Updated: November 4, 2026
These turkey necks simmer low and slow until the meat falls off the bone and the pot turns into a rich, savory gravy. I learned how to make this recipe from my Dad. He was born and raised in Corpus Christi, Texas and loved anything with a BBQ flair. His recipe is slightly different than a traditional slow cooked turkey neck recipe with gravy, but it is still sooo good. It has a nice savory hickory kick to it due to his secret ingredient (steak sauce)!
Table of Contents
- Why You’ll Like This Turkey Neck Recipe
- Ingredients for Turkey Necks
- How to Make Turkey Necks
- Turkey Necks Without Flour: How the Gravy Thickens on Its Own
- Substitutions & Variations
- Cooking Tips for Turkey Necks
- How to Store Turkey Necks
- Side Dishes to Serve with Turkey Necks
- FAQ
- Recipe Card
- Turkey Necks Recipe
- Craving More?
Why You’ll Like This Turkey Neck Recipe
- One-pot recipe – No searing or flour required. The cooking liquid reduces into a flavorful gravy on its own.
- Dad’s secret ingredient – Steak sauce adds a savory hickory kick that sets this recipe apart.
- Simple pantry staples – Worcestershire sauce, steak sauce, celery salt, thyme, and poultry seasoning do most of the work.
- Budget-friendly – Turkey necks are an affordable cut of meat that becomes fall-off-the-bone delicious when simmered slowly.
- Mostly hands-off – Once everything is in the pot, the stovetop does most of the work.
Ingredients for Turkey Necks
The secret to this recipe is building flavor with simple aromatics, seasonings, and sauces. You can find detailed measurements in the recipe card below.
- Turkey necks – Meaty, collagen-rich dark meat that becomes easy to pull from the bone and gives the gravy its body.
- Water – Add just enough to reach the top of the turkey necks so they can simmer gently while the liquid reduces.
- Garlic cloves – Crushed whole garlic cloves mellow as they simmer, adding a savory depth of flavor.
- Onion – Sliced onions soften into the gravy and add a subtle sweetness.
- Celery – A classic aromatic that adds a fresh, savory flavor to the broth.
- Salt – Helps season the turkey necks throughout the cooking process.
- Black pepper – Adds a warm, slightly peppery bite.
- Worcestershire sauce – Adds tanginess, umami, and depth to the gravy.
- Steak sauce – My dad’s secret ingredient! A dark steak sauce, such as A.1., adds a savory hickory kick.
- Celery salt – Enhances the celery flavor while seasoning the cooking liquid.
- Dried thyme – Adds an earthy herbal flavor that pairs beautifully with turkey.
- Poultry seasoning – A blend of herbs that gives the dish its comforting Southern flavor.
- Chicken broth (optional): Provides additional liquid when cooking larger turkey necks that need more time.
- Vinegar, water, and salt (for cleaning): Used to soak the turkey necks before cooking.
How to Make Turkey Necks
If you’ve ever wondered how to cook this Southern classic on the stove, this recipe is the only one you’ll need. There’s no need to brown the turkey necks or prepare a separate roux. Detailed steps are outlined below with step-by-step photos. Additional details are on the printable recipe card below.
STEP 1: Clean the turkey necks – Place the turkey necks in a large bowl and cover with water. Add vinegar and salt and soak for about 1 hour. Drain and rinse the turkey necks thoroughly. I typically use a 1:4 ratio of vinegar to water. This is not USDA guidance, but this is a cleaning step my family always takes.
STEP 2: Place in the Pot – Place the cleaned turkey necks in a Dutch oven or large heavy-bottomed pot. Add enough water to come just to the top of the turkey necks (not too much).
STEP 3: Add the aromatics – Add 2 crushed garlic cloves, sliced onion, and celery. Cover the pot and bring the liquid to a simmer.
STEP 4: Season – Once the liquid begins to simmer, add the salt, black pepper, Worcestershire sauce, steak sauce, celery salt, thyme, and poultry seasoning. Stir gently to combine.
STEP 5: Cook for 1 hour – Cover the pot and cook for about 60 minutes, maintaining a gentle simmer. Keep the pot covered while the turkey necks cook.
STEP 6: Remove the lid – and cook the turkey necks for an additional 30 minutes. Removing the lid allows some of the liquid to evaporate, concentrating the flavors and helping the gravy develop.
STEP 7: (Optional) Add the chicken broth if you need more liquid – This only applies to larger turkey necks. After 1 hour, much of the original cooking liquid should have reduced. Continue cooking until the necks are very tender and the desired texture forms.
STEP 8: Serve – The cooking liquid will develop into a savory gravy as the turkey necks cook. Season with salt and pepper to taste. Serve the turkey necks hot with plenty of gravy spooned over the top. They would be especially good served over white rice. Enjoy!
Turkey Necks Without Flour: How the Gravy Thickens on Its Own
One thing I love about my dad’s recipe is that it’s simple. You don’t need flour, a roux, or even a browning step to make a flavorful turkey neck gravy. As the turkey necks simmer, the cooking liquid gradually develops a richer consistency and deeper flavor. Here’s why this method works:
- Collagen from the turkey necks – The connective tissue gradually breaks down during cooking, releasing gelatin that gives the gravy natural body.
- Uncovered cooking time – Removing the lid for 30 minutes allows excess water to evaporate and concentrates the flavor.
- Prefer a thicker gravy? You can add a cornstarch slurry at the end, as described in the substitutions below.
Substitutions & Variations
There are a few easy ways to customize this recipe while keeping the flavors close to my dad’s original version.
- Apple cider vinegar – Substitute apple cider vinegar for white vinegar when preparing the cleaning soak.
- Lower sodium – Choose low-sodium Worcestershire sauce and low-sodium chicken broth to help reduce the salt content.
- Gluten-free – Use labeled gluten-free Worcestershire sauce, steak sauce, and chicken broth. Check the seasonings as well.
- Thicker gravy – Mix cornstarch with some of the broth from the pot to create a slurry. Stir it into the gravy at the end of cooking and simmer for a few minutes until it thickens to your desired texture.
- A little heat: Add a pinch of red pepper flakes when adding the other seasonings in step 4.
- More turkey recipes: If you enjoy this recipe, try my Smothered Turkey Wings next.
Cooking Tips for Turkey Necks
- Choose similar-sized turkey necks – This helps them cook evenly.
- Wait until the liquid simmers – Add the seasonings once the water begins simmering, as directed in step 4.
- Avoid a rolling boil – Keep the heat low enough to maintain a gentle simmer throughout cooking.
- Don’t skip the uncovered cooking time – Those 30 minutes help the turkey neck gravy reduce and develop a richer flavor.
- Add broth only when necessary – Larger turkey necks may require more liquid and a longer cooking time.
- Taste before adding salt – Worcestershire sauce and celery salt already contribute saltiness.
- Check for doneness – The meat should pull easily away from the bone with a fork. Turkey is safe to eat when its internal temperature reaches 165°F (74°C), although the meat may need additional cooking time to soften.
How to Store Turkey Necks
Leftover turkey necks are easy to store, and keeping them in their gravy helps prevent the meat from drying out. I recommend storing the turkey necks and gravy together so they’re ready to reheat for another comforting meal.
- Refrigerator – Cool promptly and store the turkey necks with their gravy in an airtight container for 3 to 4 days.
- Freezer – Freeze the turkey necks and gravy together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating – Warm the turkey necks and gravy in a covered pot over medium-low heat until they reach 165°F (74°C). Add a splash of chicken broth if the gravy becomes too thick.
- Signs of spoilage – Discard leftovers if you notice an unusual sour smell, slimy texture, mold, or gray-green discoloration. When in doubt, throw them out.
Side Dishes to Serve with Turkey Necks
I love serving these turkey necks over white rice, but they also pair beautifully with classic Southern side dishes.
- White Rice
- Southern Black-Eyed Peas
- Southern Green Beans
- Candied Yams
- Hot Water Cornbread
- Collard Greens
- Honey Cornbread Muffins
- Garlic Mashed Potatoes
FAQ
How do you clean turkey necks?
My dad’s recipe calls for soaking turkey necks for approximately 1 hour in a mixture of 8 cups water, 2 cups white vinegar or apple cider vinegar, and 2 tablespoons salt. Drain and rinse them thoroughly afterward.
How do you know when turkey necks are done?
The meat should pull easily fall off the bone with a fork. Turkey is safe to eat at an internal temperature of 165°F (74°C), but additional simmering may be needed to achieve the desired texture.
Why are my turkey necks tough?
They may need additional cooking time or a gentler simmer. Reduce the heat, cover the pot, and continue cooking for another 15 to 30 minutes, checking periodically.
Are turkey necks white or dark meat?
Turkey necks are dark meat. The neck muscles are frequently used, giving the meat a rich flavor and a substantial amount of connective tissue that breaks down during slow cooking.
Can dogs eat turkey necks?
Not the turkey necks prepared in this recipe. They contain onion, garlic, and salt, which are unsuitable for dogs, and cooked turkey bones can splinter and cause serious injury. Always consult your veterinarian before offering turkey to your dog.
Recipe Card
Turkey Necks Recipe
Ingredients
Ingredients to Clean Turkey Necks
- 8 cups Water, (to clean turkey necks and cover some in pot)
- 2 cups Vinegar, (for cleaning the turkey necks)
- 2 tablespoons Salt, (for cleaning the turkey necks)
Turkey Neck Recipe
- 4 pounds Turkey Necks
- 2 cloves Garlic
- 1 Medium Onion, (sliced)
- 2 stalks Celery, (cut into 2-inch pieces)
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- ¼ cup Worcestershire Sauce
- ¼ cup Steak Sauce, (preferably a dark steak sauce such as A.1.)
- 2 teaspoons Celery Salt
- 1 teaspoon Ground Thyme
- 1 teaspoon Poultry Seasoning
- 1 cup Chicken Broth, (optional, only needed for larger turkey necks)
- Water, (enough to cover the turkey necks)
Instructions
- Place the turkey necks in a large bowl and cover with water. Add vinegar and salt and soak for about 1 hour. Drain and rinse the turkey necks thoroughly. The amount of water here does not need to be scientific. You can use a 1:4 ratio of vinegar to water. Example: 2 cups vinegar to 8 cups water, plus 2 tablespoons salt.
- Next, place the cleaned turkey necks in a Dutch oven or large heavy-bottomed pot. Add enough water to come just to the top of the turkey necks. The amount of water will vary based on the size of your turkey necks and pot.
- Add 2 crushed garlic cloves, sliced onion, and celery. Cover the pot and bring the liquid to a simmer. Once the liquid begins to simmer, add the salt, black pepper, Worcestershire sauce, steak sauce, celery salt, thyme, and poultry seasoning. Stir gently to combine.
- Cover the pot and cook for about 60 minutes, maintaining a gentle simmer. Keep the pot covered while the turkey necks cook. Be sure to keep the liquid at a gentle simmer rather than a hard boil.
- Then remove lid and cook for an additional 30 minutes. Removing the lid allows some of the liquid to evaporate, concentrating the flavors and helping the gravy develop. If you're running low on liquid, you can add the chicken broth if you need more liquid. This only applies to larger turkey necks. Continue cooking over low heat for approximately 30 minutes, or until the turkey necks are very tender and gravy forms.
- The cooking liquid will develop into a savory gravy as the turkey necks cook. Season with salt and pepper to taste. Serve the turkey necks hot with plenty of gravy spooned over the top. They are so good served over white rice. Enjoy!
Notes
- Turkey Neck Size: Choose turkey necks of similar sizes for even cooking. Larger necks may require additional cooking time.
- Cooking Temperature: Maintain a gentle simmer rather than a rolling boil. The meat should pull easily from the bone when finished.
- Cooking Method: Simmer covered for 30 minutes, uncovered for 30 minutes to reduce the liquid, then covered over low heat for the final 30 minutes.
- Secret Ingredient: Dark steak sauce, such as A.1., adds a rich, savory flavor with a subtle hickory BBQ kick.
- Natural Gravy: No flour or roux is needed. The cooking liquid naturally reduces into a flavorful sauce as the turkey necks simmer.
- Additional Liquid: Only add chicken broth if the pot begins to dry out, especially when cooking larger turkey necks.
- Serving Suggestions: Serve over white rice with plenty of the savory cooking liquid spooned on top.
- Storage: Refrigerate leftovers with their cooking liquid in an airtight container for 3-4 days, or freeze for up to 3 months.
- Reheating: Warm gently on the stovetop, adding a splash of broth if needed, until the meat reaches 165°F (74°C).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make these turkey necks, tag me on Instagram at @elicitfolio so I can see them. Leave a comment and a star rating below, and follow me on Pinterest. Tell me in the comments which Southern comfort food recipes you would like me to share next.
