Perfectly coated in a rich and flavorful homemade brown gravy, each warm and tender piece of turkey neck is the epitome of Southern comfort food! What could be better than a recipe for turkey neck? One that’s smothered in gravy! The preparation work only takes 15 to 20 minutes, after which the Instant Pot does the rest for you. Whether you’re cooking for yourself or your whole family, these smothered turkey necks are sure to satisfy.
Southern turkey necks are a complete vibe but I don’t want the whole world to know. I don’t want their prices to sky-rocket like oxtails, you know what I mean. But put a turkey neck in front of me and it’s murder she wrote.
My family didn’t make turkey necks regularly growing up. My husband Kenneth is the one who won my allegiance to turkey necks. He took me to this little hole-in-the-wall place in New Orleans called Old Gentilly Spice Kitchen. It’s old school for real. You place your order with a lady behind glass and she yells it to the kitchen. Felt like home as soon as I walked in.
And their turkey necks smothered in dark brown gravy are insanely life-changing. Because the turkey necks are so tender, all you need to do is gently press the bone with your tongue to release the meat. Ok, this is sounding a bit x-rated but the flavor is pretty orgasmic.
Without fail, I order them whenever I go back. And when I’m craving them here in Dallas I make this recipe.
To make this cozy and flavorful smothered turkey necks recipe, you’ll need the following key ingredients:
Indulge in the Soul-Satisfying Flavors of Louisiana Boiled Turkey Necks
Prepare to embark on a culinary journey to the heart of Louisiana, where bold flavors and rich traditions intertwine to create a dish that will tantalize your taste buds and warm your soul. Today, we’re diving into the world of Louisiana Boiled Turkey Necks, a recipe that embodies the essence of Southern comfort food.
A Culinary Tradition Steeped in History
Boiled turkey necks have long been a staple in Louisiana cuisine, a testament to the state’s resourceful and flavorful culinary heritage. This dish is often associated with family gatherings, holidays, and celebrations, bringing people together around a table laden with the aromas of simmering spices and tender meat.
The Secrets of a Perfect Boil
While the simplicity of boiled turkey necks may seem deceiving, the magic lies in the intricate balance of spices and the slow, gentle cooking process. The key ingredients include:
- Fresh Turkey Necks: The foundation of the dish, these necks should be cleaned and trimmed of excess fat for a more refined taste.
- Aromatic Vegetables: Bell peppers, onions, and celery add depth and complexity to the flavor profile, creating a symphony of savory notes.
- Cajun Spices: The heart and soul of Louisiana cuisine, a blend of paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano infuses the dish with a fiery kick and an irresistible aroma.
- Liquid Crab Boil Concentrate: This secret ingredient adds an extra layer of umami and enhances the overall flavor profile.
- Chicken Bouillon Powder: Provides a savory base and enhances the richness of the broth.
- Lemon Juice: A touch of acidity balances the richness of the dish and adds a refreshing brightness.
The Art of the Boil
The magic of boiled turkey necks lies in the slow and gentle cooking process. Whether you choose the convenience of a crockpot or the traditional stovetop method, the key is to allow the flavors to meld and the meat to become fall-off-the-bone tender.
Crockpot Method:
- Combine all ingredients in a 7-quart or larger slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 7-8 hours, or until the meat is tender.
Stovetop Method:
- Bring the water and seasoning mixture to a boil in a large stockpot.
- Add the turkey necks and reduce heat to medium.
- Cover with a lid, leaving a slight crack, and simmer for 2 hours, or until the meat is tender.
The Perfect Accompaniments
No Louisiana boiled turkey neck feast is complete without a side of fluffy white rice or creamy mashed potatoes to soak up the flavorful broth. And for a touch of Southern charm, don’t forget the corn on the cob and a slice of warm, buttery bread.
More Than Just a Dish
Louisiana boiled turkey necks are more than just a delicious meal; they represent a cultural touchstone, a connection to generations past, and a celebration of the unique flavors that define Louisiana cuisine. So, gather your loved ones, fire up the stove, and prepare to experience the magic of this iconic dish.
Additional Tips and Tricks
- For an extra burst of flavor, add a few dashes of hot sauce to your liking.
- If you prefer a milder taste, omit the liquid crab boil concentrate.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a pot over medium heat until warmed through.
Embrace the Spirit of Louisiana
With every bite of these succulent boiled turkey necks, you’ll be transported to the heart of Louisiana, where the flavors are bold, the traditions are rich, and the spirit of community is alive and well. So, let this dish be a reminder to slow down, savor the moment, and connect with the people you love over a meal that is truly special.
Don’t have an Instant Pot?
If you don’t have an Instant Pot, don’t stress. You can easily make this dish in the oven or slow cooker instead and still produce fantastic results!.
Where to buy turkey necks?
You can find turkey necks at many major grocery store chains like Costco, BJ’s, Sprouts, Aldi, and Publix. Try searching for “turkey necks” on InstaCart to find the nearby stores that sell them if you’re unsure which ones carry them.
How to make New Orleans boiled Turkey Necks (Stove top version)
FAQ
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