Turkey neck

Turkey neck is a flavorful and textural part of the bird, ideal for broths, stews, and braises. It is the segment that connects the head to the body of the turkey, characterized by containing bones, skin, and lean meat that imparts an intense flavor to dishes.

Its origin is the same as that of the turkey, a bird native to North America, valued in many cultures for its lean meat and versatility in the kitchen. Turkey neck is a traditional ingredient in home and regional recipes, especially in preparations where the goal is to enrich the stock or broth with a deep and natural flavor.

Regarding its properties, turkey neck is rich in protein and collagen, which helps add body and texture to liquid preparations. Furthermore, as it contains bones and connective tissue, it is ideal for extracting natural gelatin, excellent for concentrated and nutritious broths.

In different Latin American countries, turkey neck may also be known as:

• Cuello de guajolote (Mexico)
• Cuello de pavo real (although less common, it may be referred to as such in some regions)
• Cuello del pavito or simply cuello de ave in general terms

This ingredient is an excellent option for those who wish to make the most of all parts of the turkey and enrich their recipes with a homemade, deep, and authentic flavor.