These turkey necks are soul food at its BEST, y’all. I know not everybody grew up eating this particular part of the bird, but my NOLA boos know what’s up when it comes to turkey necks. That dark meat gets fall-apart tender, and when it’s been simmering in gravy for a couple of hours? Baby. I’ll let the flavor speak for itself. Just know I didn’t hold back on the Creole!
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How to Make Turkey Necks
IMPORTANT: Wash your turkey necks before cooking, boos! A quick rinse in lemon juice or white vinegar (about 2 tablespoons mixed with water) helps clean them up. You can also use 1 teaspoon of baking soda for every 4 cups of water. Give them a good soak and rinse well.
Step 1: Mix the Creole seasoning, garlic powder, onion powder, thyme, salt, and pepper in a bowl. Pat the turkey necks dry and season them all over with the blend.
Step 2: Heat the olive oil in a Dutch oven over medium heat. Once hot, add in seasoned turkey necks and sear on each side. Make sure to keep turning to avoid burning. Remove the turkey necks and set aside.
Step 3: Add the butter, onions, bell pepper, and celery to the Dutch oven and cook until softened. Then, stir in the garlic and cook briefly until fragrant.
Step 4: Slowly pour in the stock, then water while scraping the bottom of the pan. Allow the mixture to come to a boil, then reduce the heat to medium-low.
Step 5: Add the turkey necks to the pot, cover, and cook until tender, stirring occasionally and scraping the bottom. Once done, remove from heat, serve over rice, and garnish with parsley.
Turkey Neck Recipe
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Equipment
Ingredients
- 2 ½ – 3 pounds turkey necks extra fat trimmed
- 1 ½ tablespoons no-salt Creole seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced celery about 2 trimmed stalks
- 3 garlic cloves minced
- 4 cups chicken stock
- 1 cup water
- 2 tablespoons finely chopped fresh Italian parsley
Instructions
- Combine the Creole seasoning, garlic powder, onion powder, dried thyme, salt, and pepper in a small bowl.
- Pat the turkey necks dry and season them on all sides with the seasoning mixture.
- Heat the olive oil in a Dutch oven over medium heat. Once hot, add in seasoned turkey necks and sear on each side, about 2 minutes per side. Make sure to keep turning to avoid burning. Remove the turkey necks and set aside.
- Add in the butter, onions, bell pepper, and celery, and cook until translucent and softened, about 5 minutes. Add the garlic and cook for an additional minute. Slowly pour in the stock, then water while scraping the bottom of the pan. Allow the mixture to come to a boil, then reduce the heat to medium-low.
- Add the turkey necks to the pot, cover, and cook until the turkey necks are tender, about 2 hours. Stir occasionally, ensuring to scrape the bottom of the pan.
- Once tender, remove the pan from the heat. Serve over fluffy rice and garnish with fresh parsley.
Notes
- Fridge: Let your smothered turkey necks cool completely, then store in an airtight container with the gravy. They will keep in the fridge for up to 4 days.
- Freezer: Freeze the necks and gravy in a freezer-safe container or zip-top bag (laid flat). They will stay good for about 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm them low and slow on the stovetop, covered, over medium-low heat until heated through. Add a splash of stock or water if the gravy’s too thick.
Nutrition
Recipe Tips
- Pat the turkey necks dry before seasoning. Helps them brown better and gives more flavor to the pot.
- Brown the meat on all sides. That deep color adds a TON of flavor to the turkey necks and gravy.
- If your necks are large, ask the butcher to cut them in half. Smaller pieces cook more evenly and are easier to serve.
- Don’t rush this recipe, boos! Turkey necks need time to get tender, so keep it low and slow.
- Stir every now and then. These necks like to stick to the bottom if you’re not watching.
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Serving Suggestions
- Carbs: White rice, buttered mashed potatoes, or dirty rice. Smothered turkey necks belong over something that will catch every drop!
- Holiday Sides: Baked mac and cheese, cornbread dressing, and candied yams are great if you’re adding this to a holiday spread.
- Southern Classics: Collard greens, garlic green beans, mustard greens, and black-eyed peas are solid go-tos.
- Bread Options: Sour cream biscuits, cornbread, or yeast rolls for soppin’ up that gravy.
Recipe Help
Once you can easily pierce one with a knife or shred some meat off the bone, they’re ready boos.
Mix a little cornstarch with cold water, then stir it in and let it simmer a few more minutes until it thickens.
Yep! Sear the necks and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or until tender.
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Oooo,,,those turkey necks were so delicious. My husband and I finished them on the 2nd day and were looking for more. Thank you for you and your Grandmother!
That’s so amazing to read! Thank you for sharing this.
These have to be your grandma’s recipes. You are too young for these! Not my usual technique but they were delicious!
Would like a recipe for Creole seasoning and Cajon seasoning
Here is the cajun seasoning recipe: https://grandbaby-cakes.com/homemade-cajun-seasoning-recipe/