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.
The turkey neck is an underrated and often overlooked part of the bird that can make for a delicious, budget-friendly meal when cooked properly. Simmering or braising turkey necks results in fork-tender meat that easily falls off the bone. With just a few easy steps, you can unlock the full flavor potential of the turkey neck.
Why Cook Turkey Necks?
There are several great reasons to start cooking with turkey necks
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Packed with flavor – Turkey necks have the most intense turkey flavor of any part of the bird, The meat is darker and richer than breast meat
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Very inexpensive – Necks are one of the cheapest turkey cuts you can buy. At around $1-2 per pound, they provide budget-friendly meals.
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Nutritious – Turkey necks provide protein, vitamins, and minerals like zinc, phosphorus, and selenium. The collagen is also great for gut health.
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Versatile – The tender meat shredded off the necks can be used in tacos, sandwiches, soups, casseroles, and more.
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Make amazing broth – Simmered turkey necks produce a rich golden broth perfect for soups or gravy.
How to Cook Turkey Necks on the Stovetop
Simmering turkey necks on the stovetop is a simple, foolproof cooking method that results in fall-off-the-bone tender meat.
Ingredients:
- 3-4 lbs turkey necks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- Water to cover necks
Instructions:
- Rinse the necks and pat dry with paper towels.
- Chop the vegetables – onion, carrots, and celery. Mince the garlic.
- Place the necks in a large pot and add enough water to cover by 2-3 inches.
- Bring to a boil over high heat. Once boiling, reduce heat to a gentle simmer.
- Use a spoon to skim off any foam that rises to the top.
- Add the vegetables, bay leaves, salt, and pepper to the pot.
- Simmer partially covered for 1.5-2 hours, until fork tender.
- Remove necks and strain broth through a mesh sieve into a bowl. Pick meat off bones.
- Refrigerate broth and meat separately. Skim solidified fat from broth before use.
The low simmer extracts maximum flavor into the cooking liquid while also tenderizing the meat. For added richness, try browning the necks in oil before simmering. The cooked meat can be used in soups, sandwiches, casseroles, and more.
How to Braise Turkey Necks
Braising is another excellent technique for cooking turkey necks to melting tenderness.
Ingredients:
- 5 lbs turkey necks
- 1 tbsp kosher salt
- 1 tbsp Cajun seasoning
- 2 tbsp vegetable oil
- 28 oz low sodium chicken broth
- 1⁄2 onion, chopped
- 4 garlic cloves, minced
Instructions:
- Season necks all over with salt and Cajun seasoning.
- Heat oil in a large Dutch oven over medium-high heat. Brown necks on both sides.
- Transfer necks to a plate. Lower heat and sauté onions and garlic until fragrant.
- Return necks to pot and add chicken broth to cover.
- Bring to a simmer, then cover and braise in a 300°F oven for 1 hour and 50 mins.
- Uncover and let necks rest in braising liquid for 10 minutes before serving.
The long, slow braising tenderizes the meat while infusing it with rich flavor. Serve the braised necks with mashed potatoes or over rice to soak up the delicious braising juices.
Tips for Cooking Turkey Necks
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For maximum tenderness, cook necks low and slow either through simmering or braising.
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Cut necks into smaller pieces for faster, more even cooking.
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Browning or searing the necks before braising boosts flavor.
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Use flavorful braising liquids like broth, wine, or tomato sauce.
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Add aromatics like garlic, onions, bay leaves, and herbs.
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Cook necks to an internal temperature of 185°F for shreddable meat.
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Let braised necks rest after cooking so juices can redistribute.
Serving Suggestions
The tender turkey neck meat offers incredible versatility. Here are some delicious ways to serve braised or simmered necks:
- Shredded in sandwiches, tacos, empanadas, or hand pies
- Diced in soups, stews, chili, or gumbo
- Chopped over salad greens for hearty turkey salad
- Mixed with barbecue sauce for sliders or sandwiches
- Added to casseroles, pasta bakes, or stir fries
- Topped with eggs for turkey neck hash
Don’t let this underappreciated cut go to waste. With the simple stovetop or braising cooking methods above, you can easily transform turkey necks into amazingly tender, flavorful meat.
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.
How to Boil Turkey Neck & Giblets: Cooking with Kimberly
FAQ
What do you do with the neck of the turkey?
Simmering turkey necks with veggies and savory seasonings makes a richly flavored broth that’s whisked into delicious velvety gravy! This gravy has so much flavor, plus it lets the chef use up the whole turkey.
How long does it take to cook the neck of a turkey?
Smoke your own turkey necks! Set your smoker to 180F and let the necks cook for 2-4 hours, or until the meat falls off the bone.Aug 14, 2019
How can the neck be cooked?
Season neck bones with salt and pepper and place in the roasting pan. Sprinkle remaining onions and garlic over top and cover the roasting pan tightly with aluminum foil. Bake in the preheated oven for 2 hours, basting every 30 minutes and recovering with the foil every time you baste.
Is a turkey neck good to eat?
Turkey neck is an often overlooked part of the bird, but with the right recipes, you can make it delicious.
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.