[Sca-cooks] smoked turkey necks?

[Olwen the Odd]

>Olwen replied to me with:
>>Stefan, you certainly can use smoked necks to flavor other "stuff",
>>like in
>>bean soup, or you can simmer them for a good while and use the stock for
>>marinades or soup.  If you simmer them long enough the meat will 
>>eventually
>>fall off the bones.
>But if the meat is falling off the bones, are the bones still a connected 
>assembly? Or are there now a bunch of rather small bones and gristle 
>intermixed with the turkey meat?

Actually, there is no gristle and the bones are each seperate fairly largish 
bones.

>>Then you can use the meat either in a soup/stew or
>>make
>>a pot pie or you can make either turkey salad or turkey BBQ.
>These sound good.
>>I use a lot of fresh turkey necks that I cook for a couple of hours in a
>>covered pyrex dish with garlic and sherry.
>This sounds pretty good, too. Except for the vision of trying to dig out a 
>bunch of bones as I eat it. Actually I think the gristle is more of a 
>problem than the bones. Bones are easier to find and seperate before they 
>get into your mouth. I might have to try the sherry and the garlic with 
>just some shredded turkey meat.

That would work too, I suppose.  Turkey necks are one of the finger foods 
IMO.  Guess that is why Alainne considers them comfort food.
>
>Stefan

Olwen

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