Turkey Back

Turkey Back: Nutrition, History and Cooking Guide

The turkey back — the backbone and surrounding meat of the bird — is primarily known as the basis for the finest turkey stock and gravy rather than as a standalone eating cut. When a turkey is broken down by a butcher into individual portions, the back (backbone, spine, and attached meat) is often sold separately at very low cost as a stock piece. In households where a whole turkey is carved, the carcass — including the back — should always be used for stock rather than discarded. The back meat, though there is relatively little of it, is flavourful dark meat with a high collagen and gelatin content from the connective tissues of the spine area. In American Southern cooking, turkey backs are sometimes braised as a primary ingredient alongside vegetables and served with their rich cooking liquid, and smoked turkey backs are used to season and enrich braised greens, beans, and stews.

Nutritional Value of Turkey Back

Turkey back provides 206 kcal and 16.9 g of protein per 100 g, with 15.4 g of fat — fattier than most turkey cuts, reflecting the higher fat content of the back and neck meat and the marrow fat from the spine. It provides protein, iron, zinc, B12, and niacin. The collagen content is high, which contributes to the gelatinous richness of stock made from this cut.

Health Considerations

Turkey back is most valuable as a stock-making ingredient. The fat that renders into the cooking liquid can be skimmed off to reduce caloric content of finished stocks and sauces. As a direct eating cut, the back produces modest eating meat at a higher fat content than prime turkey portions. Its greatest nutritional contribution comes from the mineral-rich stock it produces.

How to Use Turkey Back

For stock: place the turkey back in a large pot with cold water, onion, celery, carrot, peppercorns, bay, and thyme. Bring slowly to a simmer and cook at a gentle, barely-bubbling simmer for two and a half to three hours. Strain and cool — the fat will rise and can be removed when chilled. The resulting stock is the foundation for exceptional gravy, soup, and risotto. For Southern-style braised turkey back: season and brown in a hot pan, then braise in seasoned stock for two hours at 160°C until the meat pulls from the bone.