it for gravy, which you want to be brown anyway.

    For brown stock, you roast bones first along with mirepoix. I buy the bones at the market along with the turkey. If you cook your turkey in parts, you'll have the carcass left over to roast though I still get more bones to get a more intensely flavored stock. You can boost it with chicken bones as well. Chicken feet make fantastic stock.
    por-que-no-te-callas.jpg
  • fraufrau Posts: 6,130Registered Users
    oh lawrd...saria i don't understand.
    so you're saying i should brown my turkey neck but with bones. what bones? what kind of bones? like turkey bones? they're in the turkey!

    mirepoix?! is that like, carrots and onions and stuff?
    boost it with chicken...chicken bones??
    omg, i don't understand what you're saying.
    should i put it in the oven?
    (cries...)
    don't you want me to have a successful thanksgiving??
    saria, slower, more kindergarten explanation.
  • fraufrau Posts: 6,130Registered Users
    sienna40 wrote: »
    I use it to make greens
    i wanna make greens too!
    how do you make your greens?
    do you use collards or kale...or both!
  • fraufrau Posts: 6,130Registered Users
    The neck, gizzard, heart, and liver go into a skillet with garlic salt pepper and then they go into my stomach. : )
    with what type of oil?
  • fraufrau Posts: 6,130Registered Users
    Honeycurls wrote: »
    Boil it and use the scrumptious meat in with the organ meats in my giblet gravy.
    details! boil it in just water or should i add stuff?
    and for how long?
  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    Lotsawaves wrote: »
    I use it for my giblet gravy, but before I cook it I put it between my legs and run around freaking people out. It looks like a man's dick to me. :happy3:


    Oy...

    Apparently, you're not the only one who does this...

    bill_turkey_neck2.JPG

    images?q=tbn:ANd9GcRsUT-k0uDVfFajLwYsHpM0YgFuFdAO1wGImpB_jdoGrEuox-Nz

    images?q=tbn:ANd9GcTHdmBdUijnBLO9gWhBikkwtFVD_ZbSd67IWWmRvaUBO-gb7hnj3A
  • wavyblondewavyblonde Posts: 1,637Registered Users Curl Neophyte
    I thought this was going to be a thread about tips on how to make your neck look less old. :-P
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  • jeepcurlygurljeepcurlygurl Posts: 19,250Registered Users Curl Connoisseur
    frau wrote: »
    The neck, gizzard, heart, and liver go into a skillet with garlic salt pepper and then they go into my stomach. : )
    with what type of oil?
    Usually there's enough fat in the turkey neck so there is no need for oil. But if it needs some fat, just add a bit of olive oil.
    I eat these for a snack while fussing in the kitchen. My dad used to cook them and share them with me when I was a kid. Just a nice Thanksgiving memory - sharing turkey necks with my dad. hahaha.
    --I'm located in Western PA.
    --I found NC in late 2004, CG since February 2005, started going grey in late 2005.
    --My hair is 3B with some 3A, texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
    --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, oils, honey, vinegar.
    --My CG and grey hair progress -- http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html
  • jeepcurlygurljeepcurlygurl Posts: 19,250Registered Users Curl Connoisseur
    I know it shouldn't, but the whole turkey neck penis thing is cracking me up.
    --I'm located in Western PA.
    --I found NC in late 2004, CG since February 2005, started going grey in late 2005.
    --My hair is 3B with some 3A, texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
    --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, oils, honey, vinegar.
    --My CG and grey hair progress -- http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html
  • SariaSaria Posts: 15,963Registered Users
    frau wrote: »
    oh lawrd...saria i don't understand.
    so you're saying i should brown my turkey neck but with bones. what bones? what kind of bones? like turkey bones? they're in the turkey!

    mirepoix?! is that like, carrots and onions and stuff?
    boost it with chicken...chicken bones??
    omg, i don't understand what you're saying.
    should i put it in the oven?
    (cries...)
    don't you want me to have a successful thanksgiving??
    saria, slower, more kindergarten explanation.


    Frau, stocks are made by simmering bones with mirepoix (carrots, onions, celery, and with stock, leeks, onions making up 50% for stock). When I buy a turkey, I buy it at the farmers' market and they sell bones for making stock/soup.
    You can make a white stock, in which you just throw the bones, mirepoix and aromatics (peppercorns, thyme, parsley stems, and other herbs) in without browning. Most restaurants now make only brown stocks, though (except for fish, which is always white).

    If you roast a chicken or turkey, you can use the leftover carcass to make stock, so you can get a soup or a risotto from turkey bones instead of throwing them out. ;)

    If you cook your turkey in parts (the easiest most consistent way to roast a turkey), you'll have the carcass from the get-go, so you can make stock (for your stuffing and gravy) ahead of time and not on the day of, thereby saving yourself some work and stress. ;) You can bulk up the flavor of the stock by getting chicken bones or turkey bones in addition to your turkey carcass.

    Here's a video demonstrating brown (duck) stock.
    /home/leaving?target=http%3A%2F%2Fhow2heroes.com%2Fvideos%2Fsoups-sauces%2Fduck-stock" class="Popup

    Here's a video on gravy (I like a nutty brown roux for gravy though, not a blonde one). I don't do additional mirepoix if I've made a flavorful stock.
    http://how2heroes.com/videos/soups-sauces/jodys-gravy

    Here's a simple giblet gravy:
    http://simplyrecipes.com/recipes/giblet_gravy/
    por-que-no-te-callas.jpg
  • fraufrau Posts: 6,130Registered Users
    thank you saria that was very informative.

    so, if you have your raw turkey neck, bones and mirepoix, how long should i put it in the oven because that duck was already cooked?
    should i add oil or seasonings on the neck and bones to help it brown?
    tell me your secrets woman!

    rcw
    , that is hilarious and gross.
  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    frau wrote: »
    Honeycurls wrote: »
    Boil it and use the scrumptious meat in with the organ meats in my giblet gravy.
    details! boil it in just water or should i add stuff?
    and for how long?

    I just did what I saw my mom do, and she always boiled them all together in a 2qt saucepan of water with a wedge of onion and a stalk of celery. I don't have a specific recipe, so I don't know how much water exactly and always just arbitrarily boiled it for a couple of hours at least. This became the stock for the gravy. I don't know if that's right or wrong, but it's always worked for me. Then I discard the celery and onion, chop the organ meats and remove the neck meat from the bone with my fingers, put it all back into the stock, add some canned chicken broth (for a little added salt and flavor I guess), roasting pan drippings and then thickened it all with a cornstarch and water mixture.

    I'm a taster, so I just season everything to taste with basic seasoned salt, sea salt, pepper. I know I'm nowhere near Saria's level by any stretch and probably no one else's, but that's what I do, and my family has always loved it.

    I'm not cooking anything this year because we can't afford it, so I'm living vicariously through you all.

    Good luck!
    OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
    :lurk: Dood, get over it; there's no time limit on lurking.

    I so busy runnin' allllllll over the place and ain't nobody chasin' me! :confused5::laughing5::jocolor:
  • NalliaNallia Posts: 2,979Registered Users
    I use the neck, gizzards, liver, and heart to make turkey stock. When turkeys go on sale right before/after Thankgiving, I often buy whole turkeys to cut up and roast for a huge amount of stock to freeze and use for soup and stuff throughout the winter.
    "...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

    a33304d72319c25b3ad2d4d075ab3bc0.jpg
  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    frau wrote: »
    oh lawrd...saria i don't understand.
    so you're saying i should brown my turkey neck but with bones. what bones? what kind of bones? like turkey bones? they're in the turkey!

    mirepoix?! is that like, carrots and onions and stuff?
    boost it with chicken...chicken bones??
    omg, i don't understand what you're saying.
    should i put it in the oven?
    (cries...)
    don't you want me to have a successful thanksgiving??
    saria, slower, more kindergarten explanation.

    Hahaha...I felt the same way when I read that. Mirepoix? I never knew it had a name!
    OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
    :lurk: Dood, get over it; there's no time limit on lurking.

    I so busy runnin' allllllll over the place and ain't nobody chasin' me! :confused5::laughing5::jocolor:
  • AmnerisAmneris Posts: 15,117Registered Users
    wavyblonde wrote: »
    I thought this was going to be a thread about tips on how to make your neck look less old. :-P

    Me, too. Lotsa and RCW's posts/pics were more than I needed to see!
    Get used to me. Black, confident, cocky; my name, not yours; my religion, not yours; my goals, my own; get used to me. -Muhammad Ali


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  • AmnerisAmneris Posts: 15,117Registered Users
    Honeycurls wrote: »
    frau wrote: »
    Honeycurls wrote: »
    Boil it and use the scrumptious meat in with the organ meats in my giblet gravy.
    details! boil it in just water or should i add stuff?
    and for how long?

    I just did what I saw my mom do, and she always boiled them all together in a 2qt saucepan of water with a wedge of onion and a stalk of celery. I don't have a specific recipe, so I don't know how much water exactly and always just arbitrarily boiled it for a couple of hours at least. This became the stock for the gravy. I don't know if that's right or wrong, but it's always worked for me. Then I discard the celery and onion, chop the organ meats and remove the neck meat from the bone with my fingers, put it all back into the stock, add some canned chicken broth (for a little added salt and flavor I guess), roasting pan drippings and then thickened it all with a cornstarch and water mixture.

    I'm a taster, so I just season everything to taste with basic seasoned salt, sea salt, pepper. I know I'm nowhere near Saria's level by any stretch and probably no one else's, but that's what I do, and my family has always loved it.

    I'm not cooking anything this year because we can't afford it, so I'm living vicariously through you all.

    Good luck!

    I'm so sorry.
    I'm living vicariously too, as our Thanksgiving has come and gone.
    Get used to me. Black, confident, cocky; my name, not yours; my religion, not yours; my goals, my own; get used to me. -Muhammad Ali


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    534Pm5.png





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