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 underrated and often overlooked part of the bird but they can make for a delicious flavorful meal when cooked properly. Many people are unfamiliar with working with turkey necks and wonder – how long do you cook turkey necks? In this guide, we’ll cover everything you need to know to cook turkey necks perfectly every time.
Turkey necks are bony and contain a good amount of connective tissue. This requires them to be cooked for an extended period of time to break down and become tender. If not cooked long enough, the meat can be unpalatable and tough. The good news is that slow cooking turkey necks results in them becoming extremely soft, succulent and packed with flavor.
Turkey necks can be prepared in a variety of ways – boiled, braised, smoked, or slow cooked. The cooking method you choose will determine the exact cook time. But in most cases, turkey necks need to cook for a minimum of 1 hour all the way up to 3-4 hours for the best results.
How Long to Boil Turkey Necks
Boiling is one of the most popular cooking methods for turkey necks. It’s an easy hands-off approach and results in tender, pull-apart meat and rich, flavorful broth.
To boil turkey necks, place them in a large pot and cover completely with water or broth. Bring to a boil over high heat, then reduce to a gentle simmer. Simmer the necks for 1 1/2 to 2 hours until fork tender. You may need to add more liquid during cooking if it reduces too much.
For even more tender turkey necks, boil them for 2 1/2 to 3 hours. The extended cook time allows the connective tissue to fully break down. Just keep an eye on the pot and add more liquid as needed to keep the necks fully submerged.
Pro Tip For added flavor, boil turkey necks with aromatic vegetables like onions, garlic, carrots and celery
How Long to Slow Cook Turkey Necks
A slow cooker is another excellent method for cooking turkey necks low and slow. The moist environment and gentle heat helps tenderize the meat over time.
To slow cook turkey necks, place them in your slow cooker and add enough broth or water to just cover. Season with salt, pepper and any additional herbs or aromatics. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
For even more melt-in-your mouth texture, cook the necks on LOW for 8-10 hours. The extra time allows the collagen to fully transform into gelatin.
How Long to Smoke Turkey Necks
Smoking gives turkey necks incredible depth of flavor. It does require a longer cook time than some other methods. But the end result is well worth it!
To smoke turkey necks, prepare your smoker or grill for low and slow cooking at 225-250°F. Season the necks generously with your favorite rub or just salt and pepper.
Smoke the turkey necks for approximately 3-4 hours, until the meat reaches an internal temperature of 165°F. Spritz them occasionally with apple juice or broth to help keep them moist.
Rest the smoked necks for 10-15 minutes before digging in. The meat should be fall-off-the-bone tender after the low and slow smoking process.
How Long to Braise Turkey Necks
Braising is similar to slow cooking, but involves searing the turkey necks first to develop browned, caramelized flavors.
To braise turkey necks, season them generously with salt and pepper. Heat a Dutch oven over medium-high heat and brown the necks well on all sides, about 5 minutes per side.
Remove them from the pot briefly. Add aromatics like onions, carrots and celery and cook for 2-3 minutes until slightly softened. Deglaze the pot with a splash of broth, wine or beer, scraping up any browned bits stuck to the bottom.
Return the seared necks to the pot along with enough liquid to come about halfway up the necks. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2-3 hours, until meat is very tender when pierced with a fork.
How to Tell When Turkey Necks Are Done
It can be tricky to tell when bony turkey necks are fully cooked through. Here are a few ways to test doneness:
- Use a fork to test tenderness – meat should easily pull away from the bone when fully cooked
- Check temperature with a meat thermometer inserted into the thickest part – 165°F indicates doneness
- Meat should be very soft, tender and easy to shred when fully cooked
- Try picking a neck up with tongs – it should be close to falling off the bone when ready
When in doubt, it’s always best to err on the side of overcooking to ensure turkey necks are cooked through fully. Waiting a few extra minutes is worth it for tender, juicy meat!
Tips for Cooking Turkey Necks Perfectly Every Time
- Choose uncooked necks and avoid pre-cooked or smoked ones which take less time
- Cook low and slow – high heat can cause the exterior to overcook before the inside is done
- Use a thermometer to check temperature – take it to 165°F for food safety
- Braise, smoke or boil for at least 1 1/2 hours, up to 3-4 hours for maximum tenderness
- Add vegetables, herbs and spices to the cooking liquid for extra flavor
- Let cooked necks rest for 5-10 minutes before serving
- Enjoy turkey necks shredded, chopped or hand-pulled right off the bone!
Serving and Storing Leftover Turkey Necks
Turkey necks make for incredible soups, stews, tacos, sandwiches and more when shredded or chopped after cooking. Here are some tips for enjoying the leftovers:
- Allow necks to cool completely before refrigerating. Store in an airtight container for up to 4 days.
- Reheat gently in broth or gravy to prevent drying out. Simmer on the stovetop or bake covered in a 300°F oven.
- Freeze cooked turkey necks in broth or gravy for longer term storage. Thaw overnight in the fridge before using.
- Pick all the meat off the bones when ready to use. Discard bones, skin and fat before reheating or adding to recipes.
- Stir shredded turkey neck meat into beans, soups, eggs, pasta, rice and more for extra flavor and protein.
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.
Super Tender Smothered Turkey Necks | Comfort Food | Chef AldenB
FAQ
Why are my turkey necks tough?
How long do cooked turkey necks last?
Is boiled turkey necks good for you?