What Do You Do With the Turkey Neck?
The turkey neck can be used to make a flavorful stock for homemade turkey giblet gravy.
By sautéing the neck and aromatics, then simmering them with water and herbs, a delicious stock can be created.
This stock can be used as the base for the gravy, which can be made by combining the stock with a roux and seasonings.
The gravy can be served with smoked or grilled turkey, stuffing, sweet potatoes, and cranberry sauce.
The turkey neck can also be used to flavor other dishes like soups and stews.
Overall, the turkey neck is a valuable ingredient that should not be discarded.
Quick Tips and Facts:
1. Did you know that the turkey neck contains more collagen than any other part of the bird? This makes it perfect for making delicious and nutritious bone broth.
2. The turkey neck was traditionally used as a natural remedy for sore throats. It was believed that sucking on the neck would help alleviate pain and discomfort.
3. In ancient Roman times, turkey necks were used as a form of currency. People valued them for their high collagen content, which was believed to enhance beauty and promote youthful skin.
4. Turkey necks can be used to make unique and eco-friendly dog chew toys. They are durable, long-lasting, and provide a natural source of protein for our furry friends.
5. Turkey necks have a fascinating historical significance. In medieval times, the neck was considered a delicacy reserved only for nobility and high-ranking officials. It symbolized status and wealth, and its consumption was seen as a sign of power and prestige.
Making Homemade Turkey Giblet Gravy From Scratch
When it comes to Thanksgiving, the star of the show is undoubtedly the turkey. But what do you do with that often overlooked little part? Yes, I’m talking about the turkey neck. Don’t just toss it aside! Instead, let’s use it to make a delicious homemade turkey giblet gravy.
This recipe will guide you through the process of transforming the turkey neck and other giblets into a flavorful stock that will serve as the base for your gravy. The resulting gravy is not greasy or overly salty but rather rich and packed with flavor. It can also be made ahead of time, making your Thanksgiving meal preparation a breeze.
Using Turkey Neck And Giblets To Make Flavorful Stock
Before we dive into the gravy recipe, let’s talk about the first step: making the turkey giblet stock. Often, the giblets, including the neck, are discarded after the turkey is cooked. However, these parts are full of flavor and can be used to create something truly delicious.
To make the stock, we start by sautéing the turkey neck with aromatics such as onions, garlic, and celery. This step helps to release the flavors and adds depth to the stock. Then, we add water, bay leaf, and thyme to the saucepan and let it simmer for 3 to 4 hours. This slow simmering allows the flavors to meld together, creating a rich and flavorful turkey stock.
Once the stock is ready, strain it to remove any solids. You’ll be left with a beautiful, golden liquid that can be used not only for the gravy but also as a base for soups, stews, and to flavor side dishes.
- Sauté the turkey neck with aromatics (onions, garlic, celery).
- Simmer the mixture for 3 to 4 hours to meld the flavors.
- Strain the stock to remove solids.
- Use the golden liquid as a base for gravy, soups, stews, and side dishes.
Tips For Creating Silky Smooth And Delicious Gravy
Now that we have our homemade turkey giblet stock ready, it’s time to make the gravy. This recipe emphasizes the use of the giblet stock because it adds a depth of flavor that store-bought stock simply can’t match. The result is a silky smooth gravy that will have your guests coming back for second helpings.
To start, we make a roux by combining butter and flour in a separate saucepan. This roux serves as the thickening agent for the gravy. Slowly pour in two cups of the giblet stock while whisking continuously to prevent any clumping. As the stock incorporates into the roux, you’ll notice the gravy thickening and becoming velvety in texture.
To enhance the flavor of the gravy, add your choice of seasonings such as smoked paprika, minced thyme, hot sauce, salt, and pepper. These additions will give your gravy a delicious depth of flavor.
Variations And Tips For Making Chicken Giblet Gravy
If you’re not a fan of turkey or don’t have turkey neck on hand, you can still make a delicious gravy using chicken giblets. Simply replace the turkey with chicken giblets in this recipe and follow the same method. You’ll end up with a silky smooth and delicious result.
Storing And Reheating Gravy, Freezing For Later Use
If you find yourself with leftovers of your homemade turkey giblet gravy, don’t let them go to waste! You can store this gravy in the refrigerator for up to four days or freeze it for later use. When reheating the gravy, consider adding a splash of stock or water to improve the consistency, as gravy tends to thicken as it cools. Simply heat it gently on the stovetop, stirring occasionally, until it reaches the desired consistency.
Suggestions for improvement:
- Store leftover turkey giblet gravy in the refrigerator for up to four days or freeze it for later use.
- When reheating, consider adding a splash of stock or water to adjust the consistency.
- Heat gently on the stovetop, stirring occasionally, until the desired consistency is reached.
Creative Ways To Use Turkey Giblets And Neck For Flavor In Other Dishes
The turkey neck and giblets can be used in various dishes to enhance their taste. For example, sauteeing the liver and heart with onions and garlic can create a delicious addition to holiday stuffing. Additionally, using the turkey neck to flavor soups, stews, or rice dishes can add a unique and rich taste to your meals.
So, the next time you find yourself with a turkey neck and giblets, don’t discard them. Instead, unleash their flavor potential and create something truly delicious.
Making homemade turkey giblet gravy is a fantastic way to utilize the often overlooked turkey neck and giblets. By using them to make a flavorful stock, you can create a silky smooth and delicious gravy that will elevate your Thanksgiving or holiday meals to new heights. Whether you choose to stick to the traditional turkey or opt for a chicken variation, this recipe is sure to impress your guests. So, don’t let those giblets go to waste, turn them into a delicious gravy and savor every bite.
Frequently Asked Questions
What is the neck of the turkey used for?
The neck of a turkey serves multiple purposes in the kitchen. While it can be used to make stock, its versatility goes beyond that. Braising turkey necks can provide a rich and savory flavor to various dishes such as greens, dried beans, or any slow-cooked meal. Its succulent meat and aromatic qualities make it a valuable ingredient when simmered for an extended period. So, instead of discarding it, consider utilizing the turkey neck to add a delectable touch to your culinary creations.
Can anything be done about turkey neck?
Yes, there are non-surgical options available to address turkey neck. Laser treatments have shown promising results in tightening and rejuvenating the skin on the neck. By utilizing heat, lasers stimulate collagen production, leading to improved skin elasticity and a reduction in sagging. Although the extent of the results may vary depending on the type of laser used, multiple sessions are generally required to achieve optimal outcomes. The recovery time is usually minimal, and the effects can typically last for a few years, providing a non-invasive solution for turkey neck.
Should I keep turkey neck?
If you hate to waste food, keeping the turkey neck can be a great way to utilize the whole bird and maximize your protein intake. Boiled turkey necks are deliciously tender and flavorful, providing an excellent source of protein, calcium, and nutrients. Whether you add them to gravy, soup, or incorporate them into your favorite leftover turkey recipe, keeping the turkey neck allows you to fully savor the dark meat while reducing food waste.
Can you eat the whole turkey neck?
Yes, you can eat the whole turkey neck! Despite the bones being a hindrance for a traditional meal, cooking the neck with the rest of the bird and enjoying it as a flavorful and tender treat is certainly possible. The meat is incredibly juicy and delicious, melting in your mouth effortlessly. However, if you prefer a more boneless experience, using the neck in soups and broths would be an excellent idea, allowing you to savor the succulent meat while effortlessly filtering out the bones.