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Old 11-04-2011, 09:43 PM   #1
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How to cook turkey neck

My husband bought a package for me bc I always steal them off the turkey. Any tips on how to roast it?

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Old 11-04-2011, 10:01 PM   #2
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I always simmer them in water to make stock for the gravy. However, if you want to roast them, just put them on a sheet pan and roast them at 350 F.
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Old 11-04-2011, 10:32 PM   #3
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My favorite part of the turkey!!

I roast mine with high heat to get them nice and brown.....(400 degrees) and then deglaze the pan with some broth and boil them to release all the meat from the bone.

The broth is wonderful for turkey gravy, and you can use the meat in the gravy if you wish. At my house, the meat never makes it to the gravy.
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Old 11-05-2011, 01:02 AM   #4
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since roasting has been covered, i'd otherwise suggest broiling or grilling. there's not much meat so it's kinda tough to consider them mealwise as a going concern, but you can nibble what you might, then use what's left for stock or gravy.
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Old 11-05-2011, 02:58 AM   #5
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Feast your eyes on this beauty, I will post some recipes from my new book 1001 ways with a Parsons NoseClick image for larger version

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Old 11-05-2011, 07:15 AM   #6
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I cannot even imagine using a turkey neck as a main meal. Roasting? Way to tough, way too much work for so little meat. I stew it to make a stock. By then the meat is tender, and that's the cook's treat.
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Old 11-05-2011, 08:42 AM   #7
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Here's the way I made it:

Turkey Neck Stew - Discuss Cooking - Cooking Forums
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Old 11-05-2011, 10:06 AM   #8
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Bolas: are those turkey tushies???? Omg!

If so, where did u find them??

PS. Don't use that left picture in your cookbook! Can see reflection.
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Old 11-07-2011, 01:27 AM   #9
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Quote:
Originally Posted by Siegal View Post
Bolas: are those turkey tushies???? Omg!

If so, where did u find them??
The opposite end to the head. I get them free when I buy necks and livers from Cuckoo Mill Turkeys Pembroke South West Wales.
Grandma Blodwyn who retired a few years ago from the sharp end of the buss agrees with us that the neck, liver and parsons are the tastiest bits of the bird.
Tushies smoked low and slow on the bbq then glazed with buffalo sauce are exquisite.
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Old 11-07-2011, 06:28 AM   #10
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simmer in water with garlic clove, celery, onion, carrot, salt and pepper.

they make the best broth. I used to buy from a poultry store 5 lbs of chix necks and make broth. It was the best. Miss it as the store no longer cuts up chicken, they buy them already cut. Bummer! They are good picking food. The meat is very tasty
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