Many people throw their turkey necks away and tend to be disappointed after reading this post. Turkey necks contain quite much more meat than you’d think they do and are delicious when cooked correctly as every other part of the turkey.
But, many people think it’s difficult to clean turkey necks, and they’re unsure about whether or not it’s ok to consume the necks of turkeys in the first place.
Today, we’ll clear up the confusion and offer 5 delicious turkey neck recipes.
Can You Eat Turkey Neck?
We all are aware that Turkey is the main ingredient of a Thanksgiving meal, But you’re not getting the full experience if this is the only time you’re making it. The turkey is more than Thanksgiving.
It is not a common practice to eat turkey often throughout the year due to the price. It’s on the more expensive side to purchase an entire turkey; however, it will be a good value when you are able to make use of the entire product.
The neck of the turkey is a frequently ignored part of the bird. However, it can be delicious by following the right recipes. You’ve already discovered that you can consume a turkey neck, and it’s delicious enough to throw away.
If you’re like me, who loved chicken necks from childhood, despite them having less meat, you’ll come to enjoy turkey necks more because they have a greater amount of meat and a similar taste.
5 Delicious Turkey Neck Recipes
Once all your confusion has gone away, Let’s find out ways to make necks of turkey in a way that is the delicious manner, do we?
Deep-Fried Turkey Neck Recipe
- Prep Time: 10 mins
- Cook Time 10 mins
- Total Time 20 mins
- Serves 6 people.
- 1 1/2 teaspoon finely chopped lemongrass
- 1 kg necks of turkey
- 2 small, finely cut hot chilies
- 1 cup finely chopped the leaves of kaffir lime
- 2 cloves of finely chopped garlic
- 1 tablespoon of light sauce.
- 1 tablespoon palm sugar (light brown or light brown) grated
- 2 spoons chopped finely ginger
- 1 tablespoon fish sauce for fish.
- 400 ml coconut milk
- 250 grams of plain flour
- Salt and pepper
Best model for this recipe: Cuisinart deep fryer 4 quart
- Within a glass container, add chilies as well as kaffir lime leaves, garlic, lemongrass as well as fish sauce, soy sauce and palm/light brown sugar as well as coconut milk. Mix them together until they’re nicely mixed. Put turkey necks in the mix, cover with plastic wrap, and put it in a refrigerator overnight to marinate (24 hours is best).
- Put the oil in a wok to around 7cm in depth. Warm the wok to 170 degrees C (340 deg F) at moderate heat, and then heat your oven to 120 deg. C. (250 deg. F). Place the baking tray on baking paper and place the tray aside. With a large blow, place the flour and sprinkle using salt and pepper.
- Take the necks out of the marinade. Dip them in the flour mixture. Prior to placing in your wok for fry, shake off any extra flour. Fry on both sides for nearly 4 mins, then the oil will turn golden.
- Take the turkey out with forks and a knife from the oils. Shake off any oil that has accumulated and then drain it on a paper towel, and then put the turkey in an oven in a baking tray to keep it warm.
- Repeat the same procedure with the other turkey necks. Enjoy with the saute sauce or sweet chilly.
- Calories: 308kcal
- Fat: 14g
- Carbohydrates: 39g
- Protein: 6g
- Sodium: 133mg
- Fiber: 1gSugar: 2g
- Potassium: 249mg
- Saturated Fat: 12g
- Vitamin C: 22.5mg
- Iron: 4.3mg
- Calcium: 22mg
- Vitamin A: 145IU
Braised Turkey Neck Recipe
- The Prep time is 16 mins.
- Cook Time 1 hour 50 mins
- Time total: 2 hours and 6 mins
- Calories: 804kcal
- 5 lbs turkey necks
- 1 Tbsp salt from kosher.
- 1 tbsp Cajun spice blend
- 1/2 onion (chopped)
- 4 cloves of garlic (minced)
- 29 oz of low sodium chicken broth
- 2 Tbsp grapeseed oil
- Preheat the oven to 350 degrees.
- Clean and dry the turkey necks using paper towels. Then sprinkle them with Cajun spice mix and salt kosher.
- Within a Dutch oven or oven-safe pan, put cooking oil in and cook in medium-high heat. When the oven is on, add the necks of the turkey and cook or sear both sides for approximately 8 minutes. Set the necks onto a fresh plate following the sear. Set aside.
- If needed, add additional oil in the same dutch oven. Then sauté the onions, along with the minced garlic until they are fragrant. Then, deglaze your pan with chicken broth and then add more broth. Return to the dutch oven. Add the turkey necks that have been browned and then covered by a lid. Place the dish in the oven to cook for between 1 hour and 50 minutes or 2 hours.
- Remove it from your oven. Serve it over the potatoes that have been mashed or a dish of rice. Serve the pan juices over the top of the dish, and then enjoy.
- After washing the necks of turkeys, It is important to dry them using paper towels.
- Prior to braising, sear or roast the vegetables in an oven-safe dutch oven or skillet first.
- Season generously.
- The turkey necks should be cooked in some kind of liquid, such as water or chicken broth, for the best tender result. (chicken broth is a bit more flavorful more than water)
- Protein: 98g
- Calories: 804kcal
- Carbohydrates: 2g
- Cholesterol: 652mg
- Saturated Fat: 10g
- Sodium: 3127mg
- Fat: 42g
- Potassium: 931mg
- Iron: 6mg
- Sugar: 1g
- Calcium: 144mg
- Vitamin A: 244IU
Jamaican Brown Stew Turkey Neck Recipe
- Timing for Prep: 30 mins
- Cook Time 4 Hours
- The Total Time is 4 Hours 30 mins
- Serves 4 people.
To Marinate the Meat
- 1 teaspoon black pepper (5g)
- 2 1 lb (900g) turkey neck
- 1 tbsp browning sauce (15g)
- 1/2 1 teaspoon onion powder (3g) optional
- 1/2 teaspoon the spice paprika (3g) optional
- 2 Tbsp All-purpose Seasoning (30g)
- 1/2 tsp ginger (3g)
For Slow Cooking or Searing
- 1 large onion
- 4 cloves of garlic chopped
- 1 large carrot, sliced
- 2 tbsp tomato paste (30g)
- 2 tbsp browning sauce (30g)
- 1. Cho Cho (christophine) chopped very small
- 6 sprigs of Thyme
- 1 tbsp pimento berries (15g)
- 1 tsp hot sauce (5g)
- 3 tbsp olive oil (45g)
- Additional pink salt is available if required.
- 3 cups of water or stock of turkey or chicken (700ml) make use of hot water.
For the Making of the Slurry
- 2 1 tbsp of water that is warm (30ml)
- 2 tbsp tapioca starch (30g)
- Rinse the meat thoroughly and dry it completely.
- In a large bowl, mix turkey necks, black pepper all-purpose seasonings, paprika ginger browning sauce, as well as onion powder/granules (if you’re making use of them).
- Cover each and every part of the turkey neck with your hands.
- In the meantime, mix in the onion, garlic, the carrots and pimento
- Cover the bowl in plastic wrap or saran and chill for a minimum of 3 hours.
- Pour oil into your skillet. At medium heat, Scrape the carrots, onions, and so on… from the carcass, then continue to seal and sear the meat (this will take about 10 minutes or more).
- Include the ingredients that were in the bowl (onion and carrots, garlic, carrots along with pimento), and cook your onions until they attain softness.
- Transfer everything to the crockpot.
- Pour in your water or stock. Stir in the hot tomato sauce, tie up the thyme leaves and add them in the event that you’re using the dried beans from butter.
- Place your crockpot’s lid on and turn the temperature to high for approximately 4 hours.
- Forty-five minutes prior to finishing, 45 minutes before the end, just before finishing, you can add 45 minutes prior to the time of completion, add the Cho Cho, canned butter beans, and the slurry.
- Do a taste test. If necessary, alter the spice.
- Do not forget to take out the stems of thyme before you serve.
- This dish is wonderful. It is great with Brown Rice, Ochro Rice, Jamaican Steamed Cabbage, HTML 1, or Rice as well as Peas.
- Allow the meat to remain marinaded overnight for the most optimal outcomes.
- Cut off the fat in the amount you are able to. It’s easy using your kitchen scissors made from raw meat. You’ll be able to cut off the majority of it.
- Cleanse or wash the meat using vinegar or lime.
- Cut the turkey neck up by your butcher. It is important to cut them into tiny pieces, around 2 inches.
- Make use of chicken or turkey stock in place of water if you prefer a full, rich taste. You could also make a mixture of half stock and half water. Be sure to ensure that you’re using either hot or cold water, depending on which you prefer, since cold water could alter the texture of the meat.
- Add salt (if you feel that you require it) once the stew has been cooked and you’re testing the stew.
- The dish can be consumed within 3 days if you keep them refrigerated properly.
- Calories: 460kcal
- Sodium: 643mg
- Carbohydrates: 20g
- Fat: 25g
- Protein: 40g
- Saturated Fat: 5g
- Fiber: 6g
- Cholesterol: 261mg
- Potassium: 643mg
- Calcium: 214mg
- Vitamin A: 3106IU
- Sugar: 5g
- Iron: 6mg
- Vitamin C: 12mg
How to Clean Turkey Necks?
Like any other part of the turkey neck, the neck of the turkey also has to be properly cleaned. Cleaning it may seem difficult for those who haven’t tried it before, but it’s actually fairly simple.
This is the simplest way to wash turkey necks thoroughly before you begin using the necks in any recipe.
- To add maximum ease to the process, For the most convenience, cut the turkey necks into 3-4 pieces.
- Remove any membranes with a well-cut knife. This step will take the longest time, and you shouldn’t be concerned about it. Eliminate all membranes if they don’t appeal to you, and then cook! Take care when you use a razor-sharp knife.
- Create with a mixture of half vinegar and half water. Cleanse the necks using it.
- Clean them thoroughly with clean water.
- Pat dry using tissue paper.
- Cooking is now complete!
Was it difficult in any way?
There’s a high possibility that you were not eating your turkey necks until you came across this article. I’m sure you’re regretting it right now, but you’re not the only one.
A lot of people don’t realize how tasty turkey necks can be, and consequently, waste them. I’m sure that after these delicious turkey neck recipes, it will not be the case anymore.