Fresh Turkey Neck Pieces

Avg. 2.33 lbs

$6.48 each($2.78 / lb)

In Meat Market with the Fresh Turkey Parts

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

When you’re ready to take your stock or broth to the next level, look no further than our flavorful turkey necks. Honeysuckle White turkeys are raised by independent family farmers with no growth-promoting antibiotics, added hormones or steroids. When you enjoy Honeysuckle White, you’re a part of how good feeds good.

Highlights

Nutrition Facts
Varied servings per container
Serving Size
4.00 Ounce
- Amount Per Serving
  Calories
  150
- % Daily Value^*
- Cholesterol
  90mg
  29%
- Sodium
  105mg
  4%
- Vitamin A
  0%
- Calcium
  4%
- Vitamin C
  0%
- Iron
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Turkey Necks containing up to 6% absorbed water.
Allergens and safety warnings
Keep refrigerated or frozen.

Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. For food safety cook to 165°F.
Bake: Preheat oven to 350°F. Place neck pieces in baking dish and bake for 60 lb 75 minutes, turning once, until a meat thermometer, not touching bone when inserted, registers at least 165°F in the deepest part of the neck pieces.

Grill: Preheat grill between medium and high heat, where grill grates are about 500°F to 700°F. Place neck pieces on grill so ether do not touch. Close grill cover and grill for 60 to 75 minutes, turning every 10 to 15 minutes, until a meat thermometer, not touching bone when inserted, registers at least 165°F in deepest part of the neck pieces.