On Wed, 28 Apr 2010 15:57:01 -0700, gtr > wrote:

>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...

Why not... picking neck meat isn't any different from picking
crab/lobster meat. Most of the meat on turkey necks strips off in
pretty large shards, there is only a little fussiness with the smaller
bones at the part near where the head was. And when hot the meat is
much easier to remove then if cold. Now picking chicken necks is a
lot more work, I've done it on occasion but not really worth it...
when I roast a chicken the neck becomes crow feed as does all the
giblets, the back, and other bits I eviserate out of poultry before
cooking.