Take a deep breath. Seriously, breathe—you’ve got this. The neck is usually tucked into the large body cavity (the big empty space), while the giblets are often in a separate bag near the tail end.
Roll up your sleeve and get your hand in there. Yes, it’s cold. Yes, it’s weird. But you are a conqueror of raw poultry, not a victim of it. Feel around for a paper-wrapped bundle or a plastic bag—that’s your prize.
If you find a bag that’s plastic, do not cook the bird with it inside. Melted plastic is not a seasoning you want guests to try.
The Neck: A Hidden Star
The neck is usually long, bony, and easy to spot. It’s the one that makes you say, “Wait, this is part of the turkey?” Pull it out and set it aside—it’s gold for stock.
Don’t toss the neck in the trash just yet. That bone, with its little bits of meat, can turn your gravy from “meh” to “Martha Stewart would approve.” Put it in a pot with some onion skins and carrots, and you’ve got a mini stock factory.
