The neck of a turkey is commonly referred to as the “turkey neck.” This part of the turkey is often used in cooking to make stocks, soups, and broths due to its rich flavor. The turkey neck contains a good amount of connective tissue, which breaks down during cooking to create a gelatinous texture that enhances the richness of the dish.
In addition to its culinary uses, the term “turkey neck” is also used colloquially to describe a sagging or loose skin condition under the chin in humans, which resembles the appearance of a turkey’s neck.