Tender, flavorful, smothered turkey necks drenched in a savory, hearty finger-licking gravy.
A Southern classic
I’m sure most of you who follow my blog remember me talking about McCloud many times here on my blog; he’s my maternal grandmother’s husband from the South who loved to cook dinner for breakfast. Lol! Ring a bell?
And that’s a fact; he’d eat leftover pork chops and collard green for breakfast. Lol! He was a great cook, and in previous recipes, I shared with you all how he, along with Alice Mae and Gwen, had a major influence on my cooking.
Well, just like many other recipes they’ve all inspired… this is just another one of them. Tender, juicy smothered turkey necks, another Southern classic that my family loved. This is the type of dish that’s very popular down south.
Which is where most of our roots stem from. This is a soul food dish that’s not very popular amongst young people of today, but if you grew up with a grandma from the south, you know how good these things are.
Sunday dinner memories
One funny memory I have, and anyone who loves turkey necks, can relate to this; after you pull all the tender meat off the turkey necks, you’ll find yourself sucking the juice from the bone and hearing whistling sounds. Lol!
But you have to watch out for those tiger teeth bones! That’s one thing about turkey necks I didn’t like very much, those sharp teeth-shaped bones, so don’t get too happy while eating them. Lol!
They’re like fish; you have to eat them slowly and cautiously because of the bones. But yea, that whistling sound of us all sucking the juice from the bones was a sign that they’re good and someone made them right.
If you didn’t hear the whistling and sucking of the bone, somebody ain’t do their job right!!! Because when food is good, we suck the meat off the bones; I don’t care if it’s oxtails, turkey, or chicken. Let me get into what you’ll need for this recipe.
What you need:
- Meat: Turkey Necks
- Vegetables: Onions, Peppers, Celery, Garlic
- Seasonings: Adobo seasoning, Creole seasoning, Garlic powder, Onion powder, Italian seasoning, Thyme, Paprika, Parsley, Crushed Red Pepper Flakes, and Black pepper
- For the gravy: Chicken broth, Water, Apple Cider Vinegar, All-Purpose Flour
- Fats: Olive oil and Butter
Tools:
- Large pot: Use a large pot because you’ll be making a lot of turkey necks.
- Mixing bowl: You can use a mixing bowl or big bowl to soak and clean the turkey necks and season them.
- Big spoon: Use a big spoon to stir the turkey necks as they cook and serve them and the gravy once they’re done.
- Measuring spoons: Get some measuring spoons to measure the seasonings accurately.
- Measuring cups: Have a big measuring cup on hand to measure the broth.
Where to find turkey necks
I live in Philadelphia, and we have a lot of BUTCHER SHOP where they serve fresh meat resting on ice from behind a glass counter. They also have a butcher and scale where they cut and measure the meat.
I’ve found that a lot of supermarkets sell them, and you can find them in a meat aisle of a grocery store, often whole, not uncut, which can only be done at a butcher shop.
How to cut them
You can honestly cut them however you want, but most people like to cut them into medium-sized 4-inch pieces, and here are a few reasons why I like to cut them this size at the butcher shop.
- Medium-sized turkey necks: 4-inch cut turkey necks are not only easier to manage, but they are meatier
- Long uncut turkey necks: If you keep them long, you will definitely need a very big pot to cook them in or you could bake them in the oven.
How to clean them
Ok, so there’s a preparation process you have to complete before cooking your turkey necks, and that includes cleaning and removing some things from it, but cleaning them is optional. Not everyone believes in cleaning their meat.
So first, you’re going to get a knife or cooking scissors and remove the excess dangling white, yellowish, fat skin and membrane from the turkey necks. You don’t have to remove every piece, just the dangling parts that can be removed.
Also, remove any dangling small pieces of bones at the ends and any clear, slimy stuff you sometimes find on turkey necks. All that has to be removed before cleaning and cooking them, ok? This step is very important.
Last but not least, as I just mentioned, you’re going to clean them. Depending on how much you’re making, place them in a bowl and cover them with cool water by a few inches. Add about a teaspoon of salt, vinegar, or acidic fruit juice per pound.
So if you’re cooking 4 lbs of turkey necks, for example, cover them with cool water and add 4 tsp of salt, vinegar, lemon, etc. Let them soak for 20 minutes, then scrub them with clean hands and rinse them off.
- Salt + Water: Salt water is the most common mixture used to clean meat, but be careful not to use too much salt because you don’t want to brine the chicken and have it be too salty.
- Lemon or Lime + Water: Lemon water is what I use if I’m thawing out meat that’s been sitting in the freezer for a long time and has changed in color. Just to revitalize it and brighten it a bit, I use an acidic fruit like lemon or lime.
- Vinegar + Water: Vinegar water is another cleaning solution you can use. You can use either apple cider or white vinegar.
Slurry vs Roux
Slurry: So when it comes to the gravy, you have a few options. Those of you who have followed me for a while know that I love creating gravy using the slurry method, which is to combine a thickener like flour or cornstarch with water or broth.
- Slurry pros: It’s simply very easy! You simply combine a liquid and thickener and add it to a dish, allowing it to turn into gravy as it cooks.
- Slurry cons: I wouldn’t call this a con necessary, but you can’t always get it the perfect color you want. You would have to use a gravy master or bouquet to do this, but nothing is better than a roux to get the perfect gravy color.
Roux (pronounced ROO): Creating gravy using the roux method is made with oil over low to medium heat, with flour that you stir slowly into the oil until it reaches a desired color, then a liquid, water, or broth is added, and you stir it until it thickens.
- Roux pros: You have more control over the outcome and can better customize the gravy with things like consistency and color.
- Roux cons: Honestly, it can be time-consuming sometimes, and sometimes not so much. It just isn’t as easy as making gravy using the slurry method. You literally can’t mess gravy up with a slurry as long as you’re using the right amount of ingredients.
How To Make Smothered Turkey Necks
1. Chop up the vegetables.
2. Season the turkey necks.
3. Sautee the vegetables with oil and butter over medium-high heat, then remove.
4. Fry the turkey necks with olive oil until brown.
5. Add the sautéed vegetables to the pot of turkey necks.
6. Meanwhile, in a big bowl, combine the broth, flour, and vinegar.
- Use the water to remove the seasoning from the bowl in which you season the turkey necks.
7. Add the crushed peppers and Parsley.
8. Add in the slurry and water.
9. Cover with a lid, leaving a crack on the side, and simmer til tender, about 2 hours.
How To Slow Cook Smothered turkey necks
1. Preheat your slow cooker to high or low, depending on how long you’re cooking them.
- If you’re cooking them while away for long, set them to low heat.
- If you’re doing a quicker cook, set it to high heat.
2. Chop up the vegetables.
3. Season the turkey necks.
4. Create a slurry by combining the gravy ingredients.
- Use less liquid, about 2 cups, and reduce the amount of flour to 4 tbs
4. Add everything to the slow cooker.
5. Cook on high heat for 4 hrs and on low heat for 8 hours.
Tips for best results:
- Stir periodically: Make sure to stir periodically because turkey necks have a tendency to stick to the bottom of the pan.
- Use a nonstick pan: Also, make sure to use a nonstick pan if you can. This will also prevent the turkey necks from badly sticking during the last 30 minutes of cooking.
What to serve with smothered turkey necks
- The BEST Smooth Creamy Garlic Mashed Potatoes
- World’s BEST Moist Southern Cornbread Recipe
- Southern-Style Green Beans Recipe
- World’s Best Southern Collard Greens Recipe
Storage and reheating
- How do you store turkey necks? Just place them in a bowl, like a Tupperware bowl, and make sure they’re tightly covered and sealed with plastic wrap, aluminum foil, or a lid. Place them in the refrigerator, preferably the coldest part.
- Can you freeze turkey necks? Absolutely! I would place them in a ziploc bag, make sure it’s zipped, and sit them in the freezer. They can stay fresh for up to 6-7 months if you want them to.
- How to reheat smothered turkey necks? Reheating them is simple; you just put them in a pot, place them over low heat, and let them simmer until warm.
Frequently asked questions
- Can you use smoked turkey necks? Yes, but the flavor will be different, and I prefer using smoked turkey necks to season vegetables like collard greens, cabbage, etc.
- How long do they last? If tightly sealed and stored in a refrigerator, 4 to 5 days.
More Soul food Recipes You Might Like
- Baked Smothered Smoked Turkey Tails Recipe
- McCloud’s Baked Smothered Pork Chops
- McCloud’s Southern Smothered Beef Short Ribs
- The BEST New Year’s Eve Pig’s Feet Recipe
- The Best Tender Crispy Southern Fried Turkey Wings
Alright now… hope yall enjoy this recipe as much as I do. Now gonna talk y’all to death! Follow the recipe to a T and leave a comment below, letting us know how you like it.
Also, make sure you subscribe so you get notified every time I post a new recipe so you don’t miss out on any deliciousness! Follow me on social media. My handles are Facebook, Twitter, Pinterest, Instagram, and YouTube.
Enjoy, later
PBJ~
Print
The Best Smothered Turkey Necks Recipe
- Prep Time: 30 Mins
- Cook Time: 2 hrs
- Total Time: 2 Hr 30 Mins
- Yield: 8
- Category: Soul Food
- Method: American
- Cuisine: Soul Food
Description
Tender, flavorful, smothered turkey necks drenched in a savory, hearty finger-licking gravy.
Ingredients
4 Lbs Turkey Necks
3/4 Cup Onions, chopped
1/4 Cup Green Peppers, chopped
1/4 Cup Celery, chopped
2 Tsps Minced Garlic
3 Tbs Olive Oil
1 Tbs Butter
1 Tbs Creole Seasoning
1 Tbs Adobo
2 Tsps Garlic powder
2 Tsps Onion powder
2 Tsps Italian seasoning
2 Tsps Paprika
1 Tsp Parsley Flakes
1 Tsp Red crushed Pepper Flakes
1 Tsp Black Pepper
1/2 Tsp Thyme
Gravy ingredients
1 Qt Chicken or turkey broth
1 Qt Water
5 Tbs All Purpose Flour
1/3 Cup Apple Cider Vinegar
Instructions
1. Chop vegetables into small pieces.
2. Place turkey necks into a large mixing bowl and season with every seasoning except for the pepper and parsley flakes.
3. Create a slurry: In a large bowl, combine the broth, flour, and vinegar until the flour is well dissolved.
4. Place a large pot over medium-high heat.
5. Add in the butter, 1 tbs of oil, the vegetables, and minced garlic, and saute for 3 minutes, then remove and set aside.
6. Add in another 2 tbs of olive oil and the turkey necks and sear for 12 minutes.
7. Reduce the heat to medium and add the sauteed vegetables back to the pot.
8. Sprinkle in the red crushed pepper and parsley flakes.
9. Pour in the slurry.
10. Deglaze the bowl you seasoned the turkey necks in with water and add that to the pot as well.
11. Cover with a lid leaving a crack on the side, and cook for 2 hours.
Notes
- If you seasoned the turkey necks and made the slurry in separate bowls, use water to get the seasoning out of the bowl.
- Make sure to stir periodically so the turkey necks and gravy dont stick and burn.
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