Learn how to cook turkey necks with just a few easy steps and a handful of ingredients. This budget-friendly dish is perfect for a satisfying family dinner.
A dish of smothered, tender turkey necks is a hearty and comforting meal. Its made by simmering flavorful turkey necks in a homemade gravy or sauce until they become tender and full of flavor. The necks are usually seasoned with basic spices like salt, pepper, and paprika for extra flavor.
This flavorful turkey neck recipe is often served with side dishes like mashed potatoes or white rice, which soak up the tasty brown gravy. Delicious comfort food thats perfect for a cozy family meal.
For more rich and flavorful recipes for smothered meat, check out our Pork Cheeks or the Baked Country-Style Pork Ribs. Or try our delicious Stewed Turkey. [feast_advanced_jump_to]
Turkey necks are an underrated and often overlooked cut of meat that can make for a delicious, budget-friendly meal when cooked right. Simmering turkey necks on the stove is simple, requires minimal ingredients, and results in tender, fall-off-the-bone meat in a flavorful broth.
Benefits of Cooking Turkey Necks on the Stove
There are several advantages to choosing the stovetop method for cooking turkey necks:
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More control over temperature – On the stove, you can easily adjust the heat as needed to maintain a gentle simmer This prevents overcooking
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Extracts more flavor – The long, slow simmering of the turkey necks infuses the cooking liquid with rich concentrated turkey flavor.
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Saves oven space – Freeing up your oven for other dishes. Stovetop cooking is more efficient for small batches.
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Easy monitoring – You can keep an eye on the pot more easily and check doneness by tasting the meat.
Step-by-Step Guide
Follow these simple steps for foolproof turkey necks cooked on the stove:
Ingredients
- 3-4 lbs turkey necks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- Water to cover necks
Instructions
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Rinse the turkey necks under cold water and pat dry.
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Chop the vegetables – onion, carrots, celery, garlic.
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Place the necks in a large pot and cover with water by 2-3 inches. Bring to a boil over high heat.
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Once boiling, reduce heat to a simmer. Use a spoon to skim off any foam that rises to the top.
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Add the vegetables, bay leaves, salt, and pepper.
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Simmer partially covered for 1.5-2 hours, until meat is very tender and easy to pull off the bones.
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Remove pot from heat. Take out the necks and set aside until cool enough to handle.
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Strain the broth through a mesh sieve into a bowl or container. Pick any meat off the necks and add to the broth or use for other recipes.
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Refrigerate broth and meat separately. Remove hardened fat from the broth before use.
Cook Times and Doneness
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Simmer time: 1.5-2 hours
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Internal temperature: 175°F-185°F
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Doneness test: Meat should easily separate from the bones
Cooking times can vary based on the size and thickness of the necks. Check doneness early and continue simmering if needed.
Flavor Variations
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For added depth of flavor, brown the necks in a skillet with oil before simmering.
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Use chicken or turkey broth instead of water for a more robust base.
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Add Worcestershire sauce, soy sauce, garlic powder, thyme, oregano, or Cajun seasoning.
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Toss in a few smoked turkey wings or necks for a smoky flavor.
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For heat, add crushed red pepper flakes, chili powder, or hot sauce.
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For an herbal note, add parsley, cilantro, rosemary, or sage.
Serving Suggestions
The tender, flavorful turkey neck meat lends itself to many uses:
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Add to soups, stews, chili, or gumbo.
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Use in tacos, sandwiches, wraps, or turkey salad.
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Mix with barbecue sauce for turkey sliders.
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Make turkey neck hash with potatoes and peppers.
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Simmer into an amazing pot of turkey neck bean soup.
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Shred for turkey enchiladas, casseroles, or pasta dishes.
Don’t let this often wasted part of the turkey go to waste again. With just a simple stovetop simmering method, you can unlock the delicious potential of turkey necks. Enjoy the rewards of supremely tender meat and rich homemade broth perfect for enhancing all kinds of recipes. Happy cooking!
How to store and reheat?
- Refrigerate leftover necks in an airtight container for 3-4 days.
- Freeze in an airtight container for 2-3 months. Defrost in the fridge and reheat well before serving.
- Reheat on the stovetop. Add a splash of broth when reheating and stir, often turning the meat pieces on all sides and ensuring the onions don’t catch at the bottom of the pan.
- Reheat in the microwave: Place the food in a microwave-safe dish, cover it with a microwave-safe lid, and heat in short intervals, checking frequently to prevent overheating.
Cook in the slow cooker
- Brown the necks as instructed. Remove them from the pot and brown the onions in another tablespoon of oil. Transfer the onions and the meat pieces to the slow cooker.
- Add broth and cook on low for 8 hours or high for 4 hours.
Delicious Smothered Turkey Necks!
FAQ
Is boiled turkey necks good for you?
How long do you boil the turkey neck and gizzards?
Why are my turkey necks tough?
Can You boil turkey necks on the stove?
Boiling turkey necks on the stove is an easy process. Start by seasoning a large pot of water. The amount of water you use will be dependent upon the number of turkey necks you plan to boil. Use enough water so that it covers the turkey necks completely and then some. Add any vegetables you plan to use to the water.
How long does it take to cook a turkey neck?
Add turkey necks to the pot and allow the water to return to a boil. Reduce the heat to a simmer and let necks cook until they are tender. This usually takes at least two hours.
How do you cook a turkey neck in a crock pot?
Pour the water and seasoning mixture into a large stockpot. Add in the veggies and bring to a boil for 10 mins. Add in the turkey necks. Cover with a lid, but leave a slight crack. Cook for 2 hours or until meat is tender. You may need to add more water throughout the cooking time.
How do you cook a smothered Turkey Neck?
Braised: Smothered turkey necks (slow-cooked or braised) are cooked in a flavorful, rich gravy until they are tender and infused with delicious flavors. Pressure Cooking: If you have a pressure cooker, you can cook the necks quickly and efficiently. Add them to the pot, along with liquid and seasonings, to the pressure cooker.