Learn how to make some delicious fall-off-the-bone smoked turkey necks. The meat is slowly cooked until completely tender and definitely worth the wait. Go on and impress your family or guests with this super easy recipe for the holidays.
My family are big fans of both oxtail and turkey neck. While oxtail can be very pricey, turkey neck is the cheaper equivalent.
Many people frown at the thought of eating turkey neck BUT in my humble opinion, it is very underrated.
We usually play it safe when serving turkey neck, by that I mean we tend to just stew it and use the meat and bones to make stock or serve it in soup.
When I made this for my family, there were taken back by the smokey flavour along with the tenderness.
It was like eating oxtail, except that it wasnt, I must admit, even I surprised myself with just how delicious smoked turkey necks actually tastes.
Its more fun that smoke it yourself, plus you have better control over just how “smokey” the meat will be.
I thought the results would be underwhelming, however, it was far from that. Which is why I just had to share the recipe with my readers.
I dont have an outdoor smoker, I use an eletrical one that I can just plug in and use indoors and it yields the same results.
Dont worry its NOT a Presto electrical smoker as I know there was some controversy centred around it being recalled.
Are Smoked Turkey Necks Cooked? A Complete Guide to Preparing This Delicious and Nutritious Meat
Smoked turkey necks have become an increasingly popular item in many kitchens, prized for their rich flavor and tender texture. But a common question arises – are smoked turkey necks cooked and ready to eat straight from the package? Or do they require additional preparation before being table-ready?
In this comprehensive guide, we’ll uncover everything you need to know about cooking smoked turkey necks, from selecting them at the store to preparing them through different cooking methods We’ll also highlight their nutritional profile, delicious flavor combinations, and proper storage tips
So whether you’re a seasoned cook or new to working with this unique cut of meat, read on to become a smoked turkey neck expert!
Selecting Smoked Turkey Necks
When shopping for smoked turkey necks, you’ll usually find them in the packaged deli/pre-cooked meat section of your grocery store. Select necks that look meaty, with some fat marbling throughout. Avoid any with dry, cracked, or overly fatty skin.
The necks should be fully cooked, often labeled as such. If they’re raw, the package will indicate this. Fully cooked smoked necks are ready to eat after warming or can be used in recipes calling for pre-cooked meat.
Nutritional Value
Smoked turkey necks offer lean protein, vitamins, and minerals like:
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Protein – Provides amino acids for muscle growth and repair.
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Iron – Helps produce red blood cells and prevent anemia.
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Zinc – Boosts immunity and wound healing.
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Potassium – Regulates fluid balance and nerve signals.
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B-Vitamins – Aid in energy metabolism and red blood cell production.
The rich, savory flavor also satisfies in smaller servings compared to blander meats. Just watch the sodium content if you’re limiting salt intake.
Are Smoked Turkey Necks Fully Cooked?
Most commercially packaged smoked turkey necks are fully cooked during the smoking process. They are safe to eat straight from the package.
However, for food safety, the USDA recommends reheating to 165°F before consuming. This helps destroy any bacteria that may have developed during storage/handling.
For smoked necks labeled as “raw,” do not eat them without thoroughly cooking first to the proper internal temperature.
How to Cook Smoked Turkey Necks
Even though smoked turkey necks are fully cooked, additional preparation brings out their tender, fall-off-the-bone texture and infuses more smoky flavor. Here are some cooking methods:
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Braising/Simmering: The classic technique! Add necks to broth, herbs and vegetables in a pot. Gently simmer until tender, 1-2 hours.
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Grilling/Broiling: Quickly char necks on a hot grill or under the broiler. Move to indirect heat to finish cooking through.
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Roasting: Roast seasoned necks in the oven at 350°F until browned and cooked through, about 1 hour.
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Air Fryer: Spray necks with oil and cook at 380°F for 15-25 minutes, flipping halfway. Crispy outside, juicy inside!
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Instant Pot: Pressure cook necks with broth and seasoning for 30-40 minutes until fall-apart tender.
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Slow Cooker: Combine necks with sauce ingredients and cook on LOW for 7-8 hours until super tender.
No matter which hands-off cooking method you choose, smoked turkey necks respond well to moist heat. This melts their collagen into succulent, savory meat that slides right off the bone.
Flavorful Seasonings and Sauces
Smoked turkey necks pair beautifully with soul food seasonings, barbecue sauces, and global spices. Consider:
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Southern: Onion, garlic, bell pepper, brown sugar, paprika, cayenne, thyme
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BBQ: Sweet and tangy sauces, chili powder, cumin, mustard, ketchup
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Mexican: Chili powder, cumin, oregano, lime, cilantro, jalapeño
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Asian: Soy sauce, sesame oil, ginger, garlic, five spice powder
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Italian: Basil, oregano, fennel, pepper flakes, balsamic vinegar, tomato sauce
Let your imagination run wild mixing and matching herbs, spices, sauces, and aromatics! Smoked turkey necks welcome almost any flavor combination.
Satisfying Serving Suggestions
You’ll love serving your cooked smoked turkey necks in these delicious ways:
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Over rice, beans, mashed potatoes, or grits as an entrée
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Chopped/shredded in soups, stews, chili, or pot pie filling
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Piled on sandwiches or wraps
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Diced into green salads or pasta salads
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As the star topping on pizza or nachos
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Shredded over a hardy greens salad
Their versatility allows you to get creative with recipes for breakfast, lunch, dinner, and snacking!
Proper Storage for Safety
Since smoked turkey necks are perishable, follow these storage tips:
Raw Necks:
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Store in the refrigerator 1-2 days
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Freeze up to 3 months for longer storage
Cooked Necks:
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Refrigerate for 3-4 days
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Freeze for 2-3 months in an airtight container
Reheat thoroughly to 165°F before eating refrigerated/frozen necks. Discard any that smell or look spoiled.
The Takeaway on Smoked Turkey Necks
Smoked turkey necks offer juicy, flavorful meat in an inexpensive and versatile package. While pre-cooked necks can be eaten straight from the package, preparing them using moist heat unlocks their ultimate tenderness and infuses extra flavor. With proper storage and reheating, they provide a delicious, nutritious addition to all types of meals and recipes.
So embrace this underrated cut and get cooking with smoked turkey necks today! From southern classics to global flavors, the possibilities are endless for deliciously easy meals that will become new favorites.
Preparing your turkey neck
Similar to oxtail, turkey requires a few hours to cook.
If you know how to prepare your turkey neck and cook it properly then the results will be very juicy, tasty with a sweet smokiness to it.
Just like any other meat recipe, I adhere to my own Caribbean customs, which is to thoroughly clean the meat before applying the marinade.
The marinade has a little kick to it, thanks to the use of the hot sauce. I personally like to leave the meat to marinate for at least a few hours or overnight or Im not in a hurry.
It depends on my schedule but a few hours at the minimum is recommended for the ingredients to penetrate the meat.
As I mentioned earlier any type of smoker will do for this recipe, be it an outdoor or indoor one. The main thing is to achieve that smokey flavour.
You definitely dont want to rush this process, so finding the right temperture is important.
It the temperature is too high it wont cook properly and the texture will be too tough and if its too low, the meat will take forever to actually cook.
You definitely, want to keep an eye on the turkey neck, as once it has cooked through, you should remove it from the smoker straight away.
I like to accompany the turkey neck with some gravy made from the drippings leftover in the smoker.
You should have enough liquid to make roughly one cups worth.
It also doubles up as some dipping sauce, depending on how you intend to serve your turkey necks.
- Place the turkey necks in a large bowl or zip lock bag.
- Mix the olive oil, browning sauce, soy(a) sauce, hot sauce, all purpose seasoning, brown sugar, onion granules, garlic granules, thyme, shado beni, black pepper and pink salt in a small bowl.
- Do a taste test of the rub before adding it to the turkey neck to ensure that there is enough pink salt and adjust accordingly.
- Drizzle and coat the meat with the wet rub and leave to marinate or several hours or overnight (if you are using a zip lock bag be sure to secure it).
- Preheat the smoker to 248F/120C and prepare your wood chips (I used apple wood).
- Remove the turkey necks from the marinade and place them on the smoker racks (being careful not to overcrowd).
- Smoke the turkey necks for approximately 2 hours, check them frequently and rotate them if necessary to ensure even cooking. You will want to smoke the meat until it reaches an internal temperature of 165F/74C (a themometer can determine its readiness).
- Once cooked, leave the turkey neck to rest.
- While it is resting, prepare the gravy, in a medium sized saucepan, on medium heat, add the turkey stock, tomato paste, drippings from the turkey neck and thyme.
- Stir until a thick-ish gravy is formed (this should take several minutes).
- Do a taste test and add pink salt and black pepper if needed.
- Add the turkey neck to the saucepan (this is an optional step) and coat with the gravy.
- Alternatively, you can skip the above step and serve the gravy on the side as a dipping sauce.
- Serve accordingly.
- For best results, eat the turkey neck immediately.
- If you need to re-heat, wrap the meat, tightly in foil and place in the oven to heat through.
- If you are using store bought browning sauce then use no more than 1 teaspoon.
- Here are the links to the Browning Sauce, the All Purpose Seasoning and Hot Sauce recipe.
- Any leftovers should be refrigerated and eaten within 3 days.
- If you cannot get onion/garlic granules use the powdered version instead.
- Make sure the meat is cooked through, if it is your first time smoking turkey necks then use a thermometer to ensure its readiness.
- If you cannot get hold of any shado beni then use coriander instead.
- Make sure to do a taste test of the marinade before applying it to the meat.
- You can use dried thyme instead.
- Make sure the turkey neck is thoroughly washed and blotted dry before starting the recipe.
- You can use either an indoor or outdoor smoker to make this recipe.
- I used apple wood chips but you may want to use another flavoured wood chip(s).
Reasons to make this recipe
- It is a cheap/budget friendly choice of meat
- It is cheaper than oxtail yet tastes just as good
- A perfect choice to use during the holiday season
- Totally underrated
- The meat is very juicy and flavoursome
- You can serve this as a side dish or serve along with a main course
The ONLY Way to Make Mouth Watering Smoked Turkey Necks
FAQ
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