Removing the neck and giblets from a turkey is an important step in preparing the bird for cooking. The neck is the long, thin part of the turkey that connects the head to the body. The giblets are the internal organs of the turkey, including the heart, liver, and gizzard. Removing these parts will help to ensure that the turkey cooks evenly and that there are no unwanted flavors or textures in the meat.
To remove the neck and giblets, first locate the small cavity in the turkey’s abdomen. This cavity is usually located near the tail. Reach into the cavity and gently pull out the neck. The giblets will be attached to the neck, so they will come out with it. Once the neck and giblets have been removed, rinse them off with cold water and pat them dry.