Learn how to cook turkey necks with just a few easy steps and a handful of ingredients. This budget-friendly dish is perfect for a satisfying family dinner.
A dish of smothered, tender turkey necks is a hearty and comforting meal. Its made by simmering flavorful turkey necks in a homemade gravy or sauce until they become tender and full of flavor. The necks are usually seasoned with basic spices like salt, pepper, and paprika for extra flavor.
This flavorful turkey neck recipe is often served with side dishes like mashed potatoes or white rice, which soak up the tasty brown gravy. Delicious comfort food thats perfect for a cozy family meal.
For more rich and flavorful recipes for smothered meat, check out our Pork Cheeks or the Baked Country-Style Pork Ribs. Or try our delicious Stewed Turkey. [feast_advanced_jump_to]
Turkey necks are an underrated and delicious part of the bird that can be used in various soul food and Southern dishes. However to enjoy their tender meatiness you need to know how long to cook turkey necks. This guide will walk you through everything you need to know, from different cooking methods to doneness tips.
Turkey necks are packed with flavorful dark meat that becomes succulent and tender when cooked low and slow, The neck bones and cartilage need time to break down to make the meat fall-off-the-bone tender
Turkey necks can be cooked whole or cut into chunks. You can boil, bake, smoke, or braise them. The cooking time depends on a few factors:
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Size of the necks – Smaller necks may cook faster than larger, meatier ones Ask the butcher to cut large necks in half
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Cooking method – Braising, boiling, and smoking allow longer cooking times for tender meat. Higher heat methods like grilling require less time.
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Preparation – Browning or sautéing before simmering or braising adds more depth of flavor.
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Doneness – Cook until fork tender and easily shredded, regardless of cooking time.
So how long should you expect turkey necks to cook for? Here’s a breakdown of times for common cooking methods:
How Long to Boil Turkey Necks
Boiling turkey necks in seasoned broth is a delicious and traditional preparation, similar to boiling crawfish. The time needed:
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At least 2 hours – Turkey necks need a minimum of 2 hours at a steady simmer to become fork tender.
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Up to 4 hours – For extra tender and pull-apart meat, boil for 3-4 hours. Check tenderness after 2 hours.
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With potatoes/veggies – Add potatoes, corn, and sausage during the last 30 minutes so they don’t overcook.
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Doneness test – Use a fork to test meat tenderness. It should easily pull away from the bone.
How Long to Bake Turkey Necks
Baking turkey necks in the oven allows you to cook them low and slow for maximum tenderness:
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At 225°F – Bake at a low 225°F oven for 3-4 hours until fork tender.
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Covered in gravy – Braise in flavorful gravy, broth, or barbecue sauce to keep moist.
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Doneness test – When done, the meat should shred easily with forks.
How Long to Smoke Turkey Necks
Smoking imparts delicious flavor. Times vary based on smoker temperature:
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At 225-250°F – Allow at least 5 hours for smoked turkey necks to become tender.
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At higher temps (325°F) – Reduce time to 3-4 hours. Watch closely to avoid overcooking.
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With rub/sauce – Apply a dry rub and/or smoke with barbecue sauce for flavor.
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Doneness test – Use a fork or knife tip to test tenderness. Meat should shred easily.
How Long to Cook Turkey Necks In a Slow Cooker
Using a slow cooker like a Crockpot allows unattended cooking:
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On Low – Cook 8-10 hours on Low.
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On High – Reduce time to 4-6 hours on High.
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Doneness – Turkey meat should easily pull away from the bones when fully cooked.
How Long to Cook Turkey Necks In a Pressure Cooker
A pressure cooker like the Instant Pot greatly reduces cooking time:
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Cook time – Cook turkey necks for 20-40 minutes at high pressure. The time varies based on quantity and size.
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Natural release – Allow the pressure to naturally release for 10-15 minutes before opening the lid.
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Doneness – Turkey meat should be fall-apart tender when pierced with a fork.
Tips for Cooking Turkey Necks
Follow these tips for best results:
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Wash necks and pat dry before cooking.
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Season them well with salt, pepper, Creole seasoning, etc.
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Brown them first in oil or butter for added flavor.
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Cook in flavorful broth, gravy, or barbecue sauce rather than plain water.
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Use a meat thermometer if unsure of doneness. Turkey neck meat is safe at 165°F.
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Allow to rest 5-10 minutes before serving for juices to redistribute.
What To Do With Cooked Turkey Necks
Once cooked, you can:
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Serve turkey necks as a main dish with dirty rice or greens.
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Chop or shred the meat to use in soups, stews, beans, etc.
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Keep broth from boiling or braising to use for gravies or soup stock.
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Pick any leftover meat from bones to add to sandwiches, tacos, pizza, etc.
The tender, savory meat from turkey necks can elevate many dishes. Now that you know roughly how long to cook them, it’s time to try them in your favorite recipes. Just allow enough time for the collagen to break down so you can enjoy moist, succulent meat that falls off the bone.
Different ways of cooking turkey necks
- Brown the seasoned, raw meat in the heated oil on Sauté mode. Remove the meat from the pot and sauté the sliced onions in another tablespoon of oil. Add broth and scrape the bottom of the pot to deglaze and release the browned bits.
- Return the necks to the pressure cooker, nestle them into the onions, close the pot, and pressure cook for 50 minutes. Allow natural release for 10 minutes.
- For a slightly thicker sauce, remove the necks, switch to the sauté mode, and let the gravy simmer until slightly thickened.
How to store and reheat?
- Refrigerate leftover necks in an airtight container for 3-4 days.
- Freeze in an airtight container for 2-3 months. Defrost in the fridge and reheat well before serving.
- Reheat on the stovetop. Add a splash of broth when reheating and stir, often turning the meat pieces on all sides and ensuring the onions don’t catch at the bottom of the pan.
- Reheat in the microwave: Place the food in a microwave-safe dish, cover it with a microwave-safe lid, and heat in short intervals, checking frequently to prevent overheating.