Most of us cherish the food we ate as children. When I was a little girl, I loved eating chicken necks, despite them not having much meat. As an adult, I learned that turkey necks have a similar flavor and more meat!.
I’m sure that some of you will think I’m crazy for preparing turkey necks, but you won’t be after you try this recipe. Growing up in Ukraine, I was taught that every animal part has its rightful place on the dinner table. When prepared properly, turkey necks are a wonderful, fall-off-the-bone comfort food!.
These turkey necks, seared and then baked, are the ideal treat for a chilly winter’s day. The neck is the best part of the bird and is so underappreciated in cooking; serve it with white rice or mashed potatoes, or eat it right out of the oven!
What’s better than a turkey neck recipe? A smothered gravy-drenched turkey neck recipe!
This dish is Southern comfort food at its best. Each warm, tender piece of turkey neck is perfectly coated in rich and flavorful homemade brown gravy. It only takes around 15-20 minutes of prep work, then the Instant Pot takes care of the rest for you. Whether you’re cooking for yourself or your whole family, these smothered turkey necks are sure to satisfy.
Two Ways to Make Smothered Turkey Necks:
1. Instant Pot Method:
Ingredients:
- 3 lbs turkey necks, unsmoked & thawed
- 1 tablespoon canola or vegetable oil, divided
- 1 stick (½ cup) unsalted butter, divided
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 2 celery stalks, diced
- 6 garlic cloves, diced
- 2 bay leaves
- 1 teaspoon dried sage
- 1 tablespoon creole seasoning blend
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken stock, room temperature
- 3 tablespoons Worcestershire sauce
- 4 tablespoons fresh lemon juice or 1 medium lemon
- 1 tablespoon cornstarch
- Garnish: 4 green onions, chopped, ¼ cup Italian parsley, chopped
Instructions:
- Prepare Creole Seasoning: Combine all seasonings in a bowl and whisk together. Store excess in an airtight container for 6 months to 1 year.
- Prep Turkey Necks: Pat dry with a paper towel. Add to a large bowl, sprinkle with 3 tablespoons creole seasoning, and massage the seasoning into the meat.
- Brown Turkey Necks: Set Instant Pot to saute mode (high). Add 1 tablespoon oil and 2 tablespoons butter. Once melted, add turkey necks and brown on all sides for 2 minutes each (total 6 minutes). Set browned necks aside.
- Sauté Vegetables: Add remaining butter to the pot and melt. Add onions, celery, and bell pepper, cook for 4 minutes. Scrape up brown bits from the bottom of the pan. Add garlic, bay leaves, sage, 1 tablespoon creole seasoning blend, and cook for an additional minute, stirring occasionally.
- Thicken Gravy: Sprinkle in flour and stir until coated. Cook for 1-2 minutes. Whisk in chicken stock, Worcestershire sauce, lemon juice, and deglaze the bottom of the pan. Bring to a boil, then reduce heat to low.
- Pressure Cook: Add turkey necks back to the pot, arrange in an even layer. Seal Instant Pot valve, secure lid, and set to pressure cooker mode (high). Cook for 50-60 minutes for fork-tender turkey necks.
- Release Pressure: Carefully release pressure valve. Transfer turkey necks to a serving dish. Set Instant Pot to saute mode (high) uncovered for 15 minutes.
- Thicken Gravy: In a small bowl, whisk cornstarch and 1 tablespoon pot liquids until dissolved. Stir into the gravy. Remove bay leaves, taste and adjust seasonings.
- Serve: Pour gravy over turkey necks, garnish with green onions and parsley.
2. Oven Method:
Ingredients: Same as above,
Instructions:
- Preheat oven to 300°F.
- Follow steps 1-4 from the Instant Pot method.
- Transfer pot to oven: Cover tightly with lid or foil and bake for 2-2.5 hours, stirring halfway through.
- Follow steps 7-9 from the Instant Pot method.
Tips and Tricks:
- Don’t overcrowd the pan. Turkey necks should not be touching on all sides while browning.
- Use room-temperature chicken stock for optimal results.
- Substitute ½-1 cup of the chicken stock for white wine for added flavor.
- For a thicker gravy, use a cornstarch slurry.
- Serve over rice or mashed potatoes for a complete meal.
Frequently Asked Questions:
What does turkey neck taste like?
Many people use smoked turkey necks to add flavor to stocks and greens but don’t realize how amazing the turkey neck is as the star of the show. Turkey necks are like the King Crab of poultry, filled with deeply satisfying flavors similar to oxtails and ham hocks. When braised to perfection in a slow cooker or Instant Pot, this cut of turkey becomes fork-tender and absolutely mouth-watering.
Where to buy turkey necks?
Turkey necks are available at a number of large supermarket chains, including Costco, BJ’s, Sprouts, Aldi, and Publix. Try searching for “turkey necks” on InstaCart to find the stores in your area that sell them if you’re unsure which ones sell them.
Can I use a slow cooker instead?
Yes! Follow the instructions for the Instant Pot method, but cook on low for 3.5-4 hours.
Additional Resources:
- Smothered Turkey Necks Recipe: https://coopcancook.com/smothered-turkey-necks-and-gravy/
- Smothered Turkey Necks Recipe: https://meikoandthedish.com/smothered-turkey-necks/
Enjoy this delicious and comforting dish!
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Most of us cherish the food we ate as children. When I was a little girl, I loved eating chicken necks, despite them not having much meat. As an adult, I learned that turkey necks have a similar flavor and more meat!.
I’m sure that some of you will think I’m crazy for preparing turkey necks, but you won’t be after you try this recipe. Growing up in Ukraine, I was taught that every animal part has its rightful place on the dinner table. When prepared properly, turkey necks are a wonderful, fall-off-the-bone comfort food!.
These turkey necks, seared and then baked, are the ideal treat for a chilly winter’s day. The neck is the best part of the bird and is so underappreciated in cooking; serve it with white rice or mashed potatoes, or eat it right out of the oven!
Keeping Turkey Necks Tender
Before placing your cast iron skillet, or any other oven-safe skillet, in the oven, add a cup of hot water to ensure that the turkey necks stay tender. You can prevent burnt and rubbery turkey necks by bringing the oven to a gentle boil. The added liquid will also create a yummy gravy!.