These Smothered Turkey Necks are juicy, tender, and seasoned to perfection after being cooked low and slow in a Cajun gravy thatll have you licking the plate.
Most people only use turkey necks for soup or gravy for Thanksgiving dinner or discard it entirely.
Ive been eating turkey necks since I was knee-high to a frog. They are a big part of New Orleans food culture; they are served for Sunday dinner, at Crawfish boils, and at mom-and-pop restaurants. My grandfather used turkey neck meat in his dirty rice to add another layer of flavor.
I have no idea why its taken me this long to share this recipe, but here we are. I like to make turkey necks with an Etouffee approach; browned turkey necks in brown gravy equals a flavor party.
There are two things that Ill tell you about cooking smothered turkey necks. First, you must decide between a thin gravy with just the jus or a thick gravy made from a roux (my favorite). Second, is picking a cooking method; are you going with a slow cooker/crock pot, pressure cooker (instant pot), or bake them in the oven?
Once you figure those two out, you can start licking your chops for dinner because it will be good!
Before you start whipping up this smothered turkey neck recipe, look at this list of ingredients to make sure you have everything you need for some fall-off-the-bone turkey necks.
You can find turkey necks with other turkey items at your local grocery store. Every store may not carry them, so call before making a blank trip. Please do not confuse them with smoked turkey necks. Turkey necks come in various sizes, so try to pick similar ones. That can be challenging, so ask your butcher to cut the meatier, larger ones in half.
I love using Savory Cajun Seasoning for this recipe because its low-sodium and flavorful. You can also use my Homemade Creole Seasoning. Its a blend of salt, black pepper, garlic powder, onion powder, cayenne pepper, and more herbs and spices you should already have.
Theres no point in using water and washing away all the flavor, so use a low-sodium chicken stock/broth.
Youll need the Cajun-Creole holy trinity, onion, celery, and bell peppers. I also love the flavor that bay leaves, fresh thyme, and sage add to this recipe.
To make a yummy gravy that these turkey necks can braise in will need flour and oil. My preference is unbleached flour and avocado oil for a healthier gravy.
Turkey necks are an underrated and underutilized cut of meat that can add tremendous flavor to soups, stews beans, greens and many other soul food classics when cooked properly. If you’ve never cooked with turkey necks before, don’t be intimidated. They are easy to prepare and make for budget-friendly yet delicious additions to any meal. In this comprehensive guide, you’ll learn all the tips, tricks and techniques needed to cook turkey necks perfectly every time.
Turkey necks are the neck of a turkey with meat still attached to the vertebrae. They contain a decent amount of meat, in addition to collagen which helps give soups and stews great body and flavor.
Turkey necks have long been used in Southern cooking as a flavor booster for dishes like soups, braised greens, beans, rice, and gravy Their rich, meaty taste takes these soul food classics to the next level
If you’ve never cooked with them before don’t be put off. Turkey necks might look unappealing at first glance, but they transform into fork-tender, fall-off-the-bone meat with the right cooking techniques.
In this guide, you’ll learn multiple methods for preparing turkey necks, along with tips for choosing, cleaning, and storing them properly.
Buying and Prepping Turkey Necks
When buying turkey necks, look for necks that are pinkish or light red in color without any bad odors. Avoid necks that are grayish or smell sour. Depending on the size, plan on about 1-2 necks per person.
Rinse necks under cold running water before use. Use a sharp knife to trim off any loose skin or fat. Pat them dry thoroughly with paper towels.
If desired, you can separate the vertebrae into individual pieces by cutting between each bone. This allows seasonings to penetrate better and speeds up cooking time slightly.
How to Cook Turkey Necks – 5 Delicious Methods
There are several techniques for cooking turkey necks to tender, fall-off-the-bone perfection. Here are 5 of the most popular preparation methods:
1. Simmering or Boiling
Simmering turkey necks in seasoned broth or water is one of the easiest and most foolproof cooking methods.
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Place necks in a large pot and cover with cold water or broth. Add aromatics like onions, garlic, celery, carrots, and fresh herbs.
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Bring to a boil then reduce heat and simmer, covered, for 1.5 – 3 hours until fork tender. Skim off any foam that rises to the surface.
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Flavor the cooking liquid with spices, salt, pepper, hot sauce, or Creole seasonings. Cajun-style turkey neck boils are especially delicious.
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Serve necks in bowls with cooking broth or use broth as the base for soups or gravy.
2. Slow Cooking or Braising
Slow cooking turkey necks in a flavorful sauce or gravy results in ultra tender meat and maximum flavor infusion.
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Brown necks first for more depth of flavor then transfer to a slow cooker or Dutch oven.
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Cover with sauce, gravy, or flavorful braising liquid like tomato sauce, broth, barbecue sauce, etc.
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Cook on low heat for 5-8 hours until completely tender. The slow, moist heat gently breaks down collagen.
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Use braising liquid as a sauce or base for gravy. Serve over rice, mashed potatoes or noodles.
3. Smoking
Smoked turkey necks make excellent additions to soups, stews, beans, collard greens, and more.
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Rinse and season necks with a dry rub or marinade. Let sit 20 minutes.
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Smoke at 225-250°F for 2-4 hours using preferred smoking wood like hickory or pecan.
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Smoke until tender and an internal temp of 165°F is reached.
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Cool, then refrigerate in an airtight container up to 1 week. Or freeze up to 3 months.
4. Oven or Grill Roasting
Roasting develops delicious crispy, caramelized exterior while keeping the interior juicy and tender.
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Pat necks dry and coat with oil or dry rub. Place on a rack in a roasting pan.
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Roast at 350°F for 1-1.5 hours until browned, turning halfway through. Baste with barbecue sauce or broth.
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Or grill over indirect heat for 1-1.5 hours, turning occasionally and monitoring for doneness.
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Rest 5 minutes then chop or shred meat for sandwiches, tacos, nachos, etc.
5. Pressure Cooking
Pressure cooking turkey necks cuts the cooking time down significantly while still producing fall-apart tender meat.
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Place necks in pressure cooker pot and add 1 cup broth or water.
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Lock lid in place. Select high pressure setting and cook 20-30 minutes. Allow natural release.
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The necks should be extremely tender and ready to eat.
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Use in soups, stews, sandwiches, tacos, etc. or serve on their own.
Helpful Tips for Cooking Turkey Necks
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When simmering or braising, allow at least 1.5 hours but up to 3 hours for best tenderness. Check after 90 minutes.
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Add aromatics like onions, carrots, celery, garlic, and bay leaves to infuse more flavor.
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Use neck bones and scraps to make homemade turkey broth.
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For convenience, prep and freeze Raw or smoked necks in freezer bags for up to 3 months. Thaw in refrigerator before using.
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Leftover fully cooked necks can be stored in the fridge for 3-4 days. Reheat gently in broth or gravy.
What to Serve with Turkey Necks
Turkey necks pair deliciously with traditional soul food sides:
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Rice or mashed potatoes – The perfect base to soak up delicious braising sauces and gravy.
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Collard greens, mustard greens, or cabbage – Smoked or boiled necks add richness.
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Field peas, pinto beans or red beans – Infuse flavor into bean dishes.
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Cornbread – Essential for sopping up pot likker and gravy.
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Mac and cheese or potato salad – Classic picnic complements.
Get Creative with Leftover Turkey Necks
Leftover cooked turkey necks can be used in so many ways:
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Chop or shred meat to make turkey neck salad, nachos, tacos, sandwiches, pizza, etc.
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Add to vegetable or pasta soups for extra protein.
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Use in gumbos, jambalaya, dirty rice, or turkey neck chili.
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Make turkey neck stock with bones for sauces, gravy, or cooking rice.
Don’t throw out those turkey necks! With the simple methods in this guide, you can unlock their full flavor potential. Turkey necks are budget-friendly, packed with old-fashioned flavor, and guaranteed to take your Southern cooking to the next level.
Frequency of Entities:
turkey necks: 27
cook/cooking: 16
tender: 7
flavor: 6
meat: 5
slow: 4
gravy: 4
soul food: 4
soup: 3
stew: 3
simmer: 3
liquid: 3
collard greens: 2
beans: 2
leftover: 2
rice: 2
mash potatoes: 2
pressure cooker: 2
smoking: 2
braising: 2
roasting: 2
boiling: 2
How To Store Smothered Turkey Necks
Leftover turkey necks are best 3 days after cooking, and the flavor will be better the next day. However, theyll be good for 7 days if stored in an airtight container in the fridge.
After cooling turkey necks, place them in an airtight container and in the freezer for 2 months. If you need them immediately, place them in a bowl with cool tap water or thaw them 24 hours before using.
Reheat turkey necks in a pot over medium heat for 10 minutes or until hot.
Make them in advance. Before pouring the gravy over the turkey necks, cool it down first. Wrap it up and pop it in the fridge. The next day, take it out and let it sit at room temperature for 15-20 minutes before baking.
How To Make Smothered Turkey Necks Recipe
Making tender turkey necks requires time to break down the neck bones, so check the pro tips section below to show you the best way to save time.
Preheat the oven to 300°F/ 148°C. Liberally season turkey necks on both sides with 4 tablespoons of Savory Cajun seasoning.
In a medium bowl, combine the remaining Cajun seasoning in flour. Light dredge turkey necks in flour.
Heat a heavy bottom pot over medium heat, add oil and butter; once butter is melted, in batches, cook turkey necks for 2-3 minutes per side until brown.
Set aside, and add remaining oil and butter.
Once melted, add ½ cup of seasoned flour and stir constantly until it turns peanut butter brown.
Stir in onions, bell pepper, celery, and kosher salt; cook for 2-3 minutes. Add garlic, thyme, sage, cayenne pepper, and bay leaves, and cook for 1 minute.
Add worcestershire sauce and chicken stock, stir until smooth, and bring to a boil. Add the turkey necks back, cover, and bake for 3-3 ½ hours until turkey necks are fork tender. Stir at the halfway point and lightly scrape the bottom of the pot; add more stock if you want a looser gravy.
Serve turkey necks with gravy over rice or mashed potatoes and garnish with green onions and parsley.
Super Tender Smothered Turkey Necks | Comfort Food | Chef AldenB
FAQ
What do you do with the turkey neck?
Is turkey neck good to eat?
Do you cook the turkey neck inside the turkey?
How long do you cook a turkey neck?
Simmer: Add chicken stock or broth and simmer on low heat, covered, for 30 minutes (4). Flip the meat and add the sliced onions (5). Cook for 20 minutes, occasionally stirring, until the onions are soft and the turkey fork tender and cooked through (6). Adjust the taste with salt and pepper. Different ways of cooking turkey necks
What treatment is available for wry neck?
Wry neck or torticollis, is a painfully twisted and tilted neck. Treatments for wry neck include: applying heat massage physical therapy or chiropractic care traction stretching exercises neck braces Your doctor may recommend surgery, such as: fusing abnormal vertebrae lengthening neck muscles cutting nerves or muscles using deep brain stimulation to interrupt nerve signals (used only in the most severe cases of cervical dystonia) Medications can be helpful. They can include: muscle relaxants medications used to treat the tremors of Parkinson’s disease botulinum toxin injections repeated every few months pain medications
How to cook a turkey neck in water?
Otherwise, you can just place the turkey necks directly in the water. Time to season the turkey. Sprinkle salt, pepper, garlic powder, and onion powder on the turkey necks.
How do you cook a browned Turkey Neck?
Remove the browned turkey necks from the oven. Take the turkey necks out of the pot and set aside. Add the roux to the pot and mix well. Cook on the stovetop over medium heat to allow the sauce to thicken. Serve the turkey necks with rice, topped with the brown gravy.