How to cook boiled turkey necks on the stove so the meat is fork tender. Then enjoy as is or make into a delicious gravy for your holiday meal.
If you hate to waste food, you should try boiled turkey necks so you can get all the protein off your whole bird. It’s super flavorful dark meat packed with protein, calcium and nutrients. You can add it into gravy, soup or one of your favorite leftover turkey recipe.
Turkey necks are an underappreciated cut of meat that can transform soups, beans, stews, and more when prepared properly. But boiling turkey necks to the ideal tenderness requires knowing how long to simmer them on the stove. Undercook them and you’ll end up with tough, rubbery meat. Boil them too long and they turn mushy. Follow this complete guide to learn the perfect boiling times and techniques for succulent, fall-off-the-bone turkey necks every time.
Why Boil Turkey Necks?
Low and slow boiling tenderizes turkey necks in a way no other cooking method can. Here’s why it’s 100% worth the time:
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Breaks down collagen into gelatin for succulent, melt-in-your-mouth meat.
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Extracts rich, savory flavor into cooking liquid for killer soups and braises.
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Infuses seasonings deep into the meat.
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Yields nutritious bone broth full of minerals,
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Provides budget-friendly flavor to transform beans, greens, chili and more.
When you need affordable, fuss-free flavor, boiled turkey necks deliver in spades.
Boiling Time Guidelines
The boiling time for turkey necks can vary based on size, quantity and altitude. But here are general guidelines
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1-15 hours for average-sized necks produces tender meat
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2-3 hours for fall-off-the-bone texture.
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45 mins-1 hour for small or pre-cut necks.
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Add 15-30 mins at high altitudes above 3000 feet.
Rely more on fork-tenderness tests than strict time. But these durations provide a helpful starting point.
Step-by-Step Boiling Method
Follow these simple steps for perfectly boiled turkey necks:
1. Prepare a Large Pot
Use a heavy stockpot or dutch oven with a tight-fitting lid. Make sure it’s big enough to fit all the necks with ample water.
2. Add Necks, Aromatics & Liquid
Place necks in the pot along with quartered onions, crushed garlic, bay leaves, whole peppercorns and enough water to cover by 2-3 inches.
3. Bring to a Boil
Heat on high until the liquid comes to a rapid boil. Skim off any foam that rises to the top.
4. Reduce to a Gentle Simmer
Lower heat to maintain a gentle simmer. Partially cover, leaving a small gap for steam to escape.
5. Cook Low & Slow
Simmer necks for 1-3 hours until extremely tender when pierced with a fork. Top off water as needed.
6. Check Fork-Tenderness
Test doneness after 1 hour. Meat should shred easily. Cook longer if needed.
7. Cool, Strain & Serve
Once boiled to perfection, let necks cool slightly before handling. Strain cooking liquid and serve necks.
That’s all it takes for the most flavorful boiled turkey necks!
Helpful Tips & Tricks
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Add salt only after necks are tender to prevent tough meat.
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Let necks cool in broth overnight for more intense flavor infusion.
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Reserve cooking liquid for soups, rice, beans or gravy bases.
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Slice necks before boiling to reduce cooking time.
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Use a pressure cooker to shorten total boiling duration.
With the simple stovetop boiling method and optimal cooking times, you can enjoy incredible turkey neck dishes any night of the week. Transform soups, beans, stuffing and more with their rich, savory flavor.
FAQs About Boiling Turkey Necks
What’s the best pot for boiling necks?
Use a heavy stockpot or dutch oven with a tight lid. Make sure it’s big enough to fully submerge the necks.
Should I add any seasoning?
Absolutely! Onion, garlic, bay leaves, whole peppercorns and salt are great turkey neck boil boosters.
What temperature should the water be?
Gently simmer around 180°F. Rapid boiling can make the meat tough.
Do I need to watch the pot the whole time?
No, just check tenderness hourly and top off the water level as needed.
Can I use a slow cooker instead?
Yes, a slow cooker works well. Cook on low 6-8 hours until tender.
With this complete guide to stovetop turkey neck boiling times and techniques, you can master cooking this underrated cut to succulent perfection. Enjoy!
How do you clean turkey necks before cooking?
You will rinse under cold water and remove any excess fat that may be present. If there are any feathers or part there of stuck into the meat pull those out and discard to clean them off. Some people prefer to soak turkey necks in a saltwater solution to help remove any residual blood and impurities too but that is optional.
- 2-4 turkey necks frozen or fresh
- Beef broth or turkey drippings, enough to submerge them
- Bay leaves I like for flavor
- Celery is optional
- Onion quartered
- Carrot peeled, cut into large pieces
- Sprinkle of salt and pepper if desired
- 1/2 tsp granulated garlic
If you want to use it ALL of it after removing your tender turkey necks you should go further. After that just use a strainer to remove small pieces left. Use the broth then to make a leftover turkey soup, to make mashed potatoes or turkey neck gravy (seen below).
How to Cook Turkey Necks
We first shared air fryer turkey necks the other day. Those get really crispy with a dry rub on the outside. Now it was time to get it as tender as possible so the meat just falls right off. The best way to do this with any protein is to submerge in boiling water for a while.
Since it’s going to be in there a good hour it is best to add some seasonings and a few pieces of produce. White or yellow onion, celery and carrots are the most commonly used for this or when boiling a whole chicken too. When done you can then use this homemade turkey broth of sorts in other recipes.
