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
- Chop vegetables into small pieces.
- Place turkey necks into a large mixing bowl and season with every seasoning except for the pepper and parsley flakes.
- Create a slurry: In a large bowl, combine the broth, flour, and vinegar until the flour is well dissolved.
- Place a large pot over medium-high heat.
- Add in the butter, 1 tbs of oil, the vegetables, and minced garlic, and saute for 3 minutes, then remove and set aside.
- Add in another 2 tbs of olive oil and the turkey necks and sear for 12 minutes.
- Reduce the heat to medium and add the sauteed vegetables back to the pot.
- Sprinkle in the red crushed pepper and parsley flakes.
- Pour in the slurry.
- Deglaze the bowl you seasoned the turkey necks in with water and add that to the pot as well.
- 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.
