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Turkey Neck Recipe

Turkey Neck Recipe: How to Make It Without Drying Out

Struggling to make turkey necks taste great? This Turkey Neck Recipe breaks it down with foolproof tips. Try it today!
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6
Calories 310 kcal

Ingredients
  

  • 📋 Main Ingredients
  • 2-3 pounds Fresh or properly thawed turkey necks
  • 2 tablespoons Extra virgin olive oil or vegetable oil
  • 1 Large yellow onion roughly chopped
  • 3 Medium carrots chopped into uniform chunks
  • 3 Fresh celery stalks chopped
  • 4 cloves Fresh garlic minced
  • 2 Aromatic bay leaves
  • 1 tablespoon Fresh thyme leaves stripped from stems (or 1 teaspoon dried)
  • 1 teaspoon High-quality smoked paprika
  • ½ teaspoon Freshly ground black pepper
  • 1 teaspoon Sea salt adjust according to personal taste
  • 4 cups Homemade or low-sodium chicken or turkey broth
  • ¼ cup Fresh Italian parsley finely chopped (for garnish)
  • Optional Flavor Enhancers
  • ¼ cup Dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 tablespoon Worcestershire sauce for umami depth
  • ¼ teaspoon Crushed red pepper flakes for gentle heat
  • 2 tablespoons Concentrated tomato paste for richness

Instructions
 

  • 1️⃣ Prepare the Turkey Necks
    Thoroughly rinse the turkey necks under cold running water, removing any excess fat or unwanted tissue, then pat completely dry with paper towels to ensure proper browning
    Inspect each turkey neck for any remaining feather fragments, especially around joints, and remove them with tweezers if needed
    Season generously with sea salt and freshly ground black pepper on all surfaces, massaging the seasonings into the meat to enhance flavor penetration
    Allow the seasoned turkey necks to rest at room temperature for 15-20 minutes to take the chill off and help them cook more evenly
    Heat your chosen oil in a large Dutch oven or heavy pot over medium-high heat until shimmering but not smoking (approximately 350°F)
    Carefully add turkey necks and brown thoroughly on all sides, approximately 3-4 minutes per side, working in batches if necessary to avoid overcrowding which prevents proper caramelization
    2️⃣ Build the Aromatic Flavor Base
    Carefully remove browned necks and temporarily set aside on a clean plate, tenting loosely with foil to retain heat
    Reduce heat to medium and add a touch more oil if the pot appears dry
    In the same pot, maintaining all the flavorful fond (browned bits), add chopped onions, carrots, and celery (the classic “mirepoix”), cooking until vegetables have softened noticeably and onions become translucent (approximately 5-7 minutes)
    Add a dash of salt to the vegetable blend to aid in moisture release and speed up caramelization.
    Add the minced garlic and cook for another 30-45 seconds until wonderfully fragrant but not browned, as burnt garlic can impart bitterness to your turkey neck recipe
    If using optional tomato paste, add it now and cook for 1-2 minutes, stirring constantly until it darkens slightly, which removes raw flavor and enhances umami
    Pour in a strategic splash of broth (or optional white wine) and immediately scrape up any caramelized bits from the bottom of the pot using a wooden spoon—these contain concentrated flavor essential to your turkey neck recipe
    3️⃣ Slow Cook to Tender Perfection
    Place the nicely browned turkey necks back in the pot, tucking them among the fragrant vegetables for uniform heat distribution.
    Add remaining broth, herbs, and all seasonings, ensuring necks are mostly submerged but with the tops slightly exposed for better flavor development
    If using optional Worcestershire sauce or red pepper flakes, add them now for depth and gentle heat
    Bring the liquid to a gentle boil, then immediately reduce heat to maintain a consistent, gentle simmer—rapid boiling will toughen the meat
    Cover with a tight-fitting lid, leaving it slightly ajar to allow minimal evaporation and flavor concentration
    Cook patiently for 1.5-2 hours, occasionally checking that the meat is becoming increasingly tender and eventually pulls away effortlessly from the bone
    Gently turn the turkey necks halfway through cooking to ensure even flavor absorption and tenderness
    4️⃣ Perfect Finishing Touches
    Verify that the turkey necks have reached ideal tenderness by testing with a fork—meat should yield with minimal resistance and easily pull away from the bone
    Taste the cooking liquid and adjust seasoning with additional salt and pepper if needed, remembering that flavors will continue to develop as the dish rests
    If desired, carefully remove fully cooked turkey necks and strain the intensely flavorful cooking liquid through a fine-mesh sieve to create a silky, luxurious sauce or gravy
    For a thicker sauce, reduce the strained liquid over medium heat for 10-15 minutes, or create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water
    Return turkey necks to the pot with the finished sauce, or serve immediately while piping hot
    Heat the liquid until it gently boils, then promptly lower the heat to keep a steady, mild simmer—boiling too quickly will make the meat tough.
    Let the completed meal sit for 5-10 minutes prior to serving so the flavors can meld and the juices can redistribute.

Notes

📊 Nutritional Information

  • Calories: 310
  • Protein: 35g
  • Fat: 18g
  • Saturated Fat: 4g
  • Carbohydrates: 8g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Sodium: 620mg
  • Potassium: 420mg
  • Iron: 15% DV
  • Calcium: 4% DV
  • Vitamin A: 80% DV
  • Vitamin C: 15% DV
Keyword smoked, turkey, Thanksgiving, holiday, summer grilling, low carb, keto, protein-rich