Larger dogs benefit more from
larger turkey necks.
Not exact matches
Heat a little oil in a
large pot, then add the
turkey neck and a teaspoon of salt.
Remove the
turkey from the packaging and right onto a
large baking sheet (or if you're like me a very clean sink) and remove any extras like the pouch of gizzards and the
turkey neck if it's in there (bonus score if it is, place it in a
large stockpot, toss the gizzards).
Throughout the years, San Joaquin Valley of California had seen a
large influx of minorities who were accustomed to certain company profile meat products that were prevalent in the dishes of their home countries — such as pork feet, skin, ears, Golden Valley Industries www.goldenvalleyindustries.com snoots and tails; beef marrow bones;
turkey necks Headquarters: Stockton, Calif. and smoked
turkey parts — but were not readily availEmployees: 50 - 150 Specialty: Variety meats able in the mainstream American supermarket.
* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole organic, pastured
turkey (approximately 14 pounds),
neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped fresh sage * 1 small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5
large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste
Make friends with local butchers and try to get inexpensive cuts of meat that aren't often requested at a discount (
turkey necks, organ meats,
large knuckle bones, etc..
Chicken
necks and
turkey necks are considered okay also, but
large dogs tend to choke on the
turkey necks and little dogs on the chicken
necks, so I would be very careful offering those items unless you were close by.