Roasting turkey necks is a fantastic way to add rich, savory flavor to your stocks, soups, and gravies. They’re inexpensive, packed with flavor, and relatively easy to prepare. This guide will walk you through everything you need to know about roasting turkey necks, from prep to perfection.
**Why Roast Turkey Necks?**
Roasting turkey necks before using them in stocks or sauces deepens their flavor, creating a richer, more complex taste. The roasting process caramelizes the natural sugars in the meat and bones, adding depth and dimension to your culinary creations.
**What You’ll Need**
* Turkey necks
* Olive oil or cooking spray
* Salt and pepper
* Optional: Aromatics like onions, carrots, celery, garlic, and herbs (thyme, rosemary, bay leaf)
**Step-by-Step Roasting Instructions**
1. **Preheat Your Oven:** Set your oven to 400°F (200°C). This temperature allows for good browning without burning.
2. **Prepare the Turkey Necks:** Rinse the turkey necks under cold water and pat them dry with paper towels. This helps them brown better.
3. **Season Generously:** Place the turkey necks in a bowl and drizzle with olive oil or spray with cooking spray. Season generously with salt and pepper. Don’t be shy – they need a good amount of seasoning to develop their flavor.
4. **Add Aromatics (Optional):** If you’re using aromatics, roughly chop your onions, carrots, and celery. Place them in a roasting pan. You can also add garlic cloves and herbs at this stage.
5. **Arrange in Roasting Pan:** Place the seasoned turkey necks in a single layer in the roasting pan, either directly on the pan or on top of the aromatics.
6. **Roast:** Place the roasting pan in the preheated oven and roast for about 45-60 minutes. The turkey necks are done when they are deeply browned and the meat is starting to pull away from the bone. Turn the necks halfway through the roasting time to ensure even browning.
7. **Cool and Use:** Once the turkey necks are roasted, remove them from the oven and let them cool slightly. They are now ready to use in your favorite stock, soup, or gravy recipe.
**Tips for the Best Results**
* **Don’t overcrowd the pan:** Overcrowding prevents the turkey necks from browning properly. Use two pans if necessary.
* **Use a dark roasting pan:** A dark pan will help the turkey necks brown more efficiently.
* **Deglaze the pan (optional):** After removing the turkey necks, deglaze the roasting pan with a little wine or broth. Scrape up the browned bits from the bottom of the pan – these are packed with flavor.
* **Save the drippings:** The drippings from the roasting pan can be added to your stock or gravy for even more flavor.
**How to Use Roasted Turkey Necks**
* **Turkey Stock:** The most common use for roasted turkey necks is to make turkey stock. Combine the roasted necks with water, aromatics, and herbs, and simmer for several hours.
* **Soups:** Add roasted turkey necks to your favorite soup recipes for a richer, more flavorful broth.
* **Gravy:** Use the roasted turkey necks to make a delicious gravy for your Thanksgiving or holiday meal.
**FAQ**
* **Can I roast frozen turkey necks?** While it’s best to thaw them first for even cooking, you can roast frozen turkey necks. Just add about 20-30 minutes to the roasting time.
* **How do I store roasted turkey necks?** Store roasted turkey necks in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
* **Can I use other types of poultry necks?** Yes, this method works well for chicken necks or duck necks as well.
* **What if I don’t have aromatics?** While aromatics enhance the flavor, you can still roast turkey necks without them. Just make sure to season them well with salt and pepper.
* **How can I tell if the turkey necks are done?** The turkey necks are done when they are deeply browned and the meat is starting to pull away from the bone. The internal temperature should reach 165°F (74°C).
Roasting turkey necks is a simple and rewarding way to elevate your cooking. With just a few ingredients and a little bit of time, you can create a flavorful base for countless dishes. So, next time you’re looking to add some depth to your stocks, soups, or gravies, don’t overlook the humble turkey neck!