Do turkey necks have collagen? Unlocking their nutritional benefits

October 31, 2025 •

4 min read

According to poultry product manufacturers and nutrition experts, turkey necks are a rich and often-overlooked source of collagen. This humble cut, typically used for stocks and broths, offers significant nutritional benefits that can support everything from joint health to skin elasticity.

Quick Summary

Turkey necks contain a powerful mix of Type I, II, and III collagen, alongside key minerals and amino acids. Slow-simmering them into a rich bone broth is the most effective way to extract these nutrients for improved joint support, skin vitality, and gut health.

Key Points

Rich Collagen Source: Turkey necks are full of connective tissue, making them a dense source of natural collagen and gelatin when cooked.
Diverse Collagen Profile: Unlike some sources, turkey necks offer a mix of Type I, II, and III collagen, supporting skin, joint, and connective tissue health simultaneously.
Optimal Extraction: The best way to get the collagen from turkey necks is to simmer them low and slow for a long time, creating a rich, gelatinous bone broth.
Nutrient-Dense Broth: In addition to collagen, the broth is packed with essential minerals like zinc, selenium, phosphorus, and magnesium, plus vital amino acids.
Comprehensive Benefits: Regular consumption of turkey neck broth supports joint lubrication, enhances skin elasticity, aids in gut health, and boosts immune function.
Budget-Friendly: Turkey necks are often inexpensive, providing a low-cost way to make highly nutritious broth at home and follow a nose-to-tail philosophy.

Turkey necks are an incredibly valuable and cost-effective source of essential nutrients, particularly the connective tissues that yield rich collagen. By slow-cooking them, whether for a savory bone broth or a tender, braised dish, you can access a powerhouse of nutrients that supports various bodily functions. This often-discarded part of the poultry offers a comprehensive nutritional profile far beyond just meat and fat, providing a balanced source of key vitamins and minerals. Understanding how to prepare turkey necks properly is key to unlocking their full potential.

The Power of Poultry Collagen

Collagen is the most abundant protein in the body, serving as the primary building block for skin, bones, tendons, and ligaments. As we age, our natural production of this vital protein declines, leading to common signs of aging like wrinkles, weakened bones, and joint pain. The good news is that consuming collagen-rich foods can help replenish these levels and support overall health.

What types of collagen are in turkey necks?

One of the unique advantages of turkey necks is that they contain a blend of different collagen types, providing more comprehensive support than a single source.

Type I Collagen: The most common type found in skin, tendons, and bones. It is crucial for maintaining skin elasticity and strength.
Type II Collagen: Predominantly found in cartilage, this type is essential for joint health, helping to cushion and lubricate your joints.
Type III Collagen: Often found alongside Type I in skin, organs, and blood vessels. It supports the structure of tissues and promotes firm, youthful-looking skin.

How to extract maximum collagen

To get the full dose of collagen and nutrients from turkey necks, the best method is making a slow-simmered bone broth. The prolonged, gentle heat breaks down the connective tissues and releases the gelatin, which is the cooked form of collagen, into the liquid.

Steps for a gelatinous broth:

Roast the necks: Brown the turkey necks in the oven first to add deep, rich flavor to your broth.
Cover with cold water: Place the roasted necks in a large stockpot and cover them with cold water. Starting with cold water helps maximize the extraction of collagen.
Add acid: A splash of apple cider vinegar helps to draw minerals and collagen from the bones more effectively. Don't worry, it won't make the broth taste sour.
Simmer gently: Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. Cook for at least 8-12 hours, or even up to 24 hours. The key is a slow, gentle heat, not a rough boil, to avoid a cloudy broth.
Cool and store: After straining, let the broth cool. The gelatinous texture that forms is a sign of successful collagen extraction.

Health Benefits of Turkey Neck Broth

Consuming a gelatinous bone broth made from turkey necks can offer a wide range of health benefits:

Joint Support: The combination of Type II collagen, glucosamine, and chondroitin derived from the cartilage can help lubricate and protect joints, reducing pain and stiffness.
Skin Vitality: The high content of Type I and III collagen supports the skin's structural integrity, which can lead to improved elasticity, hydration, and a reduction in the appearance of fine lines and wrinkles.
Gut Healing: The gelatin in bone broth helps repair and strengthen the gut lining, which can improve digestion and potentially heal leaky gut syndrome.
Immune Boosting: The rich amino acid and mineral profile supports the immune system, aiding the body's natural healing processes.
Mineral Rich: In addition to collagen, turkey necks and the resulting broth provide essential minerals like zinc, selenium, phosphorus, and magnesium.

Comparison: Turkey Neck vs. Chicken Neck

Both turkey and chicken necks are excellent sources of collagen and can be used for nutrient-dense broth. However, they have some key differences.


Feature	Turkey Neck	Chicken Neck
Collagen Types	Contains a versatile blend of Type I, II, and III collagen, beneficial for skin, joints, and connective tissues.	Primarily rich in Type II collagen, making it particularly effective for cartilage and joint support.
Nutrient Profile	Offers a more concentrated source of certain minerals like zinc and selenium due to the larger bone structure.	Also rich in protein and minerals, but may have slightly more flesh and fat on the bone, which contributes to omega-3 and -6 fatty acids.
Flavor	Tends to produce a richer, deeper, and more robust flavor in broth due to the size of the bones.	Yields a lighter-tasting broth, which can be a more neutral base for various recipes.
Availability	Less common and often found seasonally, but available at specialty butchers or with careful searching.	Widely available year-round at most grocery stores.

Broader Nutritional Context of Turkey Necks

Beyond their collagen and gelatin content, turkey necks are a valuable part of a balanced diet. The meat on the neck, while not a large portion, provides high-quality protein. When cooked into a broth, the minerals from the bones and cartilage infuse the liquid, creating a nutrient-dense and bioavailable source of essential micronutrients. This makes turkey neck broth an excellent supplement for overall wellness, from strengthening bones to supporting a healthy metabolism.

Conclusion

For those seeking a natural and potent source of collagen, the answer is a resounding yes: do turkey necks have collagen, and they are one of the best sources available. By utilizing this flavorful and cost-effective cut, particularly through the slow-simmering process of making bone broth, you can create a nutritional elixir rich in Type I, II, and III collagen, amino acids, and minerals. This simple, traditional preparation method allows you to transform an often-overlooked ingredient into a powerful tool for supporting joint health, revitalizing skin, and fortifying your immune system. It’s a classic example of nose-to-tail eating that is both delicious and incredibly beneficial for a healthy nutrition diet. Oral intake of collagen peptides, including those derived from poultry, has been shown to alleviate skin aging in mice by promoting collagen synthesis and improving antioxidant levels.

Frequently Asked Questions

A successful, collagen-rich broth will become gelatinous and wobbly once it cools down in the refrigerator. The thicker the jelly, the more collagen was extracted during the simmering process.

Collagen is the raw protein found in the bones, skin, and connective tissues. When this collagen is cooked, it breaks down into gelatin. When you consume bone broth, your body absorbs the gelatin and breaks it back down into amino acids to synthesize its own collagen.

Yes, after simmering for broth, the meat on the turkey neck is often very tender and falls off the bone. It can be picked off and used in soups, sandwiches, or gravies. The skin is also edible and adds to the flavor and nutrients of the broth.

Turkey necks are generally a lean source of protein and other nutrients, but they do contain some fat, especially if the skin is left on. For a lower-fat broth, you can chill the broth after straining and skim the congealed fat from the surface.

A low and slow simmer is essential for extracting the most collagen. For optimal results, simmer the necks for a minimum of 8 to 12 hours, though some recipes recommend up to 24 hours for a richer, more concentrated broth.

Yes, adding a small amount of an acid like apple cider vinegar to the broth helps break down the tough connective tissues and bones. This process, called demineralization, helps pull more minerals and collagen into the liquid.

Turkey collagen is not necessarily 'better' but offers a unique blend of Type I, II, and III collagen, whereas chicken is primarily Type II and beef contains Type I and III. The best source depends on your specific health goals, though turkey provides a versatile mix of all three.