How Long Does It Take to Cook Boiled Turkey Necks?

Boiled turkey necks are a delicious soul food staple that takes time to cook but is well worth the wait. When simmered for hours in a flavorful broth, the meat becomes incredibly tender and infused with spice and seasoning. If you’ve never had boiled turkey necks before, you’re in for a treat! This southern comfort food is packed with mouthwatering flavors.

An Overview on Cooking Turkey Necks

Turkey necks contain a lot of collagen which needs to be broken down through slow, moist cooking methods like boiling, braising, or stewing. The connective tissues in the meat transform into gelatin when cooked low and slow, resulting in succulent, fall-off-the-bone turkey.

Many people enjoy cooking turkey necks in a seasoned broth along with vegetables like onions, celery, carrots, potatoes, and corn on the cob. This turns it into a hearty one-pot meal, similar to a seafood boil. The necks can also be smoked or slow cooked in a flavorful gravy or sauce until tender.

How Long Does it Take to Boil Turkey Necks?

Most recipes call for boiling turkey necks for at least 2-3 hours to become fork tender. The exact time can vary depending on the size and amount of necks temperature of the broth, and how well you want them cooked. Smaller necks may take around 2 hours while larger meatier ones can take 3-4 hours to become tender enough to pull clean off the bone.

As a general guideline when boiling turkey necks:

• 1-2 hours – Turkey necks begin to soften and cook through but still need more time.

• 2-3 hours – Necks are fork-tender and the meat easily separates from the bones. This is the recommended minimum boiling time.

• Over 3 hours – Meat is fall-off-the-bone tender and can start to shred. The broth develops deeper, richer flavors.

It’s better to allow extra cooking time than to undercook them. Check tenderness periodically by poking the necks with a fork. When fully cooked, the meat should pull away easily. If still tough, continue simmering until tender.

Tips for Boiling Turkey Necks

• Start with raw, thawed necks if possible. Frozen works too but may need even more time.

• Rinse necks and remove any feathers or excess fat/skin. Cut into smaller pieces for quicker, more even cooking.

• Use a large pot and add necks along with aromatics like onion, carrots, celery, garlic, and fresh herbs. Pour in enough water or broth to submerge them.

• Bring to a boil then reduce heat to medium-low, just high enough to maintain a gentle simmer.

• Add any potatoes, corn on the cob or smoked sausage during the last 30 minutes so those don’t overcook.

• Skim foam and fat that rises to the top occasionally. Add more liquid if needed.

• Once fully cooked, use turkey necks immediately or let cool in broth before refrigerating. Reheat gently to preserve tenderness.

The rewarded for the long cook time is succulent, flavorful meat that’s well worth the wait. Now that you know roughly how long to boil turkey necks – between 2-4 hours – you can cook up these southern-style necks. Enjoy them on their own or use them in soups, gravy and other mouthwatering dishes.

Other Ways to Cook Turkey Necks

While boiling is a popular preparation, turkey necks can be prepared using various moist-heat cooking methods. Here are some other techniques:

Slow Cooker (Crockpot): Cook low and slow in a crockpot with seasonings and vegetables for 6-10 hours.

Braising/Smothering: Brown necks then braise in a flavorful sauce for 2-3 hours until fork tender.

Stewing: Add to stews and let simmer for hours until the meat shreds easily.

Pressure Cooking: Cook necks in a pressure cooker with broth and spices for 30-60 minutes depending on amount.

Smoking: Impart delicious smoky flavor by smoking necks for 4-6 hours at low heat around 225°F.

Each technique keeps the meat moist while tenderizing it. Feel free to get creative with spices, sauces and ingredients to add your own personal flair.

Serving Suggestions for Turkey Necks

There are many delicious ways to serve up boiled, braised or smoked turkey necks:

• On their own as a main dish, with sides like mashed potatoes or rice.

• Chopped or shredded over greens, beans, soups and stews.

• In gumbos, jambalaya, and other Cajun or Creole dishes.

• Over hot cooked noodles or mashed potatoes.

• Mixed into casseroles and pot pies.

• On sandwiches in place of deli meat or chicken salad.

• Diced up in omelets, breakfast tacos or hash.

Get creative and try turkey necks in your favorite recipes. They add rich, meaty flavor to many dishes.

Storing and Reheating Turkey Necks

Storing: Refrigerate boiled, cooked necks in an airtight container up to 4 days. To freeze, let cool fully in broth then transfer meat to freezer bags or containers up to 4 months.

Reheating: Place necks in a dish with a bit of broth. Cover and warm in a 300°F oven or microwave until heated through. Or simmer gently in broth on the stovetop just until warmed, being careful not to overcook.

Proper storage and gentle reheating preserves the tenderness of the meat. Avoid boiling or cooking the necks again after they are fully cooked.

Satisfying Southern Soul Food

Boiled turkey necks have a well-deserved place in soul food history. Their rich meatiness soaked in spice is hard to beat. While they take patience to cook, the end result of fork-tender, pull-apart meat is well worth the wait. For authentic flavor, simmer necks for at least 2-3 hours. Then dig into these satisfying turkey necks and savor traditional southern comfort food at its finest.