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.
If you love snacking on crispy flavorful turkey necks frying is a quick and easy cooking method that takes this soul food favorite to the next level. When done right, fried turkey necks have an irresistible crunch on the outside and tender, juicy meat on the inside. So how long should you fry turkey necks to achieve perfection? Read on for tips, tricks and timing.
Why Fry Turkey Necks?
Frying imparts turkey necks with a crispy, golden brown exterior thanks to the hot oil. It also locks in moisture and seasoning for the ultimate soul food snack or addition to dishes like soup beans, greens and gumbo. Other advantages of frying include:
- Quick cooking time
- Intensifies flavor
- Ideal method for small turkey neck pieces
- Allows customizing your crispiness
Fry Time Depends on the Size
Turkey necks come in different sizes, so fry time can range quite a bit. Smaller neck pieces take less time. Larger, meatier sections need a little longer. General guidelines:
- Neck sections under 2 inches: 5-7 minutes
- 2-3 inch pieces: 7-10 minutes
- Large 3-4 inch chunks: 10-12 minutes
Fry until deep golden brown and very crispy outside The inside should be piping hot and cooked through,
Tips for Crispy Fried Turkey Necks
Follow these tips for extra crispy fried turkey necks every time
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Cut necks into smaller 2-4 inch sections before frying for even cooking. Rinse and pat dry.
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Season well with Cajun seasoning, garlic powder, paprika and black pepper. Seasoning adheres nicely when fried.
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Preheat oil to 350°F. Use a thermometer to monitor temperature.
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Coat necks in seasoned flour, cornmeal or batter before frying.
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Fry in batches to maintain oil temperature. Don’t overcrowd.
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Flip occasionally for even browning.
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Use tongs to avoid piercing and leaking juices.
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Drain on paper towels before serving. Sprinkle with more seasoning.
Step-by-Step Fried Turkey Necks
Ready to fry up a batch of these crispy soul food delights? Follow these simple steps:
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Rinse turkey necks and cut into smaller 2-4 inch pieces using a sharp knife or kitchen shears. Pat very dry with paper towels.
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Season the necks all over with Cajun seasoning, garlic powder, paprika and black pepper. Be generous with seasoning.
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Prepare your dredge station – set up dishes with seasoned flour or cornmeal, beaten eggs and breadcrumbs.
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Preheat at least 2 inches of frying oil to 350°F in a heavy pot or Dutch oven. Use a thermometer to monitor.
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While oil heats, dredge necks in flour, dip in egg wash, then coat in breadcrumbs.
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Once oil is hot, fry necks in batches for 5-12 minutes until deeply browned. Don’t overcrowd.
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Flip occasionally with tongs to evenly brown.
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Drain fried necks on a paper towel lined plate. Immediately sprinkle with more seasoning if desired.
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Enjoy hot and crispy!
For the perfect balance of juicy meat and ulta-crisp coating, fry seasoned turkey necks in hot oil for 5-12 minutes depending on size. With the right timing, temperature and a well-seasoned coating, you’ll get that satisfying crunch you crave in a soulful snack.
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.
How to make Fried Turkey Necks
FAQ
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