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.
Smoked turkey necks are an underrated and delicious cut of meat that can add incredible flavor to many dishes When smoked properly, the turkey necks become fall-off-the-bone tender while infusing soups, beans, greens, sandwiches and more with their signature smoky taste.
In this detailed guide, you’ll learn everything you need to know about how to make smoked turkey necks, from choosing the right necks to prep and marinating to step-by-step smoking instructions.
Benefits of Smoking Turkey Necks
There are many excellent reasons to try smoking turkey necks:
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Provide lots of flavorful, tender dark meat when pulled off the bone after smoking.
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Infuse smoked turkey flavor into beans, soups, stews, greens, sauces and more.
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Require only a brief active prep time since they are small.
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Are inexpensive compared to other turkey cuts like breasts.
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Can be cooked ahead of time and reheated easily.
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Make unique appetizers for game day when cut into bites and served with sauce.
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Provide nutritious protein with less fat than many smoked meat cuts
Choosing Turkey Necks for Smoking
When buying turkey necks for smoking, keep these tips in mind:
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Choose necks that look moist and plump, avoiding any that appear dried out.
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Estimate how many necks you need based on serving 2-3 necks per person.
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Select necks that are similar in size to ensure even cooking
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For easier prep, pick necks with minimal attached skin or excess fat.
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Opt for fresh necks from the butcher counter instead of frozen whenever possible.
Marinating Turkey Necks for Added Flavor
A marinade is highly recommended when smoking turkey necks to make them extra moist and infuse flavor all the way through the meat. Try marinating for 8 hours up to overnight.
Simple Brine Marinade
- 1 quart water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 2 cloves garlic, crushed
- 1 bay leaf
Quick Dry Rub Marinade
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon each garlic powder, onion powder, smoked paprika, salt
How to Smoke Turkey Necks – Step by Step
Follow these simple steps for foolproof smoked turkey necks every time.
Prep
- Rinse necks and pat dry
- Trim off excess fat or skin
- Apply marinade and refrigerate 1-12 hours
Smoke
- Prepare smoker for indirect heating at 225°F
- Add soaked wood chips to smoker box/foil pouch
- Place necks directly on grates of smoker
- Smoke for 2-3 hours until meat reaches 165°F
Finish
- Carefully remove necks from smoker
- Tent with foil and let rest 10-15 minutes
- Pull meat off bones when cool enough to handle
Serve
- Chop or shred smoked turkey meat
- Use in soups, sandwiches, beans, salads, and more
- Refrigerate leftovers within 2 hours
Tips for Juicy, Flavorful Smoked Turkey Necks
Follow these helpful tips for the best results when smoking turkey necks:
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Maintain a steady, low smoker temp between 225-250°F.
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Use woods like hickory, oak, pecan, or apple for optimal flavor.
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Flip the necks halfway through for even cooking.
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Brine or rub necks the night before for extra moistness.
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Loosely tent necks with foil if they brown too fast.
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Let necks rest before pulling meat for juicier results.
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Serve any whole leftover necks within 3-4 days.
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Use pulled smoked turkey meat within 5-7 days.
Delicious Ways to Use Smoked Turkey Necks
Beyond sandwiches, there are many fantastic options for enjoying smoked turkey necks:
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In bean soups and chilies
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Added to collard greens, cabbage, or sauteed kale
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On top of fresh green salads
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Mixed into egg or chicken salads
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Shredded over nachos, baked potatoes, rice bowls
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Chopped and layered on pizza
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Served over pasta or creamy polenta
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In turkey neck soup with veggies
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Used in tacos, quesadillas, burritos, enchiladas
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On top of waffles or pancakes
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In turkey neck hash or breakfast bowls
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Cut into bite-size pieces for appetizers
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Added to any stew, gumbo, or pot pie
With this comprehensive guide, you have all the information needed to make incredibly delicious, smoke-infused turkey necks right at home. Smoking brings out the rich, savory flavor and makes the meat succulently tender. Get ready to enjoy incredible smoked turkey necks in all your favorite dishes!
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.
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.
The ONLY Way to Make Mouth Watering Smoked Turkey Necks
FAQ
Are smoked turkey necks already cooked?
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Pre-cooked:Most commercially available smoked turkey necks are pre-cooked through the smoking process.
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Use for broth:They are commonly used to add flavor to soups and stews as they are already cooked and just need to simmer in the liquid to release their flavor.
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Check the label:Always check the packaging to confirm if your smoked turkey necks are fully cooked.
How long does it take to smoke turkey necks?
Cook Time/How Long to Smoke
It will take 2-3 hours to smoke the turkey necks until they are cooked through.
What is the best way to cook smoked turkey?
Smoke turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach at least 165 degrees F (75 degrees C).
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.
How do you cook smoked turkey necks?
An easy way to prepare smoked turkey necks is on the stove. When cooked with chicken broth, onions, and garlic the necks are infused with even more flavor and the meat becomes melt-in-your-mouth tender. This recipe takes a while to cook but it’s very hands-off and well worth the wait!
Can you smoke a turkey neck?
Smoking turkey neck is actually one of the many great ways to cook it. You can literally smoke it in anything. So, it doesn’t matter if you’ve got an electric smoker or a commercial smoker; like a ceramic Komado-style or offset smoker.
What can you do with smoked turkey neck meat?
Stir smoked turkey neck meat into soups, chilis, and braised veggies. Chop and pile smoked turkey neck meat on nachos, baked potatoes, and salads. Freeze leftover cooked turkey neck meat to use later in casseroles and tacos. Now that you know the simple process, try these delicious oven-baked smoked turkey neck dishes:
How do you cook a smoked turkey neck in a pressure cooker?
Ensure the turkey reaches an internal temperature of at least 165 degrees. Cook longer if necessary. If you like tender, fall-off-the-bone turkey necks, add the broth to a pressure cooker then place the smoked turkey necks on top. Pressure cook for 15-20 minutes until tender. Alternatively, you can add the smoked turkey necks to a baking dish.
Do smoked turkey necks have a smoky flavor?
Smoked turkey necks have a salty profile, so additional seasoning should be approached with caution. Add salt as needed and freshly ground black pepper for taste. Once seasoned to your liking, serve the turkey necks while hot. They pair wonderfully with rice or greens, complementing their smoky flavor profile beautifully. Smoked turkey necks.
Can you buy smoked turkey necks commercially?
While it’s possible to buy smoked turkey necks commercially, we prefer to take care of that step ourselves. That way, we can control the amount of smoke flavor that we get. It also helps us to ensure that the meat is of the highest possible quality.