Boiled Turkey Necks
Boiled Turkey Necks are tender, flavorful, and easy to make! Simmered to perfection, this comforting dish is perfect for a hearty, budget-friendly meal.
Ingredients
Main Ingredients:
- 2 –3 pounds turkey necks – Fresh or frozen cleaned and patted dry.
- 8 cups water or broth – Chicken turkey, or vegetable broth adds extra flavor.
- 1 large onion chopped – Enhances the broth’s depth and aroma.
- 3 cloves garlic minced – For that irresistible savory kick.
- 2 bay leaves – Infuses a subtle earthy undertone.
- 1 teaspoon salt – Adjust to taste as the broth develops.
- 1 teaspoon black pepper – Balances the seasoning and enhances the meaty flavor.
- 1 teaspoon smoked paprika – Adds a mild smoky depth.
- ½ teaspoon red pepper flakes optional – For a hint of heat.
- 2 celery stalks chopped – Boosts the broth’s richness.
- 1 carrot sliced – Adds a slight natural sweetness.
Optional Flavor Enhancers:
- ½ teaspoon thyme or oregano – Brings out herbaceous notes.
- 1 tablespoon Worcestershire sauce – Deepens the umami flavor.
- 1 teaspoon apple cider vinegar – Helps tenderize the meat while enhancing flavor.
Instructions
Step 1: Prepare the Turkey Necks
- Rinse the turkey necks under cold water to remove any excess debris.
- Pat them dry with a paper towel to help the seasoning adhere better.
Step 2: Brown for Extra Depth (Optional but Recommended)
- While this step is optional, lightly browning the turkey necks before boiling enhances their rich, meaty flavor.
- Heat a large stockpot over medium-high heat and add a tablespoon of oil.
- Sear the turkey necks for 2–3 minutes per side until they develop a golden-brown crust.
- Remove from the pot and set aside.
Step 3: Build a Flavorful Broth
- In the same pot, add chopped onions, celery, carrots, and garlic.
- Sauté for about 3 minutes until the vegetables soften and release their aroma.
- Pour in water or broth (chicken, turkey, or vegetable for extra depth).
- Stir in bay leaves, salt, black pepper, smoked paprika, and red pepper flakes (if using for a little heat).
- Add Worcestershire sauce or a splash of apple cider vinegar to enhance the umami richness.
Step 4: Simmer Slowly for Tender Perfection
- Return the turkey necks to the pot, ensuring they are fully submerged in liquid.
- Bring to a gentle boil, then reduce the heat to low and cover.
- Let them simmer for 2 to 3 hours, stirring occasionally. This slow cooking process allows the meat to soften while the flavors meld together.
Step 5: Check for Doneness
- The turkey necks are ready when the meat is fork-tender and easily pulls away from the bone.
- Taste the broth and adjust seasoning if needed.
Step 6: Serve and Enjoy
- Remove the bay leaves before serving.
- Serve the turkey necks whole or shredded, alongside rice, mashed potatoes, cornbread, or greens.
- Spoon some of the flavorful broth over your dish for extra moisture and depth.
Notes
Nutrition Information (Per Serving):
- Calories: 250
- Protein: 28g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
- Sodium: 600mg
- Cholesterol: 85mg