Yes, turkey neck is edible and commonly eaten in many cuisines. It is mostly dark meat with bone and connective tissue, so it’s best cooked low and slow (braised, stewed, roasted, or simmered) until the meat becomes tender and falls off the bone.

Safety and nutrition

Turkey neck is safe to eat as long as it is cooked thoroughly to a safe poultry temperature (at least 74∘74^\circ 74∘C / 165°F). It has a similar nutrition profile to other dark turkey meat, providing good protein, B vitamins, and minerals, but with somewhat higher fat than white meat. As with any bony cut, eat carefully and watch for small bones when picking off the meat.

How people usually eat it

Common uses include:

• Braised or smothered turkey necks served over rice, potatoes, or greens.

• Simmered in water with vegetables to make a rich stock or broth for soups, gravy, or stuffing, then the cooked meat is picked off the bones and added back to dishes.

If you have the neck from a whole bird, you can roast or braise it along with aromatics, then either snack on the meat or use it to enrich soups and gravies.