Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you’ll see why!
Prep Time10minutes
Cook Time5hours
Total Time5hours10minutes
Servings5people
Ingredients
4-5lbsturkey necks
2bell peppersroughly chopped
1large onionroughly chopped
1whole celery stalkchopped
2clovesgarlicpeeled
1cupshrimp and crab boil dry seasoning
1/4cupchicken bouillon powder
1-2TBSliquid crab boil concentrateomit for milder taste
6cupswater
2lemons for washing
1-2tspaccent seasoningyes, it’s MSG, so it’s *OPTIONAL. Don’t start crying to me about it. I don’t have time.
**corn and potatoes
Instructions
Rinse the turkey necks well with water and juice from the lemons
Cut off excess fat and discharge
In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.
CROCKPOT:
Place turkey necks and all veggies into a 7qt or larger slow cooker.
Pour the water and seasoning mixture on top.
Cover with the lid and cook on HIGH for 4 hours or LOW for 7-8 hours or until meat is tender.
STOVETOP:
Pour the water and seasoning mixture into a large stockpot.
Add in the veggies and bring to a boil for 10 mins.
Add in the turkey necks.
Reduce heat to a medium heat setting
Cover with a lid, but leave a slight crack.
Cook for 2 hours or until meat is tender.
You may need to add more water throughout the cooking time.
Drain.
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.