Curried Turkey necks
This curried turkey neck recipe is a taste of one of my favorite pieces of meat with some Caribbean influence. These turkey necks are tender and packed with flavor. Serve with your vegetables are mashed potatoes. It’s sure to be a huge hit at your holiday table.
Curried Turkey necks Cooking Tips:
Do not skip the frying step. This is essential to build flavor.
Marinate turkey necks overnight for more flavor.
You can skip the 1 hour marinating time and proceed with the recipe.
To make in a Crockpot– Cook on low for 6 hours.
To make in the Oven– Bake, covered with plastic wrap or parchment paper and then foil in a 350°F oven for 4-5 hours. If you only use foil the curry will have an acidic reaction and metal may seep into your food. You can bake in a Dutch oven or in a 9 x 13 casserole dish.
Can you make ahead?
Freezer: Curried Turkey Necks: After turkey necks cool off, place in an airtight container in the freezer for 3 months. Thaw 24-48 hours before using.
Fridge: Curried Turkey Necks: Turkey necks can be made a day or two in advance. After they cool off, place in an airtight container in the fridge for 7 days.
Reheating: Curried Turkey Necks: Bake in a 350-degree oven for 10-15 minutes or bring a small amount of stock and turkey necks and gravy, to a boil, and cook until hot. *A 1/4 cup of liquid should do the job.
You can use turkey wings or turkey legs in place of turkey necks.
what to serve with Curried Turkey necks?
Curried Turkey Necks
- 2 tablespoons plus 1 teaspoon kosher salt
- 4 tablespoons curry powder
- 2 teaspoons cayenne
- 2 teaspoons garlic powder
- 5 lbs. raw turkey necks washed
- 1 cup unbleached all-purpose flour
- 1 teaspoon black pepper
- 1 ½ cups avocado oil
- 2 medium onions chopped medium
- 2- inch piece ginger chopped small
- 6 garlic cloves chopped small
- 1 bunch fresh thyme
- 2 bay leaves
- 1 scotch bonnet pepper
- 3 cups unsalted chicken stock
- In a bowl mix 2 tablespoons salt, curry powder, cayenne, and garlic powder. Add turkey necks to a casserole dish, liberally and evenly season with the spice mix. Cover and leave at room temperature for 1 hour.
- Turn on the heat to medium-high in a large skillet heat oil in a large to 350°F, oil is ready when flour sizzles. In a bowl mix remaining salt, flour, and black pepper together. Dredge turkey necks two or three at a time and fry for 2 minutes on each side. Place cooked turkey necks in instant-pot.
- Once turkey necks are finished cooking, add onions, and ginger to skillet a fry for 7 minutes, stirring occasionally. Add garlic and cook for 1 minute. With a slotted spoon add vegetables to the instant pot. Add the thyme, bay leaves, scotch bonnet, and chicken stock. Close lid and cook on high pressure for 1 hour and 45 minutes. Serve with rice, potatoes, roasted vegetables, or a salad.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!