Turkey Necks Recipe (The Classic Way)

User Reviews

4.8

14,760 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    1 hr 20 mins

  • Total Time

    1 hr 50 mins

  • Servings

    6 Servings

  • Calories

    398 kcal

  • Course

    Main Course

  • Cuisine

    American, Russian

Turkey Necks Recipe (The Classic Way)

Most of us cherish the food we ate as children. When I was a little girl, I loved eating chicken necks, despite them not having much meat. As an adult, I learned that turkey necks have a similar flavor and more meat!

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Ingredients

Servings
  • 4 lb turkey necks
  • 3 carrots
  • 1 onion
  • 4 bay leaves
  • salt to taste
  • light olive oil for frying
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Instructions

  1. Optionally, cut turkey necks into smaller pieces.
  2. Dice the onion into half rings, then clean carrots and cut them into large pieces.
  3. In a hot, oiled skillet, cook the turkey necks until browned on all sides. Remove them from the skillet and set aside.
  4. Cook onion in the same skillet, until it's slightly browned.
  5. Season meat and vegetables with salt, add one cup of hot water to the dish, cover it with a lid. Place it in an oven at 350F to bake for 1.5 hours or until the meat begins to separate from the bone.
  6. Serve turkey necks with potatoes, rice or simply on their own, while they are still warm.

Nutrition Information

Show Details
Calories 398kcal (20%) Carbohydrates 5g (2%) Protein 50g (100%) Fat 18g (28%) Saturated Fat 5g (25%) Cholesterol 348mg (116%) Sodium 726mg (30%) Potassium 527mg (15%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 5225IU (105%) Vitamin C 3.1mg (3%) Calcium 87mg (9%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 398 kcal

% Daily Value*

Calories 398kcal 20%
Carbohydrates 5g 2%
Protein 50g 100%
Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 348mg 116%
Sodium 726mg 30%
Potassium 527mg 11%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 5225IU 105%
Vitamin C 3.1mg 3%
Calcium 87mg 9%
Iron 3.2mg 18%

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

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