What’s better than a turkey neck recipe? A smothered gravy-drenched turkey neck recipe! Southern comfort food at its best! Each warm tender piece of turkey neck is perfectly coated in rich and flavorful homemade brown gravy. It only takes around 15-20 minutes of prep work; then, the Instant Pot takes care of the rest for you. Whether you’re cooking for yourself or your whole family, these smothered turkey necks are sure to satisfy.
Southern turkey necks are a complete vibe but I don’t want the whole world to know. I don’t want their prices to sky-rocket like oxtails, you know what I mean. But put a turkey neck in front of me and it’s murder she wrote.
My family didn’t make turkey necks regularly growing up. My husband Kenneth is the one who won my allegiance to turkey necks. He took me to this little hole-in-the-wall place in New Orleans called Old Gentilly Spice Kitchen. It’s old school for real. You place your order with a lady behind glass and she yells it to the kitchen. Felt like home as soon as I walked in.
And their turkey necks smothered in dark brown gravy are insanely life-changing. These turkey necks are so tender that all you have to do is just slightly suck the bone and the meat falls right into your mouth. Ok, this is sounding a bit x-rated but the flavor is pretty orgasmic.
Without fail, I order them whenever I go back. And when I’m craving them here in Dallas I make this recipe.
To make this cozy and flavorful smothered turkey necks recipe, you’ll need the following key ingredients:
Cooking turkey necks in a pressure cooker XL may seem intimidating at first, but it’s actually quite simple once you know the tricks. When done right, pressure cooking turkey necks results in fall-off-the-bone tender meat infused with delicious flavor. This comprehensive guide will teach you everything you need to know to cook turkey necks to perfection every time.
Turkey necks are an underappreciated cut of meat that have long been used in stews, soups, and gravies Comprised of bone, cartilage, and dark meat, turkey necks require long, moist cooking to become tender
Pressure cooking is the ideal method for cooking turkey necks. The intense pressure and steam of a pressure cooker breaks down connective tissues quickly, transforming tough turkey necks into succulent, flavorful meat in a fraction of the usual cooking time.
When shopping for turkey necks, look for pieces with some meat still attached to the bone Avoid necks that are just skin and cartilage The best turkey necks will have a decent layer of dark meat that will cook up moist and delicious.
Benefits of Using a Pressure Cooker XL
A pressure cooker XL offers several advantages when cooking turkey necks:
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Speed: Turkey necks cook up to 70% faster under pressure, ready in under an hour instead of requiring hours of simmering.
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Flavor infusion: Cooking in liquid under high pressure forces seasonings deep into the meat for amazing flavor.
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Tender meat: High pressure tenderizes tough connective tissues, yielding incredibly tender turkey meat.
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Convenient: A pressure cooker lets you cook turkey necks unattended with the press of a button.
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Nutritious broth: Turkey necks release gelatin and nutrients that create a flavorful, healthy broth.
Step-by-Step Guide to Cooking Turkey Necks
Follow these simple steps for perfect pressure cooked turkey necks every time.
Ingredients:
- 2 lbs turkey necks
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 Tbsp olive oil
- 1 cup chicken broth
- 1 cup water
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 tsp poultry seasoning
Instructions:
- Pat turkey necks dry and season all over with salt, pepper, and poultry seasoning.
- Select sauté function on pressure cooker. Heat oil and brown turkey necks on both sides.
- Add onion and garlic and sauté until softened, about 1 minute.
- Add broth, water, bay leaves and any other aromatics.
- Lock lid, ensure valve is sealed. Cook on high pressure 35 minutes.
- Allow 10 minute natural release then quick release remaining pressure.
- Carefully remove lid. Turkey necks should be very tender.
- Transfer necks to a plate. Strain and defat cooking liquid if desired.
- Serve turkey necks topped with concentrated cooking broth for an easy, flavorful dish!
Handy Tips and Variations
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For extra flavor, rub necks with a spice blend before browning like Cajun seasoning.
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Substitute ingredients like onions, broth, etc. to suit your tastes.
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Add vegetables like carrots or potatoes for a one-pot meal.
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Cook up to 2 hours for shredded meat perfect for soups, chili, etc.
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Shred cooked meat for casseroles, sandwiches, tacos, etc.
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Save bones to make bone broth stock after removing meat.
Frequently Asked Questions
How long should I cook turkey necks?
Cooking time can range from 30-60 minutes depending on size and pressure cooker. Check doneness after 30 minutes. Meat should be very tender and easy to shred off bones.
Can I pressure cook frozen turkey necks?
Absolutely! Just increase cook time 10-15 minutes for frozen necks.
What are good side dishes with turkey necks?
Try serving pressure cooked turkey necks over rice, mashed potatoes, or polenta to enjoy the delicious cooking broth. Collard greens also pair wonderfully.
Can I make turkey neck soup in the pressure cooker?
Yes, turkey necks are perfect for soup. Cook necks up to 2 hours until meat is very tender then add veggies, broth, noodles etc. for a nourishing homemade soup.
How do I thicken the gravy?
For a thicker gravy or cooking liquid, stir in a cornstarch slurry at the end. Start with 1 Tbsp cornstarch whisked with 1 Tbsp water. Bring to a boil to thicken.
Conclusion
Cooking turkey necks in a pressure cooker XL yields impressive results with very little hands-on time required. Following the simple steps above will reward you with nutrient-packed, flavorful turkey meat that can be used in a variety of dishes. Don’t be intimidated to give turkey necks a try in your multi-cooker. With the right technique, this inexpensive cut becomes a delicious addition to any meal.
How to make Smothered Turkey Necks
This turkey necks recipe only requires around 15-20 minutes of prep work; then, the Instant Pot takes care of the rest for you. To make Smothered Turkey Necks, follow these steps:
- Pat turkey necks dry with a paper towel. Add the turkey necks to a large bowl, sprinkle 3 tablespoons of Creole seasoning, then massage the spice blend into the meat.
- To brown turkey, necks set the Instant Pot to sauté mode (high). Add 1 tablespoon of oil and 2 tablespoons of butter. Once the butter has melted, add turkey necks and brown on all sides for 2 minutes each (total of 6 minutes).
- Set browned turkey necks aside. (Note: If you have a smaller Instant Pot, brown your turkey necks in batches to avoid overcrowding the pot. Divide oil and butter portions for batches).
- Lower heat to medium and add the remaining butter to the pot to melt. Once melted, add onions, celery, and bell pepper to the pot and cook for 4 minutes. Add garlic, bay leaves, sage, 1 tablespoon of Creole seasoning, and cook for an additional minute, stirring occasionally. As the moisture starts to release from the vegetables, use a wooden spoon to scrape up the brown bits from the bottom of the pan
- Sprinkle in the flour and stir until the flour has fully coated the vegetables. Cook for 1-2 minutes. Then, whisk in the chicken stock, Worcestershire sauce, lemon juice, and deglaze the bottom of the pan. Bring the gravy to a boil, then reduce heat to low.
- Add turkey necks back to the Instant Pot and arrange necks in an even layer. Seal the Instant Pot valve, secure the lid, and then set to pressure cooker mode (high). Cook for 50-60 minutes for fork-tender turkeynecks.
- When time is up, carefully press the instant release valve. Transfer turkey necks to a serving dish. Set the Instant Pot to saute mode (high) uncovered for 15 minutes. To thicken gravy, whisk cornstarch and 1 tablespoon of pot liquids in a small bowl until dissolved, then stir the slurry into the gravy. Remove bay leaves and taste the gravy—season as needed.
- Pour gravy over turkey necks, then garnish with green onions and parsley. Once done, you can serve turkey necks and gravy over rice and enjoy!
How to cook turkey necks in the oven:
- Preheat oven 300°F. Pat turkey necks dry with a paper towel. Add turkey necks to a large bowl, sprinkle 3 tablespoons of creole seasonings, and massage the seasoning into the meat.
- To a large dutch oven over medium-high heat add 1 tablespoon of oil and 2 tablespoons of butter. Once butter is melted, add turkey necks and brown on all sides 2 minutes each side (total 6 minutes). Set browned turn necks aside. (If you have a small instant pot brown your turkey necks in batches to not overcrowd the pot. Divide oil and butter portions for batches).*
- Lower heat to medium and add the remaining butter to the pot and melt. Once melted add onions, celery, and bell pepper to the pot and cook for 4 minutes. As the moisture starts to release from the vegetables, use a wooden spoon to scrape up the brown bits off the bottom of the pan. Add garlic, bay leaves, sage, 1 tablespoon of creole seasoning blend, and cook for an additional minute, stirring occasionally.
- Sprinkle in flour and stir making sure the flour has coated all vegetables. Cook flour for 1-2 minutes. Whisk in chicken stock, worcestershire sauce, lemon juice, and deglaze the bottom of the pan. Bring the gravy to a boil, then reduce heat to low.**
- Add turkey necks back to the pot and arrange necks in an even layer. Cover tightly with lid or foil and transfer to the oven. Cook for 2 – 2 1/2 hours for fork-tender neckbones, remembering to stir halfway through.
- Remove from the oven and transfer turkey necks to a serving dish. Place dutch oven with gravy on the stovetop over medium heat, uncovered for 15 minutes. To thicken gravy, to a small bowl whisk cornstarch and 1 tablespoon of pot liquids until dissolved, then stir the slurry into the gravy. Remove bay leaves, and taste the gravy. If needed add additional seasonings.
- Pour gravy over turkey necks and garnish with green onions and parsley before serving.