You’ll find it tucked inside the bird’s cavity, or sometimes it’s just chilling in a little bag with the giblets. Think of it as the turkey’s own built-in meaty handle—kind of like a chicken wing’s bigger, weirder cousin. It’s long, skinny, and covered in loose skin, which is exactly why some folks get spooked. But here’s the cool part: that neck is full of flavor and perfect for making stock or gravy. It’s like the unsung hero of the Thanksgiving table!
Why bother removing it? Well, unless you’re planning a turkey neck roast (which, no judgment), you’ll want it out before cooking. Plus, it’s oddly satisfying—like popping bubble wrap, but edible.
