Turkey Necks Recipe
This Southern slow-cooked turkey necks recipe features fall-off-the-bone meat simmered with aromatic vegetables and savory seasonings until a rich, flavorful sauce forms naturally. Inspired by my dad’s Texas roots, a secret ingredient adds a subtle hickory flavor that makes this comforting dish perfect for serving over white rice.
Servings: 6
Calories: 412kcal
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
Calories: 412kcal | Carbohydrates: 8g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 349mg | Sodium: 2336mg | Potassium: 605mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 4mg