Are Smoked Turkey Necks Already Cooked?

Learn how to make some delicious fall-off-the-bone smoked turkey necks. The meat is slowly cooked until completely tender and definitely worth the wait. Go on and impress your family or guests with this super easy recipe for the holidays.

My family are big fans of both oxtail and turkey neck. While oxtail can be very pricey, turkey neck is the cheaper equivalent.

Many people frown at the thought of eating turkey neck BUT in my humble opinion, it is very underrated.

We usually play it safe when serving turkey neck, by that I mean we tend to just stew it and use the meat and bones to make stock or serve it in soup.

When I made this for my family, there were taken back by the smokey flavour along with the tenderness.

It was like eating oxtail, except that it wasnt, I must admit, even I surprised myself with just how delicious smoked turkey necks actually tastes.

Its more fun that smoke it yourself, plus you have better control over just how “smokey” the meat will be.

I thought the results would be underwhelming, however, it was far from that. Which is why I just had to share the recipe with my readers.

I dont have an outdoor smoker, I use an eletrical one that I can just plug in and use indoors and it yields the same results.

Dont worry its NOT a Presto electrical smoker as I know there was some controversy centred around it being recalled.

Preparing your turkey neck

Similar to oxtail, turkey requires a few hours to cook.

If you know how to prepare your turkey neck and cook it properly then the results will be very juicy, tasty with a sweet smokiness to it.

Just like any other meat recipe, I adhere to my own Caribbean customs, which is to thoroughly clean the meat before applying the marinade.

The marinade has a little kick to it, thanks to the use of the hot sauce. I personally like to leave the meat to marinate for at least a few hours or overnight or Im not in a hurry.

It depends on my schedule but a few hours at the minimum is recommended for the ingredients to penetrate the meat.

As I mentioned earlier any type of smoker will do for this recipe, be it an outdoor or indoor one. The main thing is to achieve that smokey flavour.

You definitely dont want to rush this process, so finding the right temperture is important.

It the temperature is too high it wont cook properly and the texture will be too tough and if its too low, the meat will take forever to actually cook.

You definitely, want to keep an eye on the turkey neck, as once it has cooked through, you should remove it from the smoker straight away.

I like to accompany the turkey neck with some gravy made from the drippings leftover in the smoker.

You should have enough liquid to make roughly one cups worth.

It also doubles up as some dipping sauce, depending on how you intend to serve your turkey necks.

• Place the turkey necks in a large bowl or zip lock bag.
• Mix the olive oil, browning sauce, soy(a) sauce, hot sauce, all purpose seasoning, brown sugar, onion granules, garlic granules, thyme, shado beni, black pepper and pink salt in a small bowl.
• Do a taste test of the rub before adding it to the turkey neck to ensure that there is enough pink salt and adjust accordingly.
• Drizzle and coat the meat with the wet rub and leave to marinate or several hours or overnight (if you are using a zip lock bag be sure to secure it).

• Preheat the smoker to 248F/120C and prepare your wood chips (I used apple wood).
• Remove the turkey necks from the marinade and place them on the smoker racks (being careful not to overcrowd).
• Smoke the turkey necks for approximately 2 hours, check them frequently and rotate them if necessary to ensure even cooking. You will want to smoke the meat until it reaches an internal temperature of 165F/74C (a themometer can determine its readiness).
• Once cooked, leave the turkey neck to rest.

• While it is resting, prepare the gravy, in a medium sized saucepan, on medium heat, add the turkey stock, tomato paste, drippings from the turkey neck and thyme.
• Stir until a thick-ish gravy is formed (this should take several minutes).
• Do a taste test and add pink salt and black pepper if needed.
• Add the turkey neck to the saucepan (this is an optional step) and coat with the gravy.
• Alternatively, you can skip the above step and serve the gravy on the side as a dipping sauce.
• Serve accordingly.

• For best results, eat the turkey neck immediately.
• If you need to re-heat, wrap the meat, tightly in foil and place in the oven to heat through.
• If you are using store bought browning sauce then use no more than 1 teaspoon.
• Here are the links to the Browning Sauce, the All Purpose Seasoning and Hot Sauce recipe.
• Any leftovers should be refrigerated and eaten within 3 days.
• If you cannot get onion/garlic granules use the powdered version instead.
• Make sure the meat is cooked through, if it is your first time smoking turkey necks then use a thermometer to ensure its readiness.
• If you cannot get hold of any shado beni then use coriander instead.
• Make sure to do a taste test of the marinade before applying it to the meat.
• You can use dried thyme instead.
• Make sure the turkey neck is thoroughly washed and blotted dry before starting the recipe.
• You can use either an indoor or outdoor smoker to make this recipe.
• I used apple wood chips but you may want to use another flavoured wood chip(s).

Reasons to make this recipe

• It is a cheap/budget friendly choice of meat
• It is cheaper than oxtail yet tastes just as good
• A perfect choice to use during the holiday season
• Totally underrated
• The meat is very juicy and flavoursome
• You can serve this as a side dish or serve along with a main course

The ONLY Way to Make Mouth Watering Smoked Turkey Necks

FAQ

Is smoked turkey cooked or raw?

• Hot smoking cooks the meat:

  The process of hot smoking reaches temperatures high enough to fully cook the turkey. 

• Check the packaging:

  Always check the label on your smoked turkey to confirm if it is “fully cooked”. 

• Reheating is often needed:

  Even though it’s cooked, you might need to reheat a smoked turkey to serve it hot. 

Are smoked turkey parts already cooked?

Our smoked products are fully cooked so preparing them is quick and easy! Here are two great heating methods for heating up large items, like our whole smoked turkey: Using your crockpot: Place your crockpot on LOW and cover the bottom with water or broth.

Are smoked neck bones fully cooked?

• Cook on low heat and slowly
• Simmer in broth instead of water for a more meaty flavor
• Cook until the meat is tender and falling off the bone

Is smoked turkey sausage already cooked?

• Pre-cooked: Most brands market their smoked turkey sausage as fully cooked. 

• Heating only needed: You only need to heat it up before serving, whether by pan-frying, grilling, or microwaving. 

• Check the label: Always double-check the packaging to ensure the specific product you are buying is labeled as fully cooked. 

Can smoked turkey necks be cooked?

Yes, smoked turkey necks can be used in various dishes. They can add rich flavor to soups, stews, collard greens, and other braised dishes. You can also use the cooked meat in sandwiches or shred it and incorporate it into salads. Can I cook smoked turkey necks on high heat to reduce the cooking time?

How long does it take to cook smoked turkey necks?

Then, simmer them in a broth or sauce until they are tender and fully cooked. How long does it take to cook smoked turkey necks on the stove? Cooking time may vary depending on the size and thickness of the turkey necks, but typically, it takes about 1 to 1 ½ hours to cook them on the stove.

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.

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 smoked turkey necks in a Dutch oven?

In a large pot or Dutch oven, heat some oil or butter over medium heat. Add the diced onions, celery, and carrots, and cook until they start to soften and become fragrant. This will create a flavorful base for your dish. 4. Add the turkey necks Once the vegetables are cooked, add the smoked turkey necks to the pot.

Can smoked turkey necks be reheated?

Leftovers: To store leftovers, place the smoked turkey necks in an airtight container and refrigerate for up to 3-4 days. When ready to reheat, place them in a pot with a splash of water or broth, cover, and warm over low-medium heat on the stove until heated through.