Posts Tagged with turkey necks

Smothered Turkey Necks and Gravy

Louisiana Favorites, Recipes
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I remember coming home from middle school and smelling my mom’s gravy from the driveway. I’d just roll my eyes, but my juvenile palette only wanted pizza rolls. Boy, was I missing out! Homemade gravy is a Southern staple! I was an adult when I learned that packaged gravy was an actual thing! “Brown that flour!” Mama knows best! And my Turkey Necks and Gravy recipe is indeed the BEST! Try it for yourself!

Wash That Meat!

Pause. Sorry. But, yes. Wash that damn meat! I don’t want to hear about spreading bacteria. Get the lemon juice and wash the grit off of those turkey necks! Remove as much of that excess fat as you can as well. 

Brown is BEAUTIFUL!

Color is important when it comes to gravy. Some folks think using browning sauce is cheating. To hell with ‘em! It’s just extra. A little dap will do ya. We’re still creating our own roux for that homemade gravy. 

Brown the necks on ALL sides! It’ll make a huge difference in the flavor of our gravy. We need that fond! It’s not burnt. Well, it shouldn’t be. So, lowered that fire a bit. Don’t get crazy!

See the beauty a good fond creates?? When you sauté those veggies, the fond lifts from the bottom of the pot and marries the flour. Delicious!!

Low and Slow

Don’t rush this meal. We could in a pressure cooker. But, if you’re using the stove, keep it cute. Keep the heat at a medium low setting, cover the pot, and let it do it’s thing for a couple of hours. It’s so worth the wait! Trust me.

Serve it Up!

 I visited an incredible restaurant recently. If you’re ever in New Orleans go to Saint John’s on Decatur! Man, look! Those turkey necks are almost as good as mine! Hehehe. Seriously! They serve ‘em with potato salad like I do, too! I like to add rice to soak up that good gravy! Biscuits or cornbread will work, too. You’re gonna love this recipe! 

Enjoy!

B. Coop

5 from 1 vote
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Smothered Turkey Necks and Gravy

Southern style, fall off the bone, and savory turkey neck recipe made simple!
Prep Time 10 minutes
Cook Time 3 hours
Servings 5 people

Ingredients

  • 2-3 lbs turkey necks
  • 1 TBS cajun seasoning
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp browning sauce
  • 1/3 cup vegetable oil
  • 1/2 cup all purpose flour
  • 1 diced onion
  • 1 diced bell pepper
  • 4 cups chicken stock

Instructions

  1. Rinse the turkey necks with lemon juice and water
  2. Cut off and remove all excess fat.
  3. Pack dry well using a paper towel
  4. In a bowl, season the necks with the cajun seasoning, onion powder, garlic powder, and browning sauce
  5. Heat the vegetable oil in a heavy bottom stockpot.
  6. Brown the necks on all sides
  7. Remove and set aside
  8. Stir in the flour until no longer visible; about 1 minute
  9. Add in the onion and bell pepper
  10. Sauté for 5 mins
  11. Return the necks to the pot
  12. Pour in the chicken stock
  13. Bring to a simmer
  14. Stir, cover with the lid, and reduce the heat to low.
  15. Cook until the turkey necks are tender; about 2 hours
  16. Uncover and cook until gravy thickens; about 20 minutes.
  17. Taste and adjust seasoning as desired.
  18. Serve over warm rice.
  19. Enjoy!

Louisiana Boiled Turkey Necks Recipe

Louisiana Favorites, Recipes
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Louisiana Boiled Turkey Necks

Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you’ll see why!
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 5 people

Ingredients

  • 4-5 lbs turkey necks
  • 2 bell peppers roughly chopped
  • 1 large onion roughly chopped
  • 1 whole celery stalk chopped
  • 2 cloves garlic peeled
  • 1 cup shrimp and crab boil dry seasoning
  • 1/4 cup chicken bouillon powder
  • 1-2 TBS liquid crab boil concentrate omit for milder taste
  • 6 cups water
  • 2 lemons for washing
  • 1-2 tsp accent seasoning yes, it’s MSG, so it’s *OPTIONAL. Don’t start crying to me about it. I don’t have time.
  • **corn and potatoes

Instructions

  1. Rinse the turkey necks well with water and juice from the lemons
  2. Cut off excess fat and discharge
  3. In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.

CROCKPOT:

  1. Place turkey necks and all veggies into a 7qt or larger slow cooker.
  2. Pour the water and seasoning mixture on top.
  3. Cover with the lid and cook on HIGH for 4 hours or LOW for 7-8 hours or until meat is tender.

STOVETOP:

  1. Pour the water and seasoning mixture into a large stockpot.
  2. Add in the veggies and bring to a boil for 10 mins.
  3. Add in the turkey necks.
  4. Reduce heat to a medium heat setting
  5. Cover with a lid, but leave a slight crack.
  6. Cook for 2 hours or until meat is tender.
  7. You may need to add more water throughout the cooking time.
  8. Drain.
  9. Enjoy!

Recipe Notes

**corn and potatoes may be added during the last 2 hours of cooking time in the Crock-Pot. Check the corn every 30 minutes and remove when done to avoid overcooking. For the stovetop method, add the corn and potatoes into the boiling liquid after removing the turkey necks and cook until potatoes are tender.

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