how to boil turkey necks on the stove

3 min read 26-01-2025

Turkey necks are a surprisingly affordable and flavorful ingredient perfect for making rich and delicious stock. Boiling them on the stovetop is a simple process, yielding a broth ideal for soups, stews, gravies, or even just sipping on its own. This guide will walk you through the steps, ensuring you achieve perfectly boiled turkey necks every time.

What You'll Need:

Turkey Necks: The quantity depends on the amount of stock you want to make. A good starting point is 2-3 necks for a decent amount of broth.
Large Stockpot: Choose a pot large enough to comfortably hold the necks and plenty of water.
Water: Enough to completely submerge the turkey necks.
Optional Aromatics: These will enhance the flavor of your stock. Consider adding:
- Onions: 1-2 roughly chopped onions
- Carrots: 1-2 roughly chopped carrots
- Celery: 1-2 stalks of celery, roughly chopped (mirepoix)
- Garlic: 2-4 cloves, smashed or roughly chopped
- Bay Leaves: 1-2 bay leaves
- Black Peppercorns: A teaspoon or two
- Other Herbs: Parsley stems, thyme sprigs, etc.

Step-by-Step Guide: How to Boil Turkey Necks

Step 1: Prepare the Turkey Necks

Rinse the turkey necks under cold water to remove any loose debris. You don't need to trim them excessively.

Step 2: Combine Ingredients in Stockpot

Place the turkey necks in your large stockpot. Add your chosen aromatics (onions, carrots, celery, garlic, etc.). If using, add your bay leaves and peppercorns here as well.

Step 3: Add Water

Pour enough cold water into the pot to completely submerge the turkey necks by at least 2 inches.

Step 4: Bring to a Boil

Place the stockpot over high heat. Bring the water to a rolling boil. Once boiling, reduce the heat to a gentle simmer.

Step 5: Simmer

Reduce the heat to low and maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during the initial boiling stage. This will result in a clearer stock.

Step 6: Simmer Time

Simmer the turkey necks for at least 2-3 hours, or even longer for a richer, more flavorful stock (up to 4-6 hours). The longer it simmers, the more collagen will break down, resulting in a thicker, more gelatinous stock when cooled.

Step 7: Strain the Stock

Once the simmering time is complete, carefully remove the pot from the heat. Allow the stock to cool slightly before straining. Use a fine-mesh sieve or cheesecloth lined colander to separate the stock from the solids.

Step 8: Cool and Store

Allow the strained stock to cool completely before storing. You can store it in airtight containers in the refrigerator for up to 4 days, or freeze it for longer storage (up to 3 months).

Tips for the Best Results:

Don't Salt Too Early: Adding salt too early can toughen the meat. Season your stock to taste after straining.
Roast for Deeper Flavor (Optional): Roasting the turkey necks before boiling will add a deeper, more caramelized flavor to your stock. Simply roast them at 400°F (200°C) for about 30 minutes before adding them to the pot.
Use Quality Ingredients: Using fresh, high-quality ingredients will make a noticeable difference in the flavor of your stock.

Frequently Asked Questions

How long does it take to boil turkey necks until tender?

The simmering time depends on the desired tenderness. For easily shreddable meat, aim for at least 2-3 hours. For a richer stock, simmer for longer.

Can I use frozen turkey necks?

Yes, you can use frozen turkey necks. Just make sure to add them to the pot while the water is still cold to prevent thermal shock. You may need to increase the simmering time slightly.

What can I do with turkey neck stock?

Turkey neck stock is incredibly versatile. Use it as a base for soups, stews, gravies, sauces, or even drink it on its own! It's also great for adding richness to rice dishes.

By following these steps, you'll be able to create a delicious and flavorful turkey neck stock perfect for enhancing your culinary creations. Enjoy!