Turkey Neck

Turkey neck is the bony, meat-lined cervical portion of a turkey, typically sold as skin-on segments. Rich in connective tissue and marrow, it turns silky and gelatinous with long, moist cooking, delivering deep poultry flavor. Cooks commonly simmer it for stock, braise until tender, or pressure-cook it; it is sold fresh, frozen, or smoked.

Necks have been a thrifty cut in North American butchery and home cooking, with smoked turkey necks prominent in Southern, Creole, and Cajun dishes such as beans, greens, and gumbos. Commercial processors separate and package necks during whole-bird fabrication; some are cured and hot-smoked for retail.