Meat, Poultry, Stock Base | Paleo Keto Carnivore

Turkey Neck

Meleagris gallopavo (part of) Allergen-Free
Turkey Neck

Sourcing & Taxonomy

  • Family N/A (Animal)
  • Primary Cuisine Western, Southern US
  • Seasonality Autumn, Winter (especially holiday season)
  • Source Turkey

The Forktionary Angle

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Definition

The bony neck portion of a turkey, rich in connective tissue and marrow, primarily used for making stocks, broths, and gravies.

Sensory Profile

TasteUmami, Meaty, Savory, Rich
TextureBony, Cartilaginous, Gelatinous (cooked)
AromaEarthy, Gamey, Rich poultry
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 neck (150g)
Calories150 kcal
Total Fat8 g
Saturated Fat2.5 g
Trans Fat0 g
Cholesterol80 mg
Protein18 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium20 mg
Iron1.5 mg
Potassium200 mg

Chef’s Secret

Roast turkey necks before simmering for stock to develop a deeper, richer, and more complex flavor, adding roasted vegetables like onions and carrots.

Substitutions

Best Match

Turkey Carcass/Bones

1:1

Provides a similar rich, savory base for stock and gravy with plenty of collagen.

Chicken Necks/Backs

1:1

Similar structure and flavor profile, slightly milder, good for poultry stock.

Beef Marrow Bones

1:1

For a deeper, richer, beefier stock, though flavor profile is different.

Vegetable Scraps + Mushroom

N/A

For a vegetarian stock, won't provide gelatin or meat flavor but good umami base.

Buying Guide

Look for fresh, plump necks with no discoloration. Often sold frozen or with giblets.

Flavor Pairings

Stocks Gravies Soups (e.g. gumbo) Braised dishes.