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 part of the bird that have so much to offer. Though they may seem unusual at first, turkey necks are packed with flavor and can transform ordinary dishes into something spectacular. In this article, I’ll explain exactly what turkey necks are, where to find them, and the many delicious ways they can be used in cooking.
What Are Turkey Necks?
Turkey necks are just what they sound like – the neck of a turkey. They are typically included when you purchase a whole turkey, tucked into the cavity along with the giblets. Turkey necks consist of small muscles, tendons, cartilage, and bone. This makes them a rich source of collagen and pure turkey flavor
The meat on turkey necks is darker than breast meat, closer to the leg or thigh. But unlike other dark meat cuts, the meat on the neck falls into shreds when slowly cooked, rather than slices or chunks.
Turkey necks provide a unique texture – tender and pull-apart when fully cooked. Their small size also makes them perfect for adding big flavor to soups stocks beans, grains, and more.
Where to Find Turkey Necks
The easiest way to source turkey necks is directly from a whole turkey Just look inside both cavity openings to retrieve the neck and giblets If your turkey did not come with the neck, you can also ask your butcher or look in the poultry section of well-stocked grocery stores.
Many grocers now carry packages of turkey necks, like you would buy chicken wings or drumsticks. Specialty butchers may even be able to order turkey necks for you. You’ll want about 1 pound of necks for every 2-3 servings.
Delicious Ways to Cook Turkey Necks
Turkey necks are endlessly versatile. Their rich flavor pairs well with a wide range of ingredients and cooking styles. Here are some of the most popular ways to make the most of turkey necks:
Slow Cooked Soup Stock
One of the best uses for turkey necks is making stock or broth. Simmer turkey necks low and slow with vegetables like onions, carrots, and celery. The collagen in the necks enriches the liquid to make an incredibly lush, savory stock perfect for soups, gravies, braises, and more.
Bean or Lentil Stew
Braise turkey necks in tomato sauce or broth with beans or lentils for a protein-packed stew. The tender shredded meat adds hearty texture and big flavor.
Smothered Greens
Smother chopped collard greens, kale, or mustard greens with simmered turkey necks for a southern soul food classic. Serve with cornbread or over rice.
Jambalaya
Incorporate turkey necks into jambalaya along with Cajun seasoning and andouille sausage for a delicious one-pot meal.
Shepherd’s Pie
Use shredded turkey neck meat as the base for shepherd’s pie instead of ground beef or lamb. Top with mashed potatoes and bake.
Gumbo
Add turkey necks while making gumbo for an authentic touch. They add rich body along with shrimp, sausage, chicken, and okra.
Mole
Shredded turkey neck meat stands up well to the complex flavors of mole sauce. Use in enchiladas, tacos, or served over rice.
Pozole
Turkey necks give this traditional Mexican hominy stew deep flavor. Also use turkey stock as the broth base.
Pot Pie
Swap chicken or other meats for shredded turkey neck meat in chicken or turkey pot pie recipes.
Fried Rice
Stir bite-sized shreds of turkey neck meat into fried rice with veggies and eggs for added substance.
Pasta Sauce
Use shredded turkey neck meat in pasta sauces like Bolognese, vodka sauce, ragu, or arrabbiata for a flavor boost.
Hash
Fry shredded turkey neck meat with potatoes, peppers, and onions for a hearty turkey hash. Top with eggs.
Salad Topper
Sprinkle bite-sized bits of turkey neck meat over any salad for extra protein. Works for green salads, grain bowls, and more.
Quesadillas
Mix shredded turkey neck meat with cheese, peppers, and spices for delicious quesadillas or turkey neck tacos.
Sliders
Grind turkey neck meat and shape into mini burger sliders. Top with cheese, bbq sauce, etc.
Meatballs
Ground turkey necks can be used to make unique, richly flavored turkey meatballs. Serve with pasta and sauce.
Turkey Neck Gravy
Simmer turkey necks into an ultra-rich gravy, perfect for dousing over biscuits, mashed potatoes, dressing, turkey, and more.
Savory Bread Pudding
Incorporate shredded turkey neck meat into bread puddings or stratas for added texture and protein.
Cooking Tips for Turkey Necks
To get the most out of your turkey necks, follow these helpful cooking tips:
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Brown the necks first to enhance flavor and color.
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Cook low and slow, ideally around 300 F, in liquid for tender meat.
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Allow 1-2 hours for turkey necks to become fall-apart tender.
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Use an Instant Pot or pressure cooker to accelerate cook times.
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Add aromatics like onions, garlic, herbs, and spices.
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Turkey neck meat shreds easily when fully cooked.
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Strain and save turkey neck cooking liquid for rich broth.
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Chill broth and skim fat before using for gravy or soup stock.
Try Turkey Necks Today!
Turkey necks are too delicious to be overlooked. With their stellar nutrition profile and incredible flavor, turkey necks can transform your soups, stews, gravies, rice dishes, beans, tacos, and so much more. Follow these tips for cooking success and you’ll discover just how amazing turkey necks can be. What will your first turkey neck recipe be?
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.
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.
Delicious Smothered Turkey Necks!
FAQ
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