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These Smothered Turkey Necks are juicy, tender, and seasoned to perfection after being cooked low and slow in a Cajun gravy that'll have you licking the plate.
Here are some delicious sides: Southern Green Beans, Garlic Mashed Potatoes, New Orleans Baked Mac and Cheese, Collard Greens, Boursin Mashed Potatoes, and Dirty Rice.
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Most people only use turkey necks for soup or gravy for Thanksgiving dinner or discard it entirely.
I've been eating turkey necks since I was knee-high to a frog. They are a big part of New Orleans food culture; they are served for Sunday dinner, at Crawfish boils, and at mom-and-pop restaurants. My grandfather used turkey neck meat in his dirty rice to add another layer of flavor.
I have no idea why it's taken me this long to share this recipe, but here we are. I like to make turkey necks with an Etouffee approach; browned turkey necks in brown gravy equals a flavor party.
There are two things that I'll tell you about cooking smothered turkey necks. First, you must decide between a thin gravy with just the jus or a thick gravy made from a roux (my favorite). Second, is picking a cooking method; are you going with a slow cooker/crock pot, pressure cooker (instant pot), or bake them in the oven?
Once you figure those two out, you can start licking your chops for dinner because it will be good!
Key Ingredients
Before you start whipping up this smothered turkey neck recipe, look at this list of ingredients to make sure you have everything you need for some fall-off-the-bone turkey necks.
Fresh Turkey Necks
You can find turkey necks with other turkey items at your local grocery store. Every store may not carry them, so call before making a blank trip. Please do not confuse them with smoked turkey necks. Turkey necks come in various sizes, so try to pick similar ones. That can be challenging, so ask your butcher to cut the meatier, larger ones in half.
Cajun Seasoning
I love using Savory Cajun Seasoning for this recipe because it's low-sodium and flavorful. You can also use my Homemade Creole Seasoning. It's a blend of salt, black pepper, garlic powder, onion powder, cayenne pepper, and more herbs and spices you should already have.
Chicken Stock
There's no point in using water and washing away all the flavor, so use a low-sodium chicken stock/broth.
Aromatics
You'll need the Cajun-Creole holy trinity, onion, celery, and bell peppers. I also love the flavor that bay leaves, fresh thyme, and sage add to this recipe.
Unbleached Flour
To make a yummy gravy that these turkey necks can braise in will need flour and oil. My preference is unbleached flour and avocado oil for a healthier gravy.
How To Make Smothered Turkey Necks Recipe
Making tender turkey necks requires time to break down the neck bones, so check the pro tips section below to show you the best way to save time.
Preheat the oven to 300°F/ 148°C. Liberally season turkey necks on both sides with 4 tablespoons of Savory Cajun seasoning.
In a medium bowl, combine the remaining Cajun seasoning in flour. Light dredge turkey necks in flour.
Heat a heavy bottom pot over medium heat, add oil and butter; once butter is melted, in batches, cook turkey necks for 2-3 minutes per side until brown.
Set aside, and add remaining oil and butter.
Once melted, add ½ cup of seasoned flour and stir constantly until it turns peanut butter brown.
Stir in onions, bell pepper, celery, and kosher salt; cook for 2-3 minutes. Add garlic, thyme, sage, cayenne pepper, and bay leaves, and cook for 1 minute.
Add worcestershire sauce and chicken stock, stir until smooth, and bring to a boil. Add the turkey necks back, cover, and bake for 3-3 ½ hours until turkey necks are fork tender. Stir at the halfway point and lightly scrape the bottom of the pot; add more stock if you want a looser gravy.
Serve turkey necks with gravy over rice or mashed potatoes and garnish with green onions and parsley.
How To Store Smothered Turkey Necks
Leftover turkey necks are best 3 days after cooking, and the flavor will be better the next day. However, they'll be good for 7 days if stored in an airtight container in the fridge.
After cooling turkey necks, place them in an airtight container and in the freezer for 2 months. If you need them immediately, place them in a bowl with cool tap water or thaw them 24 hours before using.
Reheat turkey necks in a pot over medium heat for 10 minutes or until hot.
Make them in advance. Before pouring the gravy over the turkey necks, cool it down first. Wrap it up and pop it in the fridge. The next day, take it out and let it sit at room temperature for 15-20 minutes before baking.
Pro Recipe Substitutions, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you'll need for these delicious smothered turkey necks.
- Wash your turkey necks in a baking soda and water (1 teaspoon of baking soda for every 4 cups of water) solution to remove any impurities. Then dry with paper towels.
- Turkey necks can vary in size; if you get some large ones, ask the butcher to cut them in half.
- Cook time can vary depending on the size of your turkey necks. If you have smaller ones, reduce the cooking time by 15 minutes.
- You don't need a meat thermometer to determine if the turkey neck is finished; once you can easily pierce it with a knife or shred some of the meat off the bone, they're ready for your belly.
- I love using avocado oil for its high smoke point and amazing health benefits! However, use whatever oil you already have at home!
- You can swap all-purpose flour for gluten-free flour.
- If you're using seasoning salt or another all-purpose seasoning other than Savory Cajun Seasoning or my Homemade Creole seasoning, use 1-2 tablespoons less to avoid your food from being salty.
- If you use my Creole seasoning, use kosher salt to keep the sodium low. Kosher salt has a larger flake, so you can use less than table salt.
- This recipe is excellent with turkey legs, turkey wings, chicken thighs, and chicken wings.
- Chicken stock and chicken broth can be used interchangeably.
- If you love a thinner gravy, omit using the seasoned flour for the homemade gravy.
- Make smothered turkey necks in a slow cooker on low heat for 6 hours.
- Make smothered turkey necks in an instant pot (pressure cooker) on high pressure for 1 hour.
FAQs
Here are the top questions readers have about successfully cooking smothered turkey necks.
How long can raw turkey necks stay in the fridge?
Raw turkey necks should not be in the fridge after purchasing them for longer than 3 days; be sure to check the manufacturer's note on their expiration date. You may only have one day to cook them before they're no longer safe for consumption.
Are turkey necks white or dark meat?
Turkey necks are classified as dark meat because turkeys use their neck muscles extensively, making them different from chicken necks. This classification as dark meat adds to its succulent and rich flavor.
Why are my turkey necks tough?
To make braised turkey necks, you must ensure they're covered and submerged in the liquid/gravy. Then, cook them low and slow for hours to break down tough connective tissues, which helps make them tender and juicy.
Do you wash turkey necks?
Yes, in a baking soda and water or vinegar and water solution. Either will help wash away and remove any impurities or unwanted blood.
How long can turkey necks sit out?
After you're done cooking and enjoying those delicious turkey necks, store any leftovers in the fridge within 2 hours of cooking. This will keep them out of the temperature danger zone, where bacteria can start to grow.
More Turkey Recipes
Here are a few more mouthwatering turkey recipes to add to your rotation:
- Roasted Turkey Tenderloin
- Smothered Turkey Wings
- Curried Turkey Necks
- How To Roast A Turkey Guide
- 5-minute Turkey Gravy
- Oven Roasted Turkey Tenderloin
- Sous Vide Turkey Breast
- Sous Vide Turkey Thighs
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Read the recipe once, then place all ingredients for the smothered turkey necks on the counter.
Step 2: Wash and dry turkey necks.
Step 3: Measure everything out into individual bowls to move quickly.
Step 4: Start following the recipe and prepare for finger-licking, smothered turkey necks you’ve ever enjoyed.
Making smothered turkey necks is a rewarding and delicious comfort food. The succulent meat, the rich homemade gravy, and the love that goes into each preparation step will surely win the hearts of those you serve.
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📖 Recipe
Smothered Turkey Necks
Ingredients
- 6 lbs. turkey necks washed and dried
- 5 tablespoons Savory Cajun Seasoning
- 1 cup all-purpose flour
- 5 tablespoons avocado oil
- 5 tablespoons unsalted butter
- 1 medium onion chopped medium
- 1 bell pepper chopped medium
- 3 stalks celery chopped medium
- 6 garlic cloves chopped fine
- 2 teaspoons kosher salt
- 1 teaspoon dry thyme
- 5 sage leaves chopped or 1 teaspoon dried sage
- 1 teaspoon cayenne
- 3 bay leaves
- ¼ cup worcestershire sauce
- 3 ½ cups unsalted chicken stock
- 8 green onions chopped, garnish
- ½ cup Italian parsley chopped, garnish
Instructions
- Preheat the oven to 300°F/ 148°C. Liberally season turkey necks on both sides with 4 tablespoons of Savory Cajun seasoning. In a medium bowl, combine the remaining Cajun seasoning in flour. Light dredge turkey necks in flour.
- Heat a heavy bottom pot over medium heat, add 3 tablespoons of oil and butter; once butter is melted, in batches, cook turkey necks for 2-3 minutes per side until brown. Add remaining oil and butter; once melted, add ½ cup of seasoned flour and stir constantly until it turns peanut butter brown.
- Stir in onions, bell pepper, celery, and kosher salt; cook for 2-3 minutes. Add garlic, thyme, sage, cayenne pepper, and bay leaves, and cook for 1 minute.
- Add worcestershire sauce and chicken stock, stir until smooth, and bring to a boil. Add the turkey necks back, cover, and bake for 3-3 ½ hours until turkey necks are fork tender. Stir at the halfway point and lightly scrape the bottom of the pot; add more stock if you want a looser gravy.
- Serve turkey necks with gravy over rice or mashed potatoes and garnish with green onions and parsley.
Notes
- Wash your turkey necks in a baking soda and water (1 teaspoon of baking soda for every 4 cups of water) solution to remove any impurities. Then dry with paper towels.
- Turkey necks can vary in size; if you get some large ones, ask the butcher to cut them in half.
- Cook time can vary depending on the size of your turkey necks. If you have smaller ones, reduce the cooking time by 15 minutes.
- You don't need a meat thermometer to determine if the turkey neck is finished; once you can easily pierce it with a knife or shred some of the meat off the bone, they're ready for your belly.
- I love using avocado oil for its high smoke point and amazing health benefits! However, use whatever oil you already have at home!
- You can swap all-purpose flour for gluten-free flour.
- If you're using seasoning salt or another all-purpose seasoning other than Savory Cajun Seasoning or my Homemade Creole seasoning, use 1-2 tablespoons less to avoid your food from being salty.
- If you use my Creole seasoning, use kosher salt to keep the sodium low. Kosher salt has a larger flake, so you can use less than table salt.
- This recipe is excellent with turkey legs, turkey wings, chicken thighs, and chicken wings.
- Chicken stock and chicken broth can be used interchangeably.
- If you love a thinner gravy, omit using the seasoned flour for the homemade gravy.
- Make smothered turkey necks in a slow cooker on low heat for 6 hours.
- Make smothered turkey necks in an instant pot (pressure cooker) on high pressure for 1 hour.
Jae Kim says
I made this this evening - on a solo Thanksgiving eve. I marinated the necks the night before - and instead of flour, I only had arrowroot starch. I added a few things to the gravy that the necks were cooked in - a little beer, some balsamic vinegar - and I forgot to cover it when I left the house. I came home to the most delicious smell and the necks were the tastiest I have had in my almost 60 years of life. Tender, flavorful and sooo juicy. Thank you!