How Long to Deep Fry Turkey Necks for Maximum Crunch and Flavor

Deep fried turkey necks are a delicious, crispy treat that pack a ton of flavor. The cartilage and skin get ultra crunchy when fried, while the meat stays juicy and tender. But to get the perfect texture and doneness, it’s crucial to deep fry turkey necks for the right amount of time. Undercook them and they’ll be too chewy. Fry them too long and they’ll be dried out. So what’s the ideal frying time?

The general rule of thumb for deep frying turkey necks is to fry them for 6-8 minutes per pound at 350°F. This allows enough time for the exterior to get perfectly crispy and golden brown while the interior cooks through fully.

For example, if you have turkey necks that weigh 1 pound total, fry them for 6-8 minutes. For 2-pound necks, fry for 12-16 minutes. Be sure to use an instant read thermometer to double check that the internal temperature reaches 165°F. Let’s go over some more details on getting the perfect fried turkey necks every time.

Tips for Deep Frying Turkey Necks

Deep frying turkey necks requires a little prep and care to do it safely and properly. Here are some top tips:

Use a thermometer – This is crucial for monitoring oil temp and internal doneness. Shoot for 350°F oil and 165°F internally.
Pat necks very dry – Moisture causes spattering when hot oil makes contact. Ensure turkey necks are patted dry with paper towels.
Season well – For maximum flavor, season with a rub or marinade before breading. Cajun seasoning and paprika work great.
Go light on breading – A light coating of flour, cornmeal or batter is plenty. Too thick of coating falls off.
Fry in batches – Avoid overcrowding the fryer. Fry necks in manageable batches for even cooking.
Let oil reheat between batches – Bring the oil back up to 350°F before adding more necks to prevent temperature drop.
Blot fried necks – Use paper towels to blot fried necks and remove excess surface oil. Season again if desired.
Check for doneness – Use an instant read thermometer to verify necks reach safe internal temp of 165°F.

Step-by-Step Deep Frying Instructions

Here is a simple step-by-step process for perfectly fried turkey necks:

Rinse turkey necks and pat very dry with paper towels. Season all over with desired spices, salt and pepper. Let sit 15-30 minutes.
Prepare breading station – Place flour or cornmeal in shallow dish. You can also make a light batter.
Heat at least 4 inches oil to 350°F in deep fryer or heavy pot. Use a thermometer to verify temp.
Coat necks lightly in flour or dip in batter, allowing excess to drip off.
Fry necks in batches without overcrowding, 6-8 minutes per pound.
Remove necks with tongs or slotted spoon and drain on paper towel-lined platter.
Check internal temp of necks, frying longer in 1-2 minute increments if needed.
Allow oil to reheat to 350°F between batches. Repeat steps 4-7 until all necks are fried.
Sprinkle with additional salt, spices or dipping sauce if desired. Enjoy immediately!

Choosing the Right Oil

The type of oil used for deep frying turkey necks makes a difference. Look for oils with high smoke points above 400°F. Good options include:

Peanut oil – Has a neutral flavor that won’t override the turkey flavor.
Canola oil – Another mild oil that lets the turkey shine.
Vegetable oil – A budget-friendly all-purpose frying oil.
Lard or tallow – Provides authentic flavor for Southern-style fried necks.

Avoid olive oil as it has too low of a smoke point for deep frying. Never reuse old or compromised oil. Stick with fresh, high-quality oil for the best results and safety. A couple batches is fine to reuse but then discard it.

Serving Suggestions

Deep fried turkey necks make a stellar appetizer, snack or addition to meals. Here are some tasty ways to serve them up:

On a platter with creamy coleslaw, collard greens, beans and rice
Chopped on top of a fresh garden salad
Piled high on a sandwich with pickles and hot sauce
Served with classic Southern sides like cornbread, greens and mac & cheese
Sprinkled with extra spices like Tony Chachere’s for more zing
Dipped in barbecue sauce, ranch dressing or honey mustard

However you choose to enjoy them, perfectly fried turkey necks are sure to satisfy! Just be sure to allow 6-8 minutes per pound for crispy, juicy, mouthwatering results.

how long to deep fry turkey necks

The Year of Gumbo

Turkey necks are dark meat, so they stay flavorful and juicy when smoked, smothered, stewed, fried, or when prepared in a seafood boil or gumbo.

4 whole turkey necks

1/2 yellow onion, chopped

1 tablespoon Rouses Down the Bayou seafood boil

5 cups water, for boiling

3 cups all-purpose flour

Vegetable oil, for frying

Place turkey necks, onion and seafood boil in water on stove and simmer for an hour. Remove from heat, allow to cool.

Cut turkey necks into 4-inch pieces. Season liberally with salt and pepper, and sear on all sides in a large cast-iron pot with a lid. Remove from pot, roll neck pieces in flour, and fry them in 350°F vegetable oil for approximately 35 minutes, or until heated through.

How to make Fried Turkey Necks

FAQ

How long does it take to deep fry a turkey neck?

How long does it take to deep fry turkey?

A deep-fried turkey typically requires a cooking time of 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes to reach 165°F. If the internal temperature has not reached 165°F, use the stop-and-go method to slowly lower it back into the oil and turn the burner back on to continue cooking.

Why are my turkey necks tough?

The key to keeping turkey necks tender is to add a cup of hot water to your cast iron skillet (or any oven-safe skillet) before you place it in the oven. Creating a slow boil in the oven will ensure that your turkey necks do not become rubbery and burn. The added liquid will also create a yummy gravy!

Do you fry a turkey at 325 or 350?

Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound.