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 underappreciated cut of meat that can make for a delicious budget-friendly meal when prepared properly. The key to achieving melt-in-your-mouth tender turkey necks is slow cooking them in a crockpot or slow cooker. But exactly how long should you cook turkey necks to get the best texture and flavor? This comprehensive guide will walk you through everything you need to know for slow cooking turkey necks from prep work to doneness tips.
Selecting and Preparing Turkey Necks
When buying turkey necks for slow cooking, look for necks that are fresh, raw, and have good coloration Avoid any that look slimy or discolored Thoroughly rinse the necks under cool running water before cooking. You can leave the skin on or remove it according to your preference. Pat the necks dry with paper towels.
For maximum tenderness, marinate the necks for a few hours or up to overnight. Make a simple marinade with olive oil, lemon juice, garlic, and your favorite herbs and spices. The acidity in the lemon juice helps break down collagen while the oil keeps the meat moist. Refrigerate necks in the marinade until ready to cook.
Determining Cook Times
The cooking time for turkey necks can vary based on the size and quantity of necks and the settings on your slow cooker. Here are some general guidelines
- High setting: Cook for 3-4 hours
- Low setting: Cook for 6-8 hours
Because turkey necks are naturally tough, the low and slow cooking method is ideal. The longer cook time allows the collagen to properly break down, resulting in a very tender and pull-apart texture.
Step-by-Step Method
Follow these simple steps for foolproof slow cooked turkey necks:
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Marinate necks (optional): Up to overnight, in the fridge.
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Prepare the slow cooker: Spray with nonstick spray or add aromatics like onions, carrots, celery.
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Add turkey necks: Arrange in an even layer in the slow cooker.
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Season and add liquid: Season with salt, pepper, garlic, and herbs. Add chicken broth or water to cover necks halfway.
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Cook on low setting for 6-8 hours. Do not open the lid during the cooking time.
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Check for doneness: Necks should be very tender and easy to shred. If not done, cook for 30-60 minutes more.
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Shred meat and serve, or use in soups, sandwiches etc. Reserve cooking liquid for gravy.
Doneness and Tenderness Tips
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The meat should start separating easily from the bone when fully cooked.
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Use tongs or forks to test doneness. There should be little resistance when pulling meat from the bones.
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If still tough, continue cooking until tender, checking every 20-30 minutes. Do not rush the cook time.
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Let necks rest 5-10 minutes before shredding to allow juices to redistribute.
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Add more liquid during cooking if liquid level drops below halfway. Turkey necks can dry out if cooked too long without enough moisture.
Cooking Frozen Turkey Necks
For best results, thaw frozen turkey necks completely before cooking in the slow cooker. To thaw:
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Place frozen necks on a tray in the refrigerator for 24-36 hours.
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Submerge sealed bag of necks in cold water, changing water every 30 minutes until thawed.
If short on time, cook frozen necks on low heat for 8-10 hours, checking frequently for doneness. Add at least 1 extra hour to the cook time for frozen necks.
Flavoring and Seasoning Tips
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Browning turkey necks before slow cooking enhances flavor. Pat dry and brown in oil over medium high heat.
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Use bold seasonings and aromatics. Herbs like rosemary, thyme and sage work well. Try garlic, paprika, chili powder and cumin.
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Deglaze the browning pan with chicken broth or wine to make a flavorful liquid for the slow cooker.
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For a savory smoky flavor, add a spoonful of smoked paprika.
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Garnish cooked necks with fresh herbs before serving. Chives, parsley or cilantro add brightness.
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Stir in a splash of vinegar or citrus juice at the end for a tangy flavor boost.
Maintaining Moisture
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Cook with the lid on and avoid lifting the lid unnecessarily to lock in moisture.
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Layer necks in slow cooker instead of overcrowding.
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Add carrots, onions, celery which add flavor and moisture.
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Use a combination of broth and water as cooking liquid. Broth provides richness.
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Baste necks with cooking liquid halfway through.
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If necks brown too quickly, lay parchment paper or foil on top.
Making Gravy from Leftover Liquid
Don’t throw out the leftover cooking liquid! Use it as the base for a delicious turkey neck gravy:
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Let liquid settle so fat rises to the top, then skim off fat.
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In saucepan, whisk together liquid and cornstarch slurry until desired thickness is reached.
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Season gravy with salt, pepper and any additional flavorings of choice.
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For a more robust gravy, saute aromatics like onion and garlic before adding liquid.
Serving and Storing Cooked Turkey Necks
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Shred or chop meat from necks and serve over mashed potatoes, rice, or noodles.
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Use shredded meat in soups, stews, tacos, casseroles, sandwiches etc.
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Refrigerate leftovers for 3-4 days or freeze meat for later use.
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Cool necks completely before refrigerating. Store meat submerged in cooking liquid.
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For longer freezer storage, portion meat in freezer bags or containers leaving no headspace.
With the proper technique, turkey necks can become so tender that the meat literally falls off the bone. Now that you know exactly how long to slow cook turkey necks to maximize flavor and texture, you can start enjoying this budget-cut in delicious new ways. Just be sure to allow ample time for the collagen to fully break down. Low and slow is the name of the game for melt-in-your-mouth, succulent turkey neck meat.
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.
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FAQ
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