Save the neck for me Clark

[Maximumoverpuke]

I have a turkey brining to be smoked tomorrow. I threw the neck (no skin) in the brine because I didn't know what else to do with it. If I put it in the smoker tomorrow for an hour or so will it be edible?

 

[tallbm]

I have a turkey brining to be smoked tomorrow. I threw the neck (no skin) in the brine because I didn't know what else to do with it. If I put it in the smoker tomorrow for an hour or so will it be edible?

Hi there and welcome!

The neck will be edible if it hits 165F IT (hard to gauge with a neck. I put my necks in a foil pan that I place under my turkey that catches the juices and drippings. The neck does fine the entire 3hr+ smoke and is a wonderful little snacking piece. It is my father's favorite piece so I don't often get to snack on it while prepping and cooking but he loves them so much that I save him the neck and the innards/gizzards which I also throw in the same pan.

The skin will very likely be leather unless you smoked at 325F or higher. For the skin I would say apply smoke and then throw them on a grill or in a skillet and cook until crispy.

One year at the TX state fair, where they fry EVERYTHING, one of the vendors was selling crispy fried chicken skin... it was like chicken bacon heaven hahahaha. I think that grilling or throwing in a skillet would get you crispy edible skin with great smoke flavor.

Let us know how this all turns out!

 

[chef jimmyj]

If I don't snack on the neck, I save it for Greens or Beans. Gives good flavor...JJ

 

[SmokinAl]

I always put the neck in the pan with the veggies under the chicken or turkey.
Then while the turkey is resting & we are boiling down the pan juices, I chew on the neck.
I think it may be the most tender part of a bird! After I chew off all the meat it goes in the pan for the gravy too.
Al

 

[tallbm]

With my father laying claim to all turkey necks I have been settling with the gizzard. I leave him the liver and other more mushy parts. I also like the heart :)