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Braised Turkey Neck Recipe served in a deep white bowl with rich sauce, garnished with rosemary and fresh herbs.

Turkey Neck Recipe

This turkey neck recipe is a budget-friendly, comfort food classic. Slow-cooked to perfection, turkey necks transform into a rich, hearty meal, with a silky gravy that’s better than any store-bought sauce. It’s a family favorite that’s been passed down for generations and is perfect for Sunday dinners.
5 from 1 vote
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Course: Main Course
Cuisine: Comfort Food, Southern
Keyword: Best turkey neck recipe, Boiled turkey neck recipe, Cajun turkey neck recipe, Easy turkey neck recipe, Jamaican turkey neck recipe, Turkey neck recipe oven, Turkey neck recipe Southern, Turkey neck recipes on stove
Prep Time: 15 minutes
Cook Time: 2 hours
Simmer Time: 2 hours
Total Time: 4 hours 15 minutes
Servings: 7 servings
Calories: 230kcal
Cost: $10

Equipment

  • 1 Large heavy pot/Dutch oven (For browning and simmering)
  • 1 Sharp knife (For chopping vegetables)
  • 1 Cutting board (For chopping vegetables)
  • 1 Wooden spoon (For stirring)
  • 1 Fine mesh strainer (For straining cooking liquid)

Ingredients

  • 4-6 pcs Turkey necks - Fresh or frozen
  • 1 large Yellow onion - Chopped
  • 2 stalks Celery - Chopped
  • 2 medium Carrots - Chopped
  • 4 cloves Fresh garlic cloves - Minced
  • 2 leaves Bay leaves
  • 1 tablespoon Salt - To taste
  • 1 tablespoon Black pepper - To taste
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried thyme
  • 2 tablespoon All-purpose flour - For making the roux
  • 4 cups Chicken or turkey stock
  • 2 tablespoon Butter - For making the roux
  • 1 tablespoon Fresh parsley Chopped - for garnish

Instructions

  • Rinse, dry, and season turkey necks.
    Raw oxtail pieces in a white bowl, seasoned with salt and pepper.
  • Brown turkey necks on all sides in oil.
    Deeply browned meat pieces with rosemary in a red Dutch oven.
  • Sauté onions, celery, carrots, and garlic.
    Chopped onions, carrots, and celery sautéing in a skillet with a wooden spoon.
  • Simmer turkey necks and veggies until tender.
    Browned meat pieces simmering in a pot with carrots, celery, onions, peppers, bay leaves, and fresh herbs in broth.
  • Make roux and whisk in cooking liquid for gravy.
    Golden-brown braised meat in a cast iron skillet with rosemary sprigs, being topped with ladled broth.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 230kcal (12%) | Carbohydrates: 10g (3%) | Protein: 35g (70%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 120mg (40%) | Sodium: 700mg (30%) | Potassium: 550mg (16%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 500IU (10%) | Vitamin C: 20mg (24%) | Calcium: 40mg (4%) | Iron: 3mg (17%)
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