Don’t toss it! This is where the magic happens. The neck is packed with collagen and that deep, savory flavor called umami. Toss it in a pot with some onions, carrots, and celery, and you’ve got the best homemade stock of your life. Or, if you’re roasting the turkey, tuck the neck under the bird for extra moisture and a richer pan drippings gravy. It’s like giving your turkey a flavor boost from the inside out.
Heck, some folks even roast the neck separately and eat it like a drumstick. Yes, it’s weirdly delicious—think of it as the turkey’s version of a rib. You don’t have to be that adventurous, but at least save it for stock. Waste not, want not, right?
