These Smothered Turkey Necks are juicy, tender, and seasoned to perfection after being cooked low and slow in a Cajun gravy thatll have you licking the plate.
Most people only use turkey necks for soup or gravy for Thanksgiving dinner or discard it entirely.
Ive been eating turkey necks since I was knee-high to a frog. They are a big part of New Orleans food culture; they are served for Sunday dinner, at Crawfish boils, and at mom-and-pop restaurants. My grandfather used turkey neck meat in his dirty rice to add another layer of flavor.
I have no idea why its taken me this long to share this recipe, but here we are. I like to make turkey necks with an Etouffee approach; browned turkey necks in brown gravy equals a flavor party.
There are two things that Ill tell you about cooking smothered turkey necks. First, you must decide between a thin gravy with just the jus or a thick gravy made from a roux (my favorite). Second, is picking a cooking method; are you going with a slow cooker/crock pot, pressure cooker (instant pot), or bake them in the oven?
Once you figure those two out, you can start licking your chops for dinner because it will be good!
Before you start whipping up this smothered turkey neck recipe, look at this list of ingredients to make sure you have everything you need for some fall-off-the-bone turkey necks.
You can find turkey necks with other turkey items at your local grocery store. Every store may not carry them, so call before making a blank trip. Please do not confuse them with smoked turkey necks. Turkey necks come in various sizes, so try to pick similar ones. That can be challenging, so ask your butcher to cut the meatier, larger ones in half.
I love using Savory Cajun Seasoning for this recipe because its low-sodium and flavorful. You can also use my Homemade Creole Seasoning. Its a blend of salt, black pepper, garlic powder, onion powder, cayenne pepper, and more herbs and spices you should already have.
Theres no point in using water and washing away all the flavor, so use a low-sodium chicken stock/broth.
Youll need the Cajun-Creole holy trinity, onion, celery, and bell peppers. I also love the flavor that bay leaves, fresh thyme, and sage add to this recipe.
To make a yummy gravy that these turkey necks can braise in will need flour and oil. My preference is unbleached flour and avocado oil for a healthier gravy.
Turkey necks are an underutilized and delicious cut of meat that deserves more attention. When cooked properly, the meat becomes incredibly tender and flavorful. The bones and cartilage also impart richness to stocks, soups and gravies. Here is a complete guide to preparing moist, tasty turkey necks at home.
Why Cook Turkey Necks?
There are several benefits to cooking turkey necks
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They are budget-friendly and widely available, Necks can often be found for a fraction of the cost of other turkey cuts
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The meat has a deep, rich turkey flavor. It is gamier than breast meat.
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More edible meat than it appears. When cooked right, a good amount of meat pulls off the bone.
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Bones and cartilage add body and flavor. They impart gelatin and richness when simmered in liquid.
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Easy to prep with no tedious trimming required. Just rinse and cook.
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Versatile for use in soups, gravies, braised dishes and more.
Choosing Good Turkey Necks
Look for fresh, not frozen turkey necks within a few days of the sell-by date. They should have a mild raw turkey smell with no off odors. Avoid necks with dry or cracked skin. Both skin-on and skinless work in recipes.
Prepping Necks for Cooking
Rinse necks under cool water and pat dry. Trim any feathers or excess fat. The skin and fat can be left on for added moisture and flavor. No other prep needed!
Methods for Cooking Tender, Juicy Turkey Necks
Braising
- Pat necks dry and season all over with salt and pepper.
- Brown well on both sides in oil over medium-high heat.
- Add broth, wine or sauce, bring to a boil, then reduce heat.
- Simmer gently covered until very tender, 60-90 minutes.
Stewing
- Place necks in a pot and add enough water or broth to cover by 1-2 inches.
- Add seasonings like garlic, pepper, bay leaves.
- Simmer covered for 1.5-2 hours until fall-off-the-bone tender.
Smoking
- Season lightly with dry rub. Smoke at 225-250°F for 2-3 hours until 165°F.
Roasting
- Coat necks with oil and seasonings. Roast at 400°F for 45-60 minutes until browned.
Grilling
- Toss necks in oil and seasoning. Grill over indirect medium heat for 45-60 mins, turning occasionally.
Slow Cooker
- Place seasoned necks in a slow cooker with 1 cup broth/water. Cook on Low for 7-8 hours.
Oven Braise
- sear necks in pot first, then add liquid and braise covered in a 300°F oven for 2-3 hours until tender.
Tips for Moist, Flavorful Turkey Necks
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Choose fresh, quality turkey necks within a few days of sell-by date.
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Pat necks very dry before cooking for best browning.
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Use a meat thermometer to determine doneness – 165°F for safety.
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Braise, stew or smoke necks for tender meat that pulls off the bones.
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Add vegetables, herbs and spices to the cooking liquid for flavor.
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Let roasted or grilled necks rest 5-10 minutes before serving.
Serving Suggestions for Cooked Turkey Necks
The tasty, succulent meat pulls cleanly off the bones after cooking. It can be used in many recipes:
- Over rice, potatoes, pasta or greens
- In gumbo, jambalaya, soup or chili
- On nachos, pizza, in omelets or tacos
- In sandwiches, wraps, salads, or casseroles
- On its own as a snack or appetizer
Safely Storing and Reheating Leftover Necks
Refrigerate cooked necks up to 4 days. Reheat gently on the stovetop or in the oven at 325°F until heated through, pulling meat off bones. Frozen necks will keep 2-3 months. Always reheat leftovers to 165°F.
With proper cooking methods like braising, stewing or roasting, inexpensive turkey necks become moist and succulent with a rich, meaty flavor. The bones and cartilage add body to sauces and broth. With this handy guide, you can easily prepare delicious turkey necks at home.
How To Store Smothered Turkey Necks
Leftover turkey necks are best 3 days after cooking, and the flavor will be better the next day. However, theyll be good for 7 days if stored in an airtight container in the fridge.
After cooling turkey necks, place them in an airtight container and in the freezer for 2 months. If you need them immediately, place them in a bowl with cool tap water or thaw them 24 hours before using.
Reheat turkey necks in a pot over medium heat for 10 minutes or until hot.
Make them in advance. Before pouring the gravy over the turkey necks, cool it down first. Wrap it up and pop it in the fridge. The next day, take it out and let it sit at room temperature for 15-20 minutes before baking.
How To Make Smothered Turkey Necks Recipe
Making tender turkey necks requires time to break down the neck bones, so check the pro tips section below to show you the best way to save time.
Preheat the oven to 300°F/ 148°C. Liberally season turkey necks on both sides with 4 tablespoons of Savory Cajun seasoning.
In a medium bowl, combine the remaining Cajun seasoning in flour. Light dredge turkey necks in flour.
Heat a heavy bottom pot over medium heat, add oil and butter; once butter is melted, in batches, cook turkey necks for 2-3 minutes per side until brown.
Set aside, and add remaining oil and butter.
Once melted, add ½ cup of seasoned flour and stir constantly until it turns peanut butter brown.
Stir in onions, bell pepper, celery, and kosher salt; cook for 2-3 minutes. Add garlic, thyme, sage, cayenne pepper, and bay leaves, and cook for 1 minute.
Add worcestershire sauce and chicken stock, stir until smooth, and bring to a boil. Add the turkey necks back, cover, and bake for 3-3 ½ hours until turkey necks are fork tender. Stir at the halfway point and lightly scrape the bottom of the pot; add more stock if you want a looser gravy.
Serve turkey necks with gravy over rice or mashed potatoes and garnish with green onions and parsley.
Super Tender Smothered Turkey Necks | Comfort Food | Chef AldenB
FAQ
How do you cook turkey necks?
First, you will brown the turkey necks on a hot skillet. Then, you will place the browned necks in a cast iron skillet with some fresh carrots and onions and bake them for about one and a half hours. When you pull your turkey necks out of the oven, the meat will fall off the bone and become extremely tender.
What can I do with my turkey neck?
Make Stock or Broth: The neck is great for adding flavor to homemade turkey stock. Simply simmer it with vegetables like carrots, celery, and onions, along with herbs such as thyme and bay leaves. This stock can be used for gravy or soups.
Is a turkey neck good to eat?
Turkey necks: Turkey necks are actually a meaty part of the turkey. It’s a cheap cut that works great roasted, or in stews and soups. Turkey necks can be extremely meaty especially when cooked correctly. If you like turkey meat you’ll love turkey neck bones.
Do I wash turkey necks before cooking?
you clean your Turkey necks. and they will cook faster. because this layer of skin has been removed. just thought you guys should know.
How do you cook a turkey neck?
Cut the neck and backbone up and add them to a large saucepan along with the remaining giblets. Add the chicken or turkey broth along with the chopped vegetables and a few sprigs of herbs. Bring to a boil; reduce the heat to low and simmer for about 45 minutes. Strain the stock mixture and discard the solids.
How do you cook a smothered Turkey Neck?
To achieve optimal tenderness, smothered turkey necks are typically braised or stewed over low heat. A combination of flavorful liquids like broth, onions, bell peppers, and celery helps to maintain moisture and add depth to the dish. Simmered for hours on the stovetop or in a slow cooker, the turkey necks become fall-off-the-bone tender.
How do you cook a turkey neck in a slow cooker?
Add turkey giblets, turkey neck, lower-sodium broth, yellow onions, celery, and carrots to a 5- to 6-quart slow cooker. Cover and cook on LOW for 8 to 12 hours. Gently remove turkey giblets and neck, and reserve for gravy. Carefully pour broth mixture in slow cooker through a fine mesh strainer into a large bowl or pot to equal 6 cups broth.