The turkey neck and gizzard are low on meat but full of flavor.
Broth created by cooking the neck and gizzards from whole roasting turkeys is great for soups and gravy. The cooked meat on the neck and the thoroughly cooked gizzards are also edible, although they are an acquired taste for most Western palates. Preparation is simple and easy and will fill the kitchen and house with festive smells that will prime your taste buds for a great meal. Add this to my Recipe Box.
Instructions
1. Prepare vegetables. Wash and quarter celery stalks and carrots. Peel and quarter onion. Your goal is to have pieces small enough to put into the saucepan.
2. Remove neck and gizzard from turkey. The organ meat and neck are stored in a bag in the turkey cavity. Unhook the legs and remove the bag. A heart and liver will also be included. These can be added to the broth, prepared separately or discarded.
3. Place turkey neck and gizzard in saucepan. Add water to cover and vegetables. Salt lightly.
4. Set saucepan on stove burner on high heat until water boils. Turn burner to low heat and simmer for 45 minutes to an hour. Check broth regularly to ensure simmer continues; add water sparingly if it reduces below the neck. When finished, turkey meat will pull easily from the neck with a fork and gizzard will be pale.
5. Use a strainer to separate broth into a separate pan. Discard vegetables and set turkey neck, gizzard and other organs aside for additional preparation as desired.
Tags: neck gizzard, turkey neck, turkey neck gizzard, meat neck