How Long to Fry Turkey Necks for Maximum Crunch and Flavor

Fried turkey necks are a delicious, crispy treat that pack a ton of flavor. When prepared properly, the skin gets ultra crispy and the meat stays moist and tender. But to achieve the perfect texture and doneness, it’s important to fry turkey necks for the right amount of time. Undercook them and they’ll be too chewy and raw. Fry them too long and they’ll be dried out and tough. So what is the ideal frying time for tender, juicy turkey necks with crispy skin?

The General Rule for Frying Time

The general rule of thumb for deep frying turkey necks is to fry them for 6-8 minutes per pound at 350°F oil temperature This allows enough time for the exterior to get perfectly crispy and golden brown while the interior cooks through fully.

For example, if you have turkey necks that weigh 1 pound total, fry them for 6-8 minutes. For 2-pound necks, fry for 12-16 minutes. For a 5 pound batch, allow 30-40 minutes.

Be sure to use an instant read thermometer to double check that the thickest part of the necks reach an internal temperature of 165°F. This ensures they are cooked through for food safety.

Key Tips for Deep Frying Turkey Necks

Deep frying turkey necks requires some prep and care to do it safely and properly. Here are some top tips:

• Use a deep fry thermometer – This is crucial for monitoring oil temp and internal doneness Shoot for 350°F oil and 165°F internally,

• Pat necks very dry – Moisture causes spattering when hot oil makes contact. Ensure turkey necks are patted dry with paper towels.

• Season well – For maximum flavor, season with a dry rub, marinade or brine before breading. Cajun seasoning and paprika work great.

• Go light on breading – A light coating of flour, cornmeal or batter is plenty. Too thick of coating falls off.

• Fry in batches – Avoid overcrowding the fryer. Fry necks in manageable batches for even cooking.

• Let oil reheat between batches – Bring the oil back up to 350°F before adding more necks to prevent temperature drop.

• Blot fried necks – Use paper towels to blot fried necks and remove excess surface oil. Season again if desired.

• Check for doneness – Use an instant read thermometer to verify necks reach 165°F.

Step-by-Step Frying Instructions

Here is a simple process for perfectly fried turkey necks:

1. Rinse turkey necks and pat very dry with paper towels. Season all over with desired spices, salt and pepper. Let sit 15-30 minutes.

2. Prepare breading station – Place flour or cornmeal in shallow dish. You can also make a light batter.

3. Heat at least 4 inches oil to 350°F in deep fryer or heavy pot. Use a deep fry thermometer to verify temp.

4. Coat necks lightly in flour or dip in batter, allowing excess to drip off.

5. Fry necks in batches without overcrowding, 6-8 minutes per pound.

6. Remove necks with tongs or slotted spoon and drain on paper towel-lined platter.

7. Check internal temp of necks, frying longer in 1-2 minute increments if needed.

8. Allow oil to reheat to 350°F between batches. Repeat steps 4-7 until all necks are fried.

9. Sprinkle with additional salt, spices or dipping sauce if desired. Enjoy immediately!

Choosing the Right Frying Oil

The type of oil used for deep frying turkey necks makes a difference. Look for oils with high smoke points above 400°F. Good options include:

• Peanut oil – Has a neutral flavor that won’t override the turkey flavor.

• Canola oil – Another mild oil that lets the turkey shine.

• Vegetable oil – A budget-friendly all-purpose frying oil.

• Lard or tallow – Provides authentic flavor for Southern-style fried necks.

Avoid olive oil as it has too low of a smoke point for deep frying. Never reuse old or compromised oil. Stick with fresh, high-quality oil for the best results and safety.

Serving Suggestions

Deep fried turkey necks make a stellar appetizer, snack or addition to meals. Here are some tasty ways to serve them up:

• On a platter with creamy coleslaw, collard greens, beans and rice.

• Chopped on top of a fresh garden salad.

• Piled high on a sandwich with pickles and hot sauce.

• Served with classic Southern sides like cornbread, greens and mac & cheese.

• Sprinkled with extra spices like Tony Chachere’s for more zing.

• Dipped in barbecue sauce, ranch dressing or honey mustard.

However you choose to enjoy them, perfectly fried turkey necks are sure to satisfy! Just be sure to allow 6-8 minutes per pound for crispy, juicy, mouthwatering results. Monitor the oil temperature and neck doneness, and you’ll have a fabulous fried turkey neck snack on your hands.

Other Ways to Cook Turkey Necks

While frying is a popular preparation, there are other tasty ways to cook up turkey necks as well:

Smoked Turkey Necks

Smoking brings out delicious, savory flavor in turkey necks. Simply season them well, set up your smoker for 225-250°F, and smoke the necks for 2-3 hours until tender. Adding wood chips like hickory or apple provide nice smoky flavor. Smoked turkey necks make excellent additions to soups, stews and rice dishes.

Turkey Neck Stew

Simmering turkey necks on the stovetop with veggies makes a wonderful hearty stew. Brown the necks first for flavor, then add chicken stock, potatoes, carrots, onions, garlic, herbs and let simmer 1-2 hours until turkey is fall-apart tender. Perfect comfort food!

Oven Baked Turkey Necks

For oven baked turkey necks, place seasoned necks in a baking dish, add 1 cup of water or broth, cover tightly with foil and bake at 300°F for 2-3 hours until extremely soft. The liquid helps steam them tender. The leftover cooking liquid also makes an amazing gravy base!

Slow Cooker Turkey Necks

A slow cooker does wonders for turkey necks. Place necks in crockpot and add seasonings, onions, garlic, peppers, broth and veggies if desired. Cook on Low setting 6-8 hours. The low and slow cooking renders the meat completely tender and flavorful.

Cajun Boiled Turkey Necks

For a dynamic Cajun turkey neck boil, simmer necks in water seasoned with cayenne, paprika, garlic, onion, lemon, bay leaves, crab boil seasoning and more until done. It packs some heat while keeping the meat moist. Serve with potato salad for a Louisiana-style feast.

So while frying may be the gold standard for crisp, juicy turkey necks, don’t be afraid to branch out and experiment with smoking, stewing, baking or boiling them too. Just adjust cooking times and seasoning to suit your preference.

Frequently Asked Questions About Frying Turkey Necks

How long does it take to deep fry a turkey neck?

Turkey necks should be fried for 6-8 minutes per pound at 350°F oil temperature. For example, 2 pound necks would take 12-16 minutes. Check internal temperature to ensure they reach 165°F.

What temperature should you fry turkey necks?

The ideal oil temperature for frying turkey necks is 350°F. Maintain this temp for crispy skin and fully cooked meat. Monitor with a deep fry or candy thermometer.

Why are my fried turkey necks tough?

Turkey necks can turn out tough if they are undercooked. Ensure you fry them for the full 6-8 minutes per pound until 165°F internal temperature. Overcrowding the fryer can also lead to uneven cooking. Fry in batches.

Is it better to bake or fry turkey necks?

Frying makes turkey necks crispy and seals in moisture, while baking at 300°F renders them ultra tender but not crispy. It depends if you prefer skin crispiness vs. fall-off-the-bone softness.

How can you tell when turkey necks are done frying?

Turkey necks are done frying when they reach an internal temperature of 165°F, the skin is golden brown, and the meat easily pulls away from the bone. Use tongs to test tenderness as they fry.

Perfectly fried turkey necks are crunchy on the outside while moist and flavorful on the inside. For the ideal texture and taste, fry turkey necks for 6-8 minutes per pound at 350°F oil temperature. Monitor oil temp