Okay, so today I decided to tackle smothered turkey necks. I’ve seen a few recipes floating around, and honestly, it just sounded like the ultimate comfort food. Plus, turkey necks are usually pretty cheap, so it’s a win-win!
Getting Started
First things first, I gathered my ingredients. This is what I used:
- Turkey necks (obviously!) – about 2 pounds
- Onion – one big one, chopped
- Celery – a couple of stalks, also chopped
- Garlic – like, 4 cloves, minced. I love garlic.
- Chicken broth – about 4 cups
- Flour – just a little, for thickening
- Seasonings: salt, pepper, paprika, onion powder, garlic powder, and a little bit of thyme. I kinda just eyeballed it.
- Oil – for browning the turkey
The Cooking Process
I started by rinsing the turkey necks under cold water and patting them dry. Gotta get rid of any, you know, extra stuff.
Then, I heated up some oil in my big Dutch oven. You can use a regular pot, but I like the Dutch oven because it holds heat really well.
Next, I seasoned the turkey necks generously with all my spices. Don’t be shy with the seasoning!
I browned the turkey necks in the hot oil, a few at a time. You want them to get a nice, golden color on all sides. This took a little while, but it’s worth it for the flavor.
Once the turkey necks were browned, I took them out of the pot and set them aside. Then, I tossed in the onions and celery and cooked them until they were softened, maybe 5 minutes or so.
I added the garlic and cooked it for about a minute, until it smelled amazing. Be careful not to burn it!
Next, I sprinkled in a little flour (about 2 tablespoons) and stirred it around to make a roux. This helps thicken the gravy later.
I slowly poured in the chicken broth, stirring constantly to avoid lumps. Then, I brought it to a simmer.
I added the turkey necks back to the pot, making sure they were mostly submerged in the liquid.
I covered the pot and let it simmer on low heat for a good long while – about 2 and a half to 3 hours. You want the turkey necks to be super tender, like, fall-off-the-bone tender.
The Final Result
I checked on them to be cooked completely. The meat was literally falling off the bone. The gravy was thick and rich. It smelled incredible.
I served the smothered turkey necks over a big pile of fluffy white rice. You could also do mashed potatoes or grits. It was so, so good. Seriously, the ultimate comfort food. And it made the house smell amazing all day.
I’ll definitely be making this again. It’s a little bit of work, but so worth it in the end.
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