Servings
Font
Back
0 from 15 votes

How to Cook Turkey Necks

Learn how to cook turkey necks using only a few basic ingredients. This budget-friendly dish is rich, delicious, and perfect for a comforting family dinner.

Prep Time
15 mins
Cook Time
15 mins
Room temperature
30 mins
Servings: 4 people
Calories: 451 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2.5 lbs turkey necks 1.2 kg
  • 2 tablespoons vegetable oil divided, or olive oil
  • 1 teaspoon fine sea salt + more to adjust the taste
  • ½ teaspoon ground black pepper + more to adjust the taste
  • 1 teaspoon sweet paprika
  • 1 cup chicken broth 250 ml, Note 1
  • 2 large onions about 12.5 oz/ 350 g

Instructions

    Cup of Yum
  1. Bring to room temperature: Let turkey necks come to room temperature for 20-30 minutes before cooking. If they are whole, you can ask the butcher to cut them into 2-3 pieces or you can do it yourself if you have a good knife. However, it's not necessary, you can leave them as they are.
  2. Season: Dry the necks with a paper towel. Rub them with oil, sprinkle the spices all over, and rub them again to coat them thoroughly. 2.5 lbs/ 1.2 kg turkey necks + 1 tablespoon oil + 1 teaspoon sea salt + ½ teaspoon pepper + 1 teaspoon paprika
  3. Brown the necks: Heat the oil in the pot. Brown the turkey necks all over; it will take about 5 minutes. 1 tablespoon oil
  4. Simmer: Pour in the broth and bring to a boil. Turn down the heat, place the lid on top, and simmer the turkey necks for 30 minutes. 1 cup/ 250 ml broth
  5. Onions: In the meantime, halve the onions and cut them into half-rings. 2 large onions
  6. Simmer again: Flip the turkey necks in the pot and add the onions. Continue cooking for another 20 minutes, occasionally stirring the onions, or until the onions are perfectly soft and the turkey necks tender and cooked through. You should be able to pull the meat apart with a fork easily.
  7. Adjust the taste with salt and pepper.
  8. See Notes for preparing the turkey necks in the Instant Pot, Slow Cooker, or oven.

Notes

  • Cooking liquid: Use beer instead of chicken broth.
  • Instant Pot: Brown the turkey necks (in batches) in 1 tablespoon oil on Sauté mode. Remove the pot. Sauté the sliced onions in another tablespoon of oil. Add broth and scrape the pot’s bottom to deglaze it. Return the meat to the pot, nestle it into the onions, close it, and pressure cook for 50 minutes. Allow natural release for 10 minutes. For a slightly thicker sauce, remove the meat, switch the pot to the sauté mode, and let the gravy simmer until slightly thickened.
  • Slow cooker: Brown the necks as instructed. Remove them from the pot and brown the onions in another tablespoon of oil. Transfer meat and onions to the slow cooker. Add broth and cook on low for 8 hours or on high for 4 hours. Remove the necks and keep them warm. Transfer the onion gravy to a Dutch oven or a saucepan and let it reduce on the stovetop for 10-15 minutes, uncovered, until slightly thicker.
  • Oven: Brown meat Dutch oven as instructed. Remove them from the pot and brown the sliced onions in another tablespoon of oil. Add the broth and place the necks in the pot in an even layer. Cover tightly and transfer to the preheated oven (320°F/160°C). Cook for 2 – 2 ½ hours until you can easily pull the meat apart with a fork, stirring halfway through. Remove the necks and keep them warm. Reduce the sauce on the stovetop for 10-15 minutes, uncovered, until slightly thicker.

Nutrition Information

Serving 1portion from 4 Calories 451kcal (23%) Carbohydrates 8g (3%) Protein 48g (96%) Fat 24g (37%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Monounsaturated Fat 7g Trans Fat 0.05g Cholesterol 327mg (109%) Sodium 1475mg (61%) Potassium 512mg (15%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 376IU (8%) Vitamin C 6mg (7%) Calcium 90mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 451

% Daily Value*

Serving 1portion from 4
Calories 451kcal 23%
Carbohydrates 8g 3%
Protein 48g 96%
Fat 24g 37%
Saturated Fat 6g 30%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 7g 35%
Trans Fat 0.05g 3%
Cholesterol 327mg 109%
Sodium 1475mg 61%
Potassium 512mg 11%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 376IU 8%
Vitamin C 6mg 7%
Calcium 90mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.