What’s better than a turkey neck recipe? A smothered gravy-drenched turkey neck recipe! Southern comfort food at its best! Each warm tender piece of turkey neck is perfectly coated in rich and flavorful homemade brown gravy. It only takes around 15-20 minutes of prep work; then, the Instant Pot takes care of the rest for you. Whether you’re cooking for yourself or your whole family, these smothered turkey necks are sure to satisfy.
Southern turkey necks are a complete vibe but I don’t want the whole world to know. I don’t want their prices to sky-rocket like oxtails, you know what I mean. But put a turkey neck in front of me and it’s murder she wrote.
My family didn’t make turkey necks regularly growing up. My husband Kenneth is the one who won my allegiance to turkey necks. He took me to this little hole-in-the-wall place in New Orleans called Old Gentilly Spice Kitchen. It’s old school for real. You place your order with a lady behind glass and she yells it to the kitchen. Felt like home as soon as I walked in.
And their turkey necks smothered in dark brown gravy are insanely life-changing. These turkey necks are so tender that all you have to do is just slightly suck the bone and the meat falls right into your mouth. Ok, this is sounding a bit x-rated but the flavor is pretty orgasmic.
Without fail, I order them whenever I go back. And when I’m craving them here in Dallas I make this recipe.
To make this cozy and flavorful smothered turkey necks recipe, you’ll need the following key ingredients:
Turkey necks are an underrated and overlooked cut of meat that can make for a delicious, budget-friendly meal when cooked properly. With a bit of technique, these bony cuts transform into fork-tender, flavorful meat that falls off the bone Follow these simple steps and you’ll be savoring juicy, succulent turkey necks in no time.
Getting Started
When working with turkey necks, it’s important to start with quality ingredients. Look for plump, fresh-looking turkey necks without signs of drying or discoloration. Plan on budgeting one pound of necks per person, along with aromatics like carrots, onions, and celery and spices like thyme, rosemary, garlic, and pepper.
Make sure to thoroughly rinse the necks under cold water before patting them completely dry. This removes any blood, feathery debris or bone dust.
Browning the Necks
Browning the turkey necks is a key step for developing rich, toasted flavors Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the necks in a single layer, taking care not to crowd the pan Brown for 2-3 minutes per side until nicely crusted. Work in batches if needed to avoid steaming.
Braising the Necks
For tender, fall-off-the-bone meat, turkey necks need to braise long and slow. Place the browned necks in a heavy bottomed pan or dutch oven along with sliced aromatics like onions, carrots, and celery. Add enough chicken or turkey stock to come halfway up the necks.
Bring to a boil, then cover and transfer to a 300°F oven. Braise for 1 1/2 – 2 hours until completely tender, turning once midway through. The necks should be easily pierced with a fork when done.
Making a Sauce
Once braised, use the neck drippings and braising liquid as the base for a flavorful sauce. Transfer the necks to a plate. Pour the braising liquid into a bowl, let sit 5 minutes, then skim off the clear top layer of fat.
Make a slurry by whisking 2-3 tablespoons of cornstarch with an equal amount of water. Whisk the slurry into the defatted liquid along with any herb sprigs from braising. Cook over medium heat, whisking frequently, until thickened to your desired consistency. Season to taste with salt and pepper.
Serving Suggestions
Cooked turkey necks make for hearty, soul-satisfying meals. Serve them doused in the gravy-like sauce along with:
- Smoky greens like collard or mustard greens
- Crusty bread for soaking up the sauce
- Roasted vegetables like carrots, parsnips, or brussels sprouts
- Classic cornbread stuffing
- Creamy mashed potatoes
- Rice pilaf or dirty rice
- Pasta in the rich turkey sauce
Leftovers will keep refrigerated for 3-4 days and can be used for dishes like gumbo, pot pie, turkey salad sandwiches, and neck bone soup. With the right prep and cooking technique, the overlooked turkey neck can be transformed into a delicious, budget-friendly dinner starring humble ingredients.
Frequently Asked Questions
How long does it take to cook turkey necks?
Turkey necks need to braise in the oven for 1 1/2 – 2 hours to become fully tender. Browning them first develops flavor.
What’s the best way to cook turkey necks for tenderness?
Low and slow braising is key. Brown the necks first, then braise at 300°F in broth until fork tender, about 1 1/2 – 2 hours. Turn halfway through cooking.
Should you boil turkey necks first?
It’s not necessary to boil turkey necks first. Skipping the boil helps maximize browning and flavor development. Low, slow braising breaks down the collagen.
How do you know when turkey necks are done?
Turkey necks are done when the meat pulls cleanly off the bone and is extremely tender. A fork should slide in with no resistance when they are fully cooked through.
Can I use a slow cooker for turkey necks?
Yes, a slow cooker can work well for cooking turkey necks. Brown them first, then cook on low for 6-8 hours until very tender. Add broth and aromatics.
What spices go well with turkey necks?
Classic herbs like thyme, sage, rosemary, and garlic complement turkey necks well. Pepper, paprika, cayenne, onion powder, and savory also pair nicely.
Can I make turkey neck stock?
Absolutely! Simmer roasted turkey necks, scraps, and bones for several hours to extract maximum flavor and gelatin for a rich turkey stock. Strain before use.
With the right techniques, inexpensive turkey necks can be turned into a hearty, budget-friendly meal. Low and slow braising helps break down the collagen for melt-in-your mouth tenderness. Follow these tips for maximum flavor and texture.
Creole Seasoning Blend Recipe
A big part of this dish is the Creole seasoning. It adds tons of bold and savory flavor that is absolutely essential to our turkey necks. You can use a store-bought version if you prefer, but you probably already have the ingredients at home. I prefer to save money and whip up my own batch from scratch!
To make homemade Creole seasoning, you will need:
- 2 tablespoons paprika
- 5 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne
- 1 ½ teaspoons white pepper
- 1 ½ teaspoons black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Add all of the above spices to a bowl and whisk to combine. Then, you can transfer them to an airtight jar and store the spice blend for 6 months to a year.
Don’t have an Instant Pot?
If you don’t have an Instant Pot, don’t stress. You can easily make this dish in the oven or slow cooker instead and still produce fantastic results!