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 often overlooked part of the bird that can make for a delicious, flavorful meal when cooked properly With the right technique, turkey necks become fall-off-the-bone tender with a rich, meaty taste However, getting the cook time just right is essential to achieving this delicious result. Here’s a complete guide to how long you should cook turkey necks, along with tips for maximize flavor and tenderness.
Why Choose Turkey Necks?
While more commonly used for soup stock or gravy, turkey necks can also be an amazing main dish with the right preparation. Turkey necks are considered dark meat and get a lot of activity, giving them a succulent texture and deep, savory taste. When braised or simmered into tenderness, they provide a uniquely bold and satisfying flavor that you won’t find in white breast meat. Turkey necks are also packed with collagen, which breaks down into gelatin when cooked slow and low, leading to moist, luscious meat.
If you want to experience a new and more flavorful way to enjoy turkey, look no further than the humble neck. It just takes a little know-how to transform these tough cuts into a mouthwatering meal.
Basic Cooking Times for Turkey Necks
The most important factor in cooking tender, flavorful turkey necks is allowing enough time for the collagen to fully break down. Here are some general guidelines for cook times
-
Braising/Simmering: 2 to 3 hours. Low, moist heat is ideal for rendering turkey necks fork tender. Shoot for at least 2 hours of braising, up to 3 for maximum tenderness.
-
Stewing: 1 1/2 to 2 1/2 hours. Allow at least 90 minutes for stewing, extending cooking time for increased tenderness.
-
Boiling/Poaching: 45 minutes to 1 1/2 hours. Turkey necks can be boiled or poached fairly quickly, but go for an hour or longer if you want them really tender.
-
Grilling/Broiling: 30 to 45 minutes, turning occasionally. Quick cooking over high, dry heat. Grill for at least 30 minutes, up to 45 minutes for tender meat.
-
Roasting: 2 to 3 hours at 300°F. Low, slow oven roasting breaks down collagen for tender, juicy meat.
These time ranges ensure the collagen melts for tender turkey neck meat in a variety of cooking methods. Exact timing will vary based on the size and thickness of the necks.
Factors that Affect Turkey Neck Cook Time
A few key factors impact how long it takes to cook turkey necks to perfect tenderness:
Size of the necks – Larger, meatier necks will take longer than smaller, thinner ones. Opt for similarly sized necks for even cooking.
Level of tenderness desired – The longer turkey necks cook, the more tender the meat becomes. Increase cook times for fall-off-the-bone texture.
Cooking liquid – Braising or stewing in broth rather than water adds flavor and helps tenderize.
Cooking method – Moist heat cooking like braising, stewing or boiling tenderizes better than dry heat.
Cooking vessel – The thickness and conductivity of the pot or pan impacts heat transfer.
Cooking temperature – Lower oven/stovetop temperatures result in slower cooking.
Ingredients cooked with – Acidic ingredients like tomatoes can impact collagen breakdown.
Taking these factors into account allows you to adjust cook times as needed to get perfect results.
Tips for Maximizing Flavor
When cooking turkey necks, you also want to make sure you maximize the flavor in addition to tenderness. Here are some tips:
-
Season thoroughly – Rub turkey necks all over with spices, herbs and seasoning blends before cooking.
-
Sear/brown first – Browning the necks amplifies flavor via the Maillard reaction.
-
Use flavorful braising liquid – Opt for broth, wine or other bold braising liquids rather than plain water.
-
Add aromatics – Mirepoix veggies, garlic, fresh herbs and spices boost taste.
-
Deglaze the pan – Scrape up browned bits after searing for rich flavor.
-
Finish with a sauce – Make a flavorful sauce from the braising liquid to serve with the necks.
Applying these easy tricks ensures your turkey necks are bursting with savory flavor in every bite, not just tender.
Testing Turkey Neck Doneness
When braised or stewed, turkey necks are done when the meat is fork tender and easy to shred from the bone. Here are some ways to test doneness:
-
Use a fork to pierce the meat – it should slide in easily when fully cooked.
-
Try easily shredding the meat from the bone with a fork.
-
Check that turkey necks are very tender when biting into them.
-
Look for meat pulling away from the ends of leg and wing bones.
-
Ensure internal temperature reaches at least 165°F.
If your cooked turkey necks pass these tests, they are ready to enjoy! The collagen will be fully melted and the meat succulent and flavorsome.
Serving Up Flavorful Turkey Necks
Once your turkey necks are fall-off-the-bone tender, you can serve them up in many mouthwatering ways:
-
Over rice, potatoes or pasta with the braising sauce for added flavor.
-
Shredded in gumbo, jambalaya or dirty rice for a flavor boost.
-
Chopped and added to soups, stews and chilis.
-
Piled high on a sandwich or po’ boy with tasty toppings.
-
On a hearty salad with robust greens like kale or spinach.
However you choose to plate them up, perfectly cooked turkey necks make for an amazing, savory meal.
With the right cooking times and flavor-building techniques, overlooked turkey necks can become a delicious highlight of your dinner table. Just allow enough braising time for tender meat and add big, bold flavors. Before you know it, you’ll have a new favorite way to enjoy turkey!
What are turkey necks?
They are long, slender, and bony parts of a birds neck that are typically removed when the turkey is processed for meat. While they may not have as much meat as other parts of the turkey, they are still flavorful and can be used in many recipes.
The necks can be boiled, slow-cooked, or braised to make tender and flavorful dishes.
These dark meat parts are also often used to make stocks, broths, and gravies because they contain a lot of collagen, which adds richness and depth of flavor to these liquids. Make our Turkey Bone Broth using the necks.
In Southern cooking, smothered turkey necks are a popular dish where they are slow-cooked in a flavorful gravy until they become tender and delicious. They are served with rice or other side dishes.
- Raw turkey necks: You can buy them at the local grocery store, butcher shops, farmers markets, or online retailers. I had three large pieces of turkey neck, which I cut into smaller pieces, a total of about 2.5 lbs/ 1.2 kg.
- Chicken broth or stock. Alternatively, use beer; it adds a lot of flavor as well.
- Onions: Two large onions, sliced into half-moons.
- Spices: Sweet paprika, fine sea salt, and ground black pepper.
- Vegetable or olive oil for searing.
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.
Delicious Smothered Turkey Necks!
FAQ
How long do you boil the turkey neck and gizzards?
Why are my turkey necks tough?
Are boiled turkey necks healthy?
What to do with the turkey neck?