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.
The turkey neck is often an overlooked part of the bird, but it can add tremendous flavor when cooked properly. Here’s a guide on how long you should cook a turkey neck to get it tender and delicious.
What is the Turkey Neck?
The neck of a turkey is the long, skinny part that connects the body to the head. It contains bones, cartilage, connective tissue and dark meat.
While many home cooks discard or ignore the neck, it has a great amount of flavor locked inside. When cooked low and slow, the collagen in the connective tissue breaks down into gelatin, leaving the meat very moist and tender.
Benefits of Cooking the Turkey Neck
There are a few advantages to taking the time to cook the turkey neck rather than discarding it:
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Added flavor The neck has more collagen than white breast meat which equates to richer deeper flavor when rendered into gelatin.
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Meat for other uses: Once cooked, the turkey neck meat can be chopped or shredded and used in dishes like soup, gravy, stuffing, casseroles or dirty rice.
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Bone broth: Simmering the neck to make turkey broth captures all the nutrients and flavors from the bones, tendons and ligaments.
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Less waste: You don’t have to throw out a perfectly good part of the bird. Utilizing the whole turkey is economical and environmentally friendly.
How Long to Cook a Turkey Neck
To turn the collagen into luscious gelatin the turkey neck needs to cook low and slow. But exactly how long does it need to cook?
There are a few factors that affect cooking time:
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Weight/size of the neck: Larger, meatier necks will take longer than smaller ones.
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Amount of connective tissue: Older turkeys have tougher necks than younger ones.
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Cooking method: Moist heat methods will cook a neck faster than dry roasting.
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Cooking temperature: Higher temperatures speed up the breakdown of collagen.
Generally, a turkey neck takes 2-4 hours when braised in liquid or cooked in a slow cooker. Oven roasting takes closer to 3-5 hours. Use a fork to test for doneness – when it slides in smoothly, it’s ready.
Here are more specific time ranges based on cooking method:
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Slow cooker: 6-8 hours on low or 4-6 hours on high
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Pressure cooker: 45 mins-1 hour on high pressure
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Braising/simmering: 2-3 hours in liquid on the stovetop
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Oven roasting: 3-4 hours at 300°F
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Smoker: 4-6 hours at 225°F
The turkey neck is done when the meat pulls away from the bone easily. If unsure, you can always cook it longer until fork tender.
Tips for Cooking Turkey Necks
Follow these tips for tender, flavorful turkey necks every time:
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Season well: Rub seasoning like salt, pepper and poultry seasoning directly onto the neck before cooking.
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Brown first: Searing the neck in a hot pan before braising or roasting adds deeper flavor.
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Use aromatics: Onion, garlic, bay leaves, fresh herbs infuse the neck with flavor.
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Cook in liquid: Braise or simmer in broth, wine or water rather than roasting dry.
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Turn occasionally: Rotating while cooking promotes even cooking.
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Add acid: A splash of vinegar or citrus juice helps break down collagen.
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Rest before serving: Letting it sit 5-10 mins allows juices to reabsorb.
Recipes for Cooked Turkey Necks
Once you’ve cooked your turkey neck until tender, here are some delicious ways to use it:
Turkey Neck Soup
Chop the meat and add it to soup stock along with vegetables, noodles or rice.
Turkey Neck Gravy
For the most flavorful gravy, simmer the neck in chicken or turkey broth. Use the braising liquid as the base.
Smothered Turkey Necks
Braise seasoned necks in a flavorful gravy until fall-apart tender. Serve over rice.
Dirty Rice
Add shredded turkey neck meat to classic dirty rice along with chicken livers and giblets.
Turkey Neck Pot Pies
Mix chopped turkey neck with vegetables and sauce, then bake in a pie crust.
Turkey Neck Tacos
Shred the meat and serve in warm tortillas with salsa and cabbage slaw.
BBQ Turkey Necks
Coat with a dry rub and barbecue until tender and charred for a smoky flavor.
So don’t throw out that turkey neck this year! With the proper cooking time, you can transform it into a delicious addition to many meals.
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 Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
Do you cook the turkey neck with the turkey?
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Is turkey neck good to eat?