Learn how to make some delicious fall-off-the-bone smoked turkey necks. The meat is slowly cooked until completely tender and definitely worth the wait. Go on and impress your family or guests with this super easy recipe for the holidays.
My family are big fans of both oxtail and turkey neck. While oxtail can be very pricey, turkey neck is the cheaper equivalent.
Many people cringe at the idea of eating turkey neck, but I think it’s greatly underappreciated.
Typically, we take it slow and just simmer the turkey neck, utilizing the meat and bones to make stock or adding them to soup.
My family was amazed by the delicate texture and smoky flavor when I served this to them.
To be honest, I was pleasantly surprised by how good the smoked turkey necks tasted; it was nothing like eating oxtail.
You can better control how “smokey” the meat gets and it’s more fun to smoke it yourself.
I thought the results would be underwhelming, however, it was far from that. Which is why I just had to share the recipe with my readers.
Instead of using an outdoor smoker, I use an indoor electric smoker that plugs in and functions just as well.
It’s not a Presto electrical smoker, though there was a controversy surrounding its recall, so don’t worry.
Smoked turkey necks are a delicious and versatile cut of meat that can be enjoyed in a variety of ways Whether you’re looking for a hearty appetizer, a flavorful main course, or a protein-packed addition to your favorite soup or stew, smoked turkey necks are a great option
This guide will provide you with everything you need to know about how to cook smoked turkey necks in the oven from start to finish. We’ll cover the ingredients you’ll need, the steps involved in the cooking process, and some helpful tips and tricks to ensure that your smoked turkey necks turn out perfectly every time.
Ingredients:
- 2 pounds of smoked turkey necks
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 2 cups of chicken broth
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Add the chopped onion and minced garlic to the skillet and cook until golden brown and fragrant.
- Sprinkle the smoked paprika, dried thyme, dried rosemary, salt, and pepper over the onion and garlic mixture. Stir well to combine.
- Add the smoked turkey necks to the skillet and coat them evenly with the spice mixture. Allow them to cook for a few minutes on each side until lightly browned.
- Pour the chicken broth into the skillet, ensuring that the turkey necks are partially submerged in the liquid.
- Cover the skillet or Dutch oven with a lid and transfer it to the preheated oven.
- Bake for about 2 hours or until the meat is tender and easily falls off the bone.
- Remove the skillet from the oven and allow the smoked turkey necks to cool slightly before serving.
- Serve the succulent smoked turkey necks with your favorite sides, such as mashed potatoes, roasted vegetables, or creamy coleslaw.
Tips:
- You can also add other vegetables to the skillet with the turkey necks, such as carrots, celery, or potatoes.
- If you don’t have chicken broth, you can use water or white wine instead.
- To add a bit of sweetness to the dish, you can add a tablespoon of brown sugar or honey to the skillet along with the other ingredients.
- If you want to give the smoked turkey necks a crispy texture, you can broil them for a few minutes before serving.
FAQs:
- Can I cook smoked turkey necks in a slow cooker?
Yes, you can definitely cook smoked turkey necks in a slow cooker. Simply add the turkey necks, vegetables, and broth to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- How long can I store leftover smoked turkey necks?
For up to three days, leftover smoked turkey necks can be kept in the refrigerator in an airtight container.
- What are some other ways to use smoked turkey necks?
There are many different ways to prepare smoked turkey necks, including soups, stews, salads, and sandwiches. They can also be diced and added to omelets or scrambled eggs.
Oven cooking smoked turkey necks is a quick and straightforward method that produces incredibly tasty and aromatic results. You can make a meal that will delight your family and friends with just a few ingredients and some time. Thus, the next time you’re seeking for a novel and intriguing way to savor smoked turkey necks, consider attempting this recipe. You won’t be disappointed!.
Preparing your turkey neck
Similar to oxtail, turkey requires a few hours to cook.
The results of properly prepared and cooked turkey necks are juicy, flavorful, and have a sweet, smoky taste.
Like with any other meat recipe, I adhere to my own Caribbean customs, which require me to thoroughly clean the meat before adding the marinade.
The marinade has a little kick to it, thanks to the use of the hot sauce. I like to let the meat marinate for several hours or overnight if I’m not in a hurry.
It’s recommended that the ingredients soak into the meat for at least a few hours, but that will depend on my schedule.
Any kind of smoker, indoor or outdoor, will work for this recipe, as I previously mentioned. The main thing is to achieve that smokey flavour.
You definitely dont want to rush this process, so finding the right temperture is important.
A temperature that is set too high will result in overcooked meat with a tough texture; a temperature that is set too low will cause the meat to cook slowly.
When the turkey neck is done, you should remove it from the smoker, so you should definitely keep an eye on it.
I like to accompany the turkey neck with some gravy made from the drippings leftover in the smoker.
You should have enough liquid to make roughly one cups worth.
It also doubles up as some dipping sauce, depending on how you intend to serve your turkey necks.
- Place the turkey necks in a large bowl or a zip-lock bag.
- Olive oil, browning sauce, soy sauce, hot sauce, all-purpose seasoning, brown sugar, onion and garlic granules, thyme, shado beni, black pepper, and pink salt should all be combined in a small bowl.
- Make sure there is enough pink salt in the rub before applying it to the turkey neck by tasting it and making any necessary adjustments.
- Apply the moist rub to the meat, letting it marinate for several hours or overnight (if using a zip-lock bag, make sure to secure it).
- As soon as you have the smoker set to 248°F/120°C, prepare your wood chips (I used cherry wood).
- Once the turkey necks have been taken out of the marinade, arrange them on the smoker racks so as not to get too crowded.
- Smoke the turkey necks for approximately two hours, checking and rotating them as necessary, to ensure even cooking. A themometer can be used to verify that the meat has reached an internal temperature of 165F/74C after it has been smoked.
- Once cooked, leave the turkey neck to rest.
- While it’s resting, prepare the gravy in a medium saucepan over medium heat by combining the tomato paste, turkey stock, neck drippings, and thyme.
- Stir until a somewhat thick gravy forms, about a few minutes.
- When needed, taste and adjust with pink salt and black pepper.
- It’s not necessary to put the turkey neck in the saucepan with the gravy on top.
- Alternatively, you could skip the preceding step and serve the gravy as a dipping sauce on the side.
- Serve accordingly.
- For best results, eat the turkey neck immediately.
- If the meat still needs to be heated, place it in the oven with a tight foil cover.
- If using store-bought browning sauce, use no more than one teaspoon.
- These links will take you to the recipes for Hot Sauce, All-Purpose Seasoning, and Browning Sauce.
- Any leftovers should be refrigerated and eaten within 3 days.
- Use the powdered version of onion or garlic if you can’t find the granules.
- When smoking turkey necks for the first time, use a thermometer to ensure the meat is done.
- If you can’t find any shado beni, use coriander instead.
- Make sure you taste the marinade before adding it to the meat.
- You can use dried thyme instead.
- Make sure the turkey neck has been well cleaned and blotted dry before starting the recipe.
- You can prepare this recipe in an indoor or outdoor smoker.
- You may wish to try a different flavor of wood chips; I used wood chips with an apple flavor.
Reasons to make this recipe
- It is a cheap/budget friendly choice of meat
- It is cheaper than oxtail yet tastes just as good
- A perfect choice to use during the holiday season
- Totally underrated
- The meat is very juicy and flavoursome
- This can be used as a side dish or in conjunction with a main meal.