On 2010-04-28 14:42:18 -0700, brooklyn1 said:

> I'd suggest heating to an internal temperature of 160ºF; place in a
> roasting pan, tent loosely with foil, and place into a 325ºF oven,
> like 30 minutes should do it... this to kill any bacteria... then eat
> immediately or if you want to eat them cold just refrigerate and eat
> within like 48 hours. One should always reheat these kinds of
> so-called fully cooked provisions (you've no way to know how well
> these foods were kept refrigerated before you brought them home).
> I enjoy turkey necks, but I glom the roasted neck from a holiday
> turkey as cooks treat. If one had the patience to pick the meat off
> all those necks they'd make an excelent addition to soups and rice
> dishes.

I may give this a try, but from the soup references upstream, I'm
beginning to have my doubts of it's use as an accompaniment for
afternoon beer...
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll