Turkey Neck Recipe
These turkey necks are fall-off-the-bone tender, seasoned with Creole spices, and simmered in a homemade gravy low and slow.
Servings: 6 servings
Calories: 441kcal
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
How to Store & Reheat these Turkey Necks
- 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
Calories: 441kcal | Carbohydrates: 11g | Protein: 42g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 276mg | Sodium: 1545mg | Potassium: 608mg | Fiber: 1g | Sugar: 4g | Vitamin A: 943IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 3mg