This recipe for turkey neck cooked in an air fryer is fantastic! If you want to cook it all the way through without wasting any, or if you want to feed it to your dog as protein, here’s how to do it.
There are several ways to cook this item, other than just throwing it away. Many people boil it and use the meat in their gravy, another option. Whether you want to try making air fryer recipes for yourself or as a treat for your dog, we’ll go over how to do it here. (affiliate links present).
Ah, turkey necks. Those delectable protein-packed morsels that have graced the tables of many a discerning diner. But have you ever considered taking your turkey neck experience to the next level? Enter the world of deep-frying where these humble cuts of meat are transformed into crispy, golden nuggets of pure culinary bliss.
Now, let me tell you before you start this deep-frying adventure: it’s not for the weak of heart. It calls for a certain amount of culinary bravery as well as a good dose of deference to the boiling hot oil that lies ahead. But fear not, daring foodie—I’ll walk you through every step of the process to make sure your turkey necks come out of the fryer triumphantly, rather than as victims.
The Preparation: A Symphony of Seasoning and Searing
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The Cut: Begin by dissecting your turkey necks into manageable 4-inch pieces. This ensures even cooking and prevents any unfortunate incidents of over- or under-frying.
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The Seasoning: Now comes the time to awaken the taste buds Be generous with your salt and pepper, liberally coating each neck piece with this dynamic duo. Remember, seasoning is not just about flavor; it’s about respect for the ingredients and a commitment to culinary excellence
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The Sear: Grab your trusty cast-iron pot a vessel that has witnessed countless culinary battles and emerged victorious each time. Heat it up, and then introduce your seasoned neck pieces to its fiery embrace. Sear them on all sides creating a beautiful brown crust that not only enhances the flavor but also acts as a protective barrier during the deep-frying process.
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The Flouring: Once the searing is complete, remove the neck pieces from the pot and give them a luxurious roll in a bed of flour. This coating will not only add a delightful crunch but also help retain the neck’s juicy goodness within its crispy shell.
The Deep-Frying: A Dance with Hot Oil
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The Oil: Choose your deep-frying oil wisely. Due to its neutral flavor and high smoke point, vegetable oil is a widely used option. Preheat to 350°F, which is the ideal temperature to get the desired golden-brown color on the outside without sacrificing the juicy inside.
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The Plunge: Now comes the moment of truth. Carefully lower the floured neck pieces into the hot oil, ensuring they are fully submerged. Be cautious, as the oil will likely splatter in protest. But fear not, for with each splatter, the anticipation for the crispy reward grows.
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The Fry: Let the neck pieces soak in the heated oil for about thirty to forty-five minutes, or until they turn a delicious golden-brown color. Here’s where patience is essential because over-frying can result in chewy, dry necks—a worse fate than soggy salad.
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The Rescue: Using a slotted spoon or tongs, quickly extract the necks from the oil once they have reached their golden peak. After transferring them to a plate lined with paper towels, let the extra oil drip off, leaving behind only the delicious, crispy goodness.
The Finale: A Culinary Symphony
And there you have it, my friends, deep-fried turkey necks, ready to tantalize your taste buds and leave you craving for more. Serve them hot, accompanied by your favorite dipping sauce, and prepare to be amazed by the symphony of flavors that unfolds in your mouth.
Remember, deep-frying is an art form, and like any art form, it requires practice and a willingness to experiment. So, don’t be afraid to adjust the seasoning, the frying time, or even the dipping sauce to suit your personal preferences. After all, the beauty of cooking lies in its ability to reflect our individual tastes and culinary creativity.
Now go forth, intrepid foodie, and conquer the world of deep-fried turkey necks. May your culinary adventures be filled with crispy delights and unforgettable flavor experiences.
Crispy Turkey Neck Recipe
Applying our turkey dry rub or merely salt, pepper, and garlic powder to the exterior is not necessary. Though I suggest that you do, it will still get crisp without it with the olive oil. Naturally, to ensure that your meat is cooked through to a safe temperature (roughly 170 degrees Fahrenheit for these), you should always use a meat thermometer.
Another option is to brine it in our turkey brine for the entire night, which would really “marinate” the bird and enhance the flavor of each bite. Here’s a quick step-by-step recipe that can be printed out at the bottom of the post:
- Preheat air fryer to 375 (or 380 if yours only has even #s) for 5 minutes.
- After patting your neck dry with paper towels, massage it with olive oil. If you are feeding meat to your dog, season it with your favorite seasonings until it is coated, such as onion powder, garlic powder, and pepper.
- Cook for 10 to 15 minutes, or until the outside is as crispy as desired, after placing inside the air fryer basket.
- To make turkey neck gravy, all you need to do is boil the turkey for a long enough time to pull the meat off the bone.
It really doesn’t need to be in there for very long, and the size of yours will obviously affect how long it takes to cook. Longer will get it crispier but the meat will become a bit more dry. You can enjoy as is, in turkey soup or stews too.
How to Fry Turkey Necks
If you want to fry these in oil you’ll want to coat in a flour mixture first. Make up a bowl of flour with seasonings and toss together. After coating the entire exterior, place it in a pan of hot, previously heated oil on the stovetop. Fry for 4 minutes on each side or deep fry for about 6 minutes.
Beyond health reasons I really don’t do well with my food submerged in oil. My tummy doesn’t like it and neither does my cholesterol levels. That is why I love this method of roasting so much. You get the same crisp texture you love but without the calories and/or fat you’d get otherwise.
How to make Fried Turkey Necks
FAQ
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