Using the giblets (neck and other offal) for stock and soup bases was pretty common. At least if doing it “properly”/chefy. I’m from Scotland and it was more common in the 80’s/90’s. Back then my mum always used boiling fowl for soup and I remember it being much tastier than today’s. Only really see/buy giblets at Christmas for the gravy.
Turkey isn’t especially common here except at christmas, and I personally dislike it
When buying a whole bird be it turkey or otherwise I’d expect to get the ‘giblets’, or offal, which includes the neck. This would be used to make a stock
I love turkey neck, but I learned about eating it in US during school. Visited friend’s house for Thanksgiving and someone asked if anyone wanted to split the neck. It was really good.
Eating turkey is not really very common in Sweden. Though there are a few well-known turkey farms, generally when it comes to eating big birds most Swedes go for goose rather than turkey. Which I guess makes sense, since the goose is a native species with many old traditional Swedish breeds, while the turkey is a relative newcomer.
Not turkey specifically, but we use poultry bones and giblets in soups a lot and oats and potatoes isn’t uncommon in Irish cooking either. Could be from Ireland or maybe Scotland? They eat similarly to us
rural farmers kitchen does weord stuff, but chicken necks aren’t on my list. And we have a history of eating raw pig brain with egg yolk. so yeah, kinda weird too.
Oats are historically more expensive than barley. Barley and potatoes are poor people’s food. And when oats got cheap they were animal feed. humans eating oats is rather modern in my area. and only ever the flakes were eaten.
BUT: a whole lefover carcass on the other hand… (bones, head, …) that was put into a pot with greens for stock. But never just the necks. They are way too tiny to make soup.
also: I think my moms generation was the first to ever eat a turkey. Grandma didn’t even know what that was.
We don’t have a tradition of eating turkey here in Russia. Goose neck and all the giblets is a traditional base for a soup, though, now sadly almost forgotten.
In Poland we sometimes make dumplings filled with boiled and grounded turkey neck meat. I’m not a great fan of those but it seems to be somewhat traditional recipe. My mother and grandmother used to make it.
I have no idea, but vote for Germany and France, as my German shepherd (rest is peace, love of my life) and my French shepherd gobble (pun intended) those every Christmas I do the turkey.
Maltese people do, they are called “Ghenuq tat-tigieg” (Neck of Chickens) There is no english transliteration I can provide for Ghenuq, English doesnt have the Maltese ‘q’. Maybe like saying ‘a’ but at the back of your throat.
Tipical Hungarian meat soup can use necks (and basically any cheap bony parts of animals). You also need many vegetables, as it is basically a stock with more vegetables. However we would never add oats, that’s rather strange.
We also make dish called “Ludaskása” goose porridge from leftover goose parts (or duck parts) that includes neck. But that has rice in it.
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Eat Turkey? I guess.. Greece would like a bite-
(i had to)
Any bird-neck soup is a standard I’d think anywhere. You should concentrate on the combination with oats and potatoes, that is not so common…
Turkey is a bird from the Americas so not that old in European kitchens. The dishes there are have probably been inspired by dishes for goose or duck.
I don’t know of any Danish dishes with turkey which aren’t just modern ones.
We use it for the same stock as any other poultry. Meat with bones, root vegetables, noodles and you have the ultimate flu remedy.
I don’t know about turkey neck, but turkey is pretty common to eat at new year’s eve in Norway.
British people often use the turkey neck for gravy at Christmas, but I’m not sure people actually eat the neck itself.
Using the giblets (neck and other offal) for stock and soup bases was pretty common. At least if doing it “properly”/chefy. I’m from Scotland and it was more common in the 80’s/90’s. Back then my mum always used boiling fowl for soup and I remember it being much tastier than today’s. Only really see/buy giblets at Christmas for the gravy.
Is there turkeys in Europe? Well Turkey is but it no chiken.
Turkey isn’t especially common here except at christmas, and I personally dislike it
When buying a whole bird be it turkey or otherwise I’d expect to get the ‘giblets’, or offal, which includes the neck. This would be used to make a stock
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A pike is not a fish. As we say in Finland. Turkey is not a bird.
You’re not allowed to say turkey anymore. For you it’s Türkiye please!
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I love turkey neck, but I learned about eating it in US during school. Visited friend’s house for Thanksgiving and someone asked if anyone wanted to split the neck. It was really good.
I’ve never seen anyone in France eat it.
Eating turkey is not really very common in Sweden. Though there are a few well-known turkey farms, generally when it comes to eating big birds most Swedes go for goose rather than turkey. Which I guess makes sense, since the goose is a native species with many old traditional Swedish breeds, while the turkey is a relative newcomer.
We eat turkey neck in Romania, usually in soups. Chicken neck as well.
Not turkey specifically, but we use poultry bones and giblets in soups a lot and oats and potatoes isn’t uncommon in Irish cooking either. Could be from Ireland or maybe Scotland? They eat similarly to us
rural farmers kitchen does weord stuff, but chicken necks aren’t on my list. And we have a history of eating raw pig brain with egg yolk. so yeah, kinda weird too.
Oats are historically more expensive than barley. Barley and potatoes are poor people’s food. And when oats got cheap they were animal feed. humans eating oats is rather modern in my area. and only ever the flakes were eaten.
BUT: a whole lefover carcass on the other hand… (bones, head, …) that was put into a pot with greens for stock. But never just the necks. They are way too tiny to make soup.
also: I think my moms generation was the first to ever eat a turkey. Grandma didn’t even know what that was.
We don’t have a tradition of eating turkey here in Russia. Goose neck and all the giblets is a traditional base for a soup, though, now sadly almost forgotten.
In Poland we sometimes make dumplings filled with boiled and grounded turkey neck meat. I’m not a great fan of those but it seems to be somewhat traditional recipe. My mother and grandmother used to make it.
I have no idea, but vote for Germany and France, as my German shepherd (rest is peace, love of my life) and my French shepherd gobble (pun intended) those every Christmas I do the turkey.
Over here turkey is consumed more in breast, fillet and ham form I think.
Maltese people do, they are called “Ghenuq tat-tigieg” (Neck of Chickens) There is no english transliteration I can provide for Ghenuq, English doesnt have the Maltese ‘q’. Maybe like saying ‘a’ but at the back of your throat.
Tipical Hungarian meat soup can use necks (and basically any cheap bony parts of animals). You also need many vegetables, as it is basically a stock with more vegetables. However we would never add oats, that’s rather strange.
We also make dish called “Ludaskása” goose porridge from leftover goose parts (or duck parts) that includes neck. But that has rice in it.