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