Turkey necks are the upper part of a turkey’s neck, which is made up of the esophagus, trachea and air sacks that support the esophagus.
They are mostly connected to the lower part of the neck by tendons.
Cooked turkey necks are one of the most nutritious parts of a turkey, containing vitamins B12, B2, B6 and E, as well as choline and tryptophan.
Their taste may be described as mild, but they are extremely flavorful and delicious.
Turkey necks are also relatively cheap compared with other cuts of meat.
By cooking turkey necks in a slow cooker for a few hours instead of roasting them in an oven, you’ll get an even more flavorful dish at a fraction of the cost.
This delicious turkey necks recipe is sure to be a hit ! Its unique combination of savory herbs and spices makes for a flavorful and satisfying meal.
The slow-cooked turkey necks are tender and juicy, and the flavorful broth created by the cooking process adds an extra layer of flavor.
What ingredients are required to make a turkey necks recipe?
To prepare this recipe, you’ll need:
- 1 pound turkey necks, cut into 2-inch pieces.
Butterfly the cut of the neck bone.
How long does it take to cook a turkey necks recipe?
Turkey necks cook for about 20 to 24 hours, but it is important to note that this time is with the meat at 160 degrees Fahrenheit, as opposed to an internal temperature of 145 degrees Fahrenheit which is what you want during roasting.
With the slower oven method, these necks will take several hours longer to cook.
You may be wondering what temperature a turkey neck should be before cooking.
The American Institute of Nutrition recommends cooking them at 165 degrees Fahrenheit until they reach an internal temperature of 170 degrees Fahrenheit, which is safe to eat regardless of whether they are baked or boiled.
What is the best way to season a turkey necks recipe?
The key to any turkey necks recipe is a well-seasoned bird.
Rubbing the outside with salt and pepper before cooking will make the skin of the bird attractive and flavorful, but this isn’t all that is needed.
The best seasoning for turkey necks is aromatics: primarily onions, but also garlic and herbs.
Onions must be sliced thinly so they cook evenly.
It is also important to slice these ingredients in advance, so they don’t begin to wilt or lose their flavor as the turkey cooks.
Don’t be concerned about them looking pretty; it’s more important that they are evenly sliced and are at room temperature.
As for herbs, you can use basil, oregano, rosemary or thyme.
Are there any health benefits to eating a turkey necks recipe?
Turkey necks are an excellent source of many nutrients.
They are a good source of B vitamins (B1, B2, B3, B6 and folate), zinc and copper.
Their high iron content is also beneficial for the body.
They are also a great source of choline.
Choline is an important nutrient to the body that plays a role in the formation of healthy brain cells.
Turkey necks are also an excellent source of selenium, which has been linked to increased levels of good cholesterol and reduced risks of heart attack.
Selenium reduces the risk of cancer and heart disease by preventing oxidative damage to DNA in cells.
A study conducted by Harvard researchers concluded that low levels of selenium could increase your risk for certain cancers.
Therefore, it is vital to have sufficient levels of this important mineral.
What are some creative ways to serve a turkey necks recipe?
If you and your family have a preference for turkey necks in addition to traditional turkey, there are tons of creative options for serving the dish.
Some of your favorite recipes include:
Turkey necks with butter
Turkey necks with cilantro cream sauce
Turkey necks with red wine sauce
One of the most quirky approaches to serving a turkey necks recipe is “turkey necks enchiladas.” The concept combines two classic dinner staples, turkey and enchiladas, into one delicious dish.
These are usually served in a tortilla accompanied by onions and any other sauce you may want to use.
Filled with tender, juicy turkey, these hearty enchiladas will satisfy even the biggest appetites.
How can you make a turkey necks recipe more flavorful?
If you love the taste of turkey necks and want to try out a healthy, low-calorie diet, you might be missing out.
Their high protein content combined with their low fat content makes them quite nutritious while also tasting delicious.
One way to make your turkey necks recipe more flavorful is to add herbs and spices.
This can be done by mixing it into the broth or simply sprinkling them on top before serving.
What types of side dishes go well with a turkey necks recipe?
Turkey necks are a great addition to a variety of recipes, as they can be used in soups and stews, just like regular turkey.
They also pair well with side dishes that are perfect for fall and winter, such as butternut squash soup and sautéed spinach.
Turkey necks are most suited to recipes where the meat is not very tender.
Cooking in a slow cooker means that the meat will cook evenly and you’ll be able to adjust the cooking time accordingly.
This makes it possible to make these delicious turkey necks on a weeknight when you’ve got a tight schedule.
Is it possible to make a turkey necks recipe without using meat?
Yes, it is possible to cook a turkey neck recipe without using meat.
In this case, the broth created by cooking the turkey necks will add plenty of flavor, but won’t have any meat in it.
For this recipe, the turkey neck is broken into small pieces before adding it to the slow cooker.
You can either use a meat cleaver or a knife to chop the neck.
The carcass of the turkey should also be removed before starting to cook.
The ribs and bones are then discarded, and the head and neck are placed in the slow cooker.
The best way to cook turkey necks is in a slow cooker.
It uses low heat to keep all of the ingredients safe and tender.
How can you make a turkey necks recipe more nutritious?
Turkey necks are a delicious and nutritious dish, but they can be made even better by incorporating a few extra ingredients that you might not have thought of before.
Here are three simple ways to make your turkey necks recipe even more nutritious:
Brining is a process of soaking meat for several hours in liquid before cooking, which makes it juicier and helps to keep the meat from drying out as it cooks.
You can do this step ingredient-free, but if you want to give your turkey necks a little extra crunch on the outside, try soaking them in a brined solution.
Place the turkey necks in a bowl, add enough water to cover them completely, then submerge the neck in an ice bath until the meat is submerged and all of the excess water has been removed.
Add fresh water and continue this process until the meat is completely soaked.
Brine and roast
This method will give your turkey necks a slightly more cooked flavor than the raw-brine method.
Place the turkey necks in a large bowl of cold water.
Cover the bowl with plastic wrap, then put it into the refrigerator overnight.
The next morning, remove the neck from its brine bath, rinse off any excess salt or seasonings that may have accumulated on the surface of the meat, then pat dry with paper towels.
Place the neck on its side in a roasting pan.
Season with salt and pepper and roast for 1 hour at 325 degrees Fahrenheit (163 degrees Celsius).
Use broth instead of water
The best way to cook turkey necks is at their own temperature without heat.
As long as you don’t add any additional fat or oil to your cooking liquid, you’ll be able to create a low-fat braising sauce using only one cup of broth.
To create your own low-fat broth, simply take two cups of chicken stock or vegetable stock and add 3/4 cup (1 1/2 ounces) melted butter or unsalted chicken bouillon powder.
These simple ingredients work together to create an amazing flavor working against each other.
What are some tips for cooking a turkey necks recipe successfully?
Before you begin preparing this recipe, here are a few tips on cooking turkey necks:
Also, use fresh herbs to make your turkey necks recipe more flavorful.
The salt, which forms the brine, is an important part of the flavor so don’t skimp on it.
Use only the freshest herbs and grind them in a food processor or blender before adding them to the hot broth.
- Instant Pot
Creole Seasoning Blend
- 2 tablespoons paprika
- 5 teaspoons kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne
- 1 ½ teaspoons white pepper
- 1 ½ teaspoons black pepper
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
Smothered Turkey Necks
- 3 lbs turkey necks unsmoked & thawed
- 1 tablespoon canola oil
- ½ cup unsalted butter divided
- 1 medium onion diced
- 1 medium red bell pepper diced
- 2 stalks celery diced
- 6 garlic cloves diced
- 2 bay leaves
- 1 teaspoon sage dried
- 1 tablespoon creole seasoning blend
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken stock room temperature
- 3 tablespoons worcestershire sauce
- 4 tablespoons fresh lemon juice or 1 medium lemon
- 1 tablespoon cornstarch
- 4 green onions chopped
- ¼ cup Italian parsley chopped
- In a mixing bowl, combine all of the seasonings and whisk until combined. Excess should be stored in an airtight container for 6 months to a year.
- Dry the turkey necks with a paper towel. In a large mixing bowl, combine the turkey necks and 3 tablespoons of creole seasonings. Massage the seasoning into the meat.
- Set the instant pot to saute mode to brown the turkey necks (high). Add 1 tablespoon oil and 2 tablespoons butter. Once the butter has melted, add the turkey necks and brown for 2 minutes on each side (total 6 minutes). Set aside the browned turkey necks.
- Reduce the heat to medium and melt the remaining butter in the pot. When the butter has melted, add the onions, celery, and bell pepper to the pot and cook for 4 minutes. Scrape up the brown bits from the bottom of the pan with a wooden spoon as the moisture from the vegetables begins to release. Cook for an additional minute, stirring occasionally, after adding the garlic, bay leaves, sage, and 1 tablespoon of creole seasoning blend.
- Sprinkle in the flour and stir to coat all of the vegetables. Cook for 1-2 minutes with the flour. Deglaze the pan by whisking in the chicken stock, Worcestershire sauce, and lemon juice. Bring the gravy to a boil, then reduce to a low heat.
- Return the turkey necks to the pot and arrange in an even layer. Set the pressure cooker to pressure cooker mode after sealing the instant pot valve and securing the lid (high). For fork-tender turkey necks, cook for 50-60 minutes.
- When the timer goes off, gently press the instant release valve. Place the turkey necks in a serving dish. Set the instant pot to saute mode (high) for 15 minutes. To thicken the gravy, whisk together cornstarch and 1 tablespoon of the pot liquids in a small bowl until dissolved, then stir the slurry into the gravy. Taste the gravy after removing the bay leaves. Season with salt and pepper to taste.
- Before serving, pour gravy over turkey necks and garnish with green onions and parsley.