One good recipe for turkey necks is turkey soup with root vegetables from AllRecipes.com. This turkey soup recipe calls for either 3 to 4 pounds of turkey necks, backs and wings or 1 whole roasted turkey.
To make the turkey soup, first add the turkey to 12 cups of cold water, and bring it to a boil. Skim off any film that appears on the surface of the water. Add 3 stalks of chopped celery, 2 chopped carrots and 1 chopped Spanish onion. Stir in 1/4 bunch of Italian parsley, 2 bay leaves and 12 whole black peppercorns, and return the water to a boil.
Reduce the heat to medium-low, and simmer for about three hours, skimming off any fat as it rises to the surface. Strain the liquid through a mesh sieve, and reserve it.
In a separate saucepan, cook 1 chopped red onion in 2 tablespoons of olive oil over medium heat. Add 2 diced stalks of celery, 2 diced carrots, 1 peeled and diced large parsnip, and 1/2 pound of peeled and diced rutabaga. Cook the ingredients together for about additional five minutes. Add 2 cloves of minced garlic and 2 tablespoons of minced Italian parsley, and cook for an additional minute.
Pour in the reserved turkey broth, and season with salt and pepper to taste. Simmer the soup for 15 to 20 minutes or until the vegetables are almost tender. Mix in 1 cup of uncooked orzo pasta, and cook for an additional seven minutes. Cover the pot, remove it from the heat, and serve the soup when the orzo is tender.