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.
