Rinse the turkey necks thoroughly under cold water to remove any impurities, then pat them dry with paper towels.

For extra flavor, sprinkle them with salt, black pepper, and your favorite spices like garlic powder or paprika.

Heat a tablespoon of cooking oil in a large pot over medium heat.

Sear the turkey necks for 2-3 minutes per side until lightly browned. This step enhances the flavor and locks in juices.

Include chopped onions, garlic, celery, and carrots for added depth of flavor.

Pour in 4-5 cups of broth (chicken or turkey works best) or water. Make sure the necks are fully submerged.

Toss in bay leaves, thyme, or other seasonings to match your preferred flavor profile.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low.

Cover the pot with a lid and let the turkey necks simmer slowly.

Allow the turkey necks to simmer for 2 to 3 hours, stirring occasionally. This slow cooking method ensures the meat becomes tender and absorbs the flavors of the broth and seasonings.

The turkey necks are ready when the meat easily pulls away from the bone. If the texture isn’t quite there, continue simmering in 15-minute increments.

To thicken and intensify the broth, remove the lid during the last 20-30 minutes of cooking. This reduces the liquid slightly and concentrates the flavors.