Turkey necks are often overlooked but are a flavorful and budget-friendly cut of meat that can be transformed into a delicious dish with the right cooking method. Whether you’re a seasoned cook or a curious foodie, learning how to cook turkey necks properly will open up a world of savory possibilities. This guide will walk you through easy and tasty ways to prepare turkey necks, from smothered to braised, so you can enjoy this rich, meaty treat.
What Are Turkey Necks?
Turkey necks are the neck portion of the turkey, containing a good amount of meat, connective tissue, and bones. Because of the bones and collagen, turkey necks are ideal for slow cooking methods that break down tough fibers, resulting in tender, juicy meat with deep flavor.
Preparing Turkey Necks for Cooking
Before cooking, rinse the turkey necks under cold water and pat them dry with paper towels. Bringing them to room temperature for about 20-30 minutes helps them cook more evenly. Season generously with your favorite spices-Cajun seasoning, garlic powder, salt, and pepper work wonderfully to complement the rich flavor of the meat.
Cooking Methods for Turkey Necks
1. Smothered Turkey Necks (Oven-Braised)
Smothered turkey necks are a classic Southern comfort food. This method involves browning the necks, then slow-cooking them in a flavorful gravy made from vegetables, spices, and stock.
How to Make Smothered Turkey Necks:
– Preheat your oven to 300°F (148°C).
– Season the turkey necks liberally with Cajun seasoning.
– Lightly dredge the necks in seasoned flour.
– Brown the necks in a heavy pot with oil and butter for 2-3 minutes per side.
– Remove the necks and sauté chopped onions, bell peppers, celery, and garlic in the same pot.
– Add herbs like thyme, sage, bay leaves, and cayenne pepper for warmth and depth.
– Stir in Worcestershire sauce and chicken stock, bring to a boil.
– Return the turkey necks to the pot, cover, and bake in the oven for 3 to 3.5 hours until fork-tender.
– Stir halfway through cooking and add more stock if you prefer a looser gravy.
– Serve hot over rice or mashed potatoes, garnished with green onions and parsley.
This slow-braising method breaks down the bones and connective tissue, making the meat tender and the gravy rich and flavorful.
2. Turkey Neck Boil (Southern Style)
For a hearty and spicy meal, try a turkey neck boil, similar to a Cajun seafood boil. This method involves simmering turkey necks with vegetables and sausage in a seasoned broth.
Steps for Turkey Neck Boil:
– Rinse turkey necks and place them in a large pot with about 4 quarts of water.
– Bring water to a boil and add seafood boil seasoning, granulated onion, garlic, and kosher salt.
– Add aromatics like onions, lemon, orange slices, jalapeño, and whole garlic cloves.
– Once boiling, reduce heat to a simmer and cook turkey necks for about 2 hours until tender.
– Meanwhile, brown sliced smoked sausage in a skillet.
– At the 2-hour mark, add potatoes and browned sausage to the pot.
– Simmer for another 30 minutes until potatoes are tender.
– Turn off heat, add corn on the cob, and let sit for 10 minutes to cook through.
– Drain and serve the turkey necks, vegetables, and sausage together for a flavorful, communal meal.
This method is perfect for gatherings and offers a spicy, aromatic dish packed with Southern flavors.
3. Braised Turkey Necks (Dutch Oven)
Braised turkey necks are another fantastic way to get tender meat with a rich sauce.
How to Braise Turkey Necks:
– Season turkey necks with kosher salt and Cajun or your favorite spice blend.
– Heat oil in a Dutch oven and sear the necks on all sides until browned.
– Remove necks and sauté onions and garlic in the same pot.
– Deglaze with chicken broth, scraping up browned bits.
– Return the turkey necks to the pot, cover, and place in a preheated oven at 300°F.
– Braise for 2 to 3 hours until the meat is tender.
– Spoon the cooking sauce over the necks and serve over mashed potatoes or rice.
Braised turkey necks offer a simple yet deeply satisfying meal with tender meat and a flavorful sauce.
Tips for Cooking Turkey Necks
– Always bring turkey necks to room temperature before cooking for even heat distribution.
– Pat them dry thoroughly before searing to get a good crust.
– Slow cooking is key-turkey necks need time to become tender due to their connective tissue.
– Use flavorful liquids like chicken broth or stock instead of water for braising to boost taste.
– Don’t rush the browning step; it adds essential depth to the final dish.
Serving Suggestions
Turkey necks pair beautifully with classic Southern sides such as:
– Creamy mashed potatoes
– Steamed white rice
– Collard greens or sautéed greens
– Cornbread or crusty bread to soak up the gravy
These sides complement the rich, savory flavors of turkey neck dishes and create a comforting, hearty meal.
Turkey necks may not be the most glamorous cut, but with the right cooking techniques, they become a delicious and satisfying centerpiece. Whether smothered in gravy, boiled with spices, or braised to perfection, cooking turkey necks is a rewarding culinary adventure that brings bold flavors and tender meat to your table.
Enjoy the process and savor every bite!