Smoked Turkey Necks – Tender, flavor-packed, fall-off-the-bone turkey goes beautifully with all the Southern fixins for a non-traditionally traditional holiday meal. Turkey necks are totally underrated but great on their own. And they add loads of flavor to your favorite stews, soups, and veggies.
If you are a fan of no-waste cooking, this recipe has your name all over it. And even if you aren’t, you’ll still probably be surprised by how delicious this overlooked part of the turkey can taste when prepared properly.
My family was skeptical too, but when they tasted these smoked beauties, they were immediately convinced that turkey necks deserve their soul food status. Give this amazing recipe a try, and I guarantee you’ll never throw a turkey neck out again. In fact, you’ll probably find yourself adding turkey necks to your grocery list on the regular.
Smoked turkey necks are a delicious and inexpensive meat that can transform any dish into a mouthwatering meal. But to get the best flavor and texture from your smoked turkey necks, it’s important to know exactly how long to cook them. In this article, we’ll walk through everything you need to know to cook smoked turkey necks perfectly every time.
Selecting and Preparing Your Smoked Turkey Necks
When buying smoked turkey necks at the store, look for necks that appear moist and plump, without any dryness or shriveling of the skin. Avoid necks with discoloration or an off-putting odor. For the best results, opt for necks that have been pre-smoked rather than raw. This saves you time and effort since they’re already fully cooked and infused with a delicious smoky flavor.
Before cooking your smoked turkey necks, rinse them under cool water to remove any surface impurities. Pat them completely dry with paper towels. If desired, season lightly with salt, pepper, smoked paprika or other spices. The smoked turkey necks can then be cooked immediately, or stored in the refrigerator for 2-3 days until ready to use.
Cooking Times for Smoked Turkey Necks
The exact cooking time for smoked turkey necks can vary based on the specific cooking method used. Here are some general guidelines:
Stovetop Simmering
One of the easiest ways to prepare smoked turkey necks is by simmering them on the stovetop Place the necks in a pot and add enough water or chicken broth to cover them completely Bring to a boil then reduce heat and simmer for 1,5 – 2 hours until extremely tender, Check periodically and add more liquid as needed to keep the necks fully submerged,
Oven Roasting
For deeper flavor, roast the smoked turkey necks in the oven. Arrange them in a single layer in a roasting pan and roast at 350°F for approximately 45 minutes to 1 hour until completely warmed through and browned. Baste occasionally with broth or pan drippings.
Slow Cooker
Using a slow cooker is a hands-off way to cook smoked turkey necks to fall-off-the-bone doneness. Place seasoned necks in the slow cooker and add broth or water to cover. Cook on low heat for 6-8 hours. The low gentle heat tenderizes the meat over time.
Pressure Cooking
For ultra-fast cooking a pressure cooker like the Instant Pot can have smoked turkey necks ready in 30-40 minutes. Add necks and liquid to pressure cooker and cook at high pressure for 30 minutes then allow pressure to release naturally. The necks will be incredibly tender.
Deep Frying
While not as common, deep frying can also be used to cook smoked turkey necks. Heat oil to 350°F in a deep fryer or heavy pot. Fry necks for 4-5 minutes until heated through and browned. Drain on paper towels and season further if desired.
Tips for Perfectly Cooked Smoked Turkey Necks
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Lower, gentler heat and longer cooking times result in more tender, fall-off-the-bone meat. Avoid boiled or high heat.
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Keep necks fully submerged in liquid while cooking to prevent drying out. Top off with more liquid as needed.
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Season conservatively or not at all since smoked turkey necks tend to already be salty.
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Let cooked necks rest for 5-10 minutes before serving to allow juices to reabsorb for moist, tender meat.
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Slice or shred the meat from the bones after cooking for easier eating.
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Add aromatics like onions, garlic, herbs or peppers to the cooking liquid for extra flavor.
Delicious Ways to Serve Smoked Turkey Necks
Once your smoked turkey necks are cooked to tender perfection, there are endless possibilities for how to serve and enjoy them:
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On top of rice, beans or grits as a savory protein
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Chopped or shredded in gumbos, soups or stews
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Over fresh greens for a protein-packed salad
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In casseroles, pasta bakes or stuffings
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On sandwiches, wraps or tacos
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Topped with your favorite barbecue sauce
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Alongside classic soul food sides like mac and cheese or collard greens
With the proper cooking time, smoked turkey necks become irresistibly juicy, smoky and flavorful. Follow these tips and guidelines to take your smoked turkey neck dishes to new heights. Now go unleash your inner pitmaster!
How to Smoke Turkey Necks
Prep the Turkey Necks
- Clean – Remove the turkey necks from their packaging and pat them dry with a clean paper towel to remove any excess liquid. Then place them in a large bowl. (Photo 1)
- Make the Marinade – Mix the olive oil, Worcestershire sauce, Creole seasoning, brown sugar, salt, and pepper in a small bowl. (Photos 2-3)
- Marinate – Pour the marinade over the turkey necks and mix well until they are fully coated in marinade. Cover the bowl tightly with plastic wrap and let it marinate in the fridge until you are ready to smoke. Marinate for up to 24 hours. (Photos 4-5)
Smoke the Turkey Necks
- Preheat Smoker – Add your choice of wood or pellets to the smoker and preheat it to 250℉/120℃.
- Start Smoking – Place the turkey necks directly on the smoker racks. (Photo 6)
- Finish Smoking – Cover and smoke for two to four hours, moving them around occasionally for even cooking. Smoke until the turkey has reached an internal temperature of 165℉/74℃.
- Serve – When cooked, remove the turkey necks from the smoker, let them rest for about 5 minutes, and serve.
- I love the flavor you get when smoking turkey necks, but you could roast them in the oven or even cook them in your Instant Pot or slow cooker. Cooking times will vary depending on the method you use, obviously.
- Feel free to customize the seasonings in the marinade however you like. Basically, anything you want to season turkey meat with will work.
- Sometimes some parts of the smoker get hotter than other parts. That’s why you move the necks around occasionally as they cook. You know your smoker, so just use your best judgment here.
- You’ll know when the necks are cooked when a meat thermometer shows 165℉/75℃.
- Most of the time, turkey necks come packaged whole. You can cut these guys into smaller pieces before marinating or leave them whole, whatever you prefer.
I recommend marinating turkey necks for 24 hours before smoking. Then your prep work is done, and all you need to do is smoke them. However, you can make these a few days in advance if you want, as long as you refrigerate them. You can also freeze turkey necks for three months if you’re going to make them way ahead of time.
Serving and Storage Instructions
Let the turkey necks rest for about five minutes after pulling them out of the smoker, and then serve them warm with whatever Southern sides you please. (Don’t forget the hot sauce.)
Store leftover turkey necks in an airtight container. You can either refrigerate them for 3-5 days or freeze them for three months.
To reheat smoked turkey necks, pop them in your microwave or air fryer for a few minutes until heated through. You can also plop them into soups or stews as you cook. If you freeze them, you can thaw them in the fridge overnight or toss them directly into your stew or soup and simmer until heated through.
Good question. If you buy already smoked turkey necks, then yes, they are cooked. For this recipe, you need raw turkey necks, and you’ll do the smoking to cook them.
If the turkey necks look like they need a good cleaning, you can rinse them with water and cut off any excess membrane. Be careful when cutting membrane off wet necks, though – they can be slippery. And pat them dry before you marinate them.
Turkey necks are relatively high in fat, but the fat content isn’t excessive considering that turkey is a leaner meat than most.
The ONLY Way to Make Mouth Watering Smoked Turkey Necks
FAQ
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