Best 3 Boiled Turkey Necks Recipes
Indulge in the Southern culinary delight of boiled turkey necks, a dish deeply rooted in African American culture and soul food traditions. These recipes celebrate the versatility and affordability of turkey necks, transforming them into a flavorful and comforting meal.
From the classic boiled turkey necks simmered in a savory broth to variations that introduce a symphony of spices, herbs, and vegetables, these recipes cater to diverse tastes and preferences. Discover the secrets to achieving tender, fall-off-the-bone turkey necks that burst with umami-rich flavors. Explore the option of slow-cooking the turkey necks for an even more succulent and tender texture.
For those seeking a heartier meal, explore the recipes that incorporate vegetables, creating a wholesome and nutritious one-pot dish. Learn how to elevate the boiled turkey necks with a flavorful sauce or gravy, adding an extra layer of richness and complexity.
Whether you prefer a simple and traditional approach or desire a more adventurous culinary experience, these boiled turkey neck recipes offer a delightful journey through Southern cuisine. Prepare to tantalize your taste buds and savor the comforting goodness of this iconic dish.
OLD BAY TURKEY BOIL RECIPE BY TASTY
Spice up your Thanksgiving turkey with some Old Bay seasoning! Whether you serve it whole or serve it sliced, it's sure to be a centerpiece that will have your friends and family fighting for seconds. They'll be grateful for this gravy, too.
Provided by Betsy Carter
Categories Dinner
Time 15h
Yield 12 servings
Number Of Ingredients 26
Steps:
- Make the dry brine: In a small bowl, combine the salt, Old Bay seasoning, and brown sugar and mix well to incorporate.
- Prep the turkey: Place a wire rack inside a baking sheet. Set the turkey on the wire rack and pat all over with paper towels until completely dry. Use your hands to sprinkle the dry brine all over the turkey, pressing it into the skin and crevices. Let the turkey sit, uncovered, in the refrigerator for at least 12 hours, or up to 48 hours.
- Make the compound butter: In a medium bowl, combine the butter, Old Bay seasoning, and parsley. Using an electric hand mixer on low speed or a rubber spatula, mix until well-combined. Set aside until ready to use. The compound butter can be stored in an airtight container in the refrigerator for up to 5 days. Bring back to room temperature before using.
- After brining, remove the turkey from the refrigerator and let sit at room temperature for 2-3 hours before cooking.
- Arrange a rack in the lower middle section of the oven. Preheat the oven to 450°F (220°C). Set a v-shaped rack inside a roasting pan.
- With your hands, gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs. Rub about a third of the compound butter over the bird, then rub another third underneath the skin. Reserve the remaining compound butter for basting the turkey.
- Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. Tie the legs together with kitchen twine, then tuck the wings underneath the turkey. Pour 2 cans of beer into the bottom of the roasting pan.
- Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown.
- While the turkey roasts, melt the remaining compound butter in a small saucepan over low heat.
- After roasting for 30 minutes, baste the turkey with melted butter and reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1-2 more cans of beer. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 1½-2 hours. The skin should be shiny, crisp and golden brown. Remove the turkey from the oven and baste once more. Let rest for 30-60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
- While the turkey rests, make the Old Bay boil: In a very large stock pot, combine the onions, potatoes, garlic, lemons, Old Bay seasoning, salt, beer, and water and bring to a boil over medium-high heat. Once boiling, add the corn and sausage. Reduce the heat to medium and simmer for 20-30 minutes, until the sausage is cooked through and the potatoes and corn are tender. Using a spider or a large slotted spoon, remove the solids from the pot and spread in a single layer on a baking sheet. Discard the cooking liquid.
- Make the Pilsner gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 2-3 minutes, until the roux is a golden blonde in color and smells fragrant and toasted. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups) and beer. Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, until thickened slightly. Remove the gravy from heat and season with salt and pepper to taste.
- To serve, arrange the corn, potatoes, sausage, onions, garlic, and lemons around the edges of a large platter. Set the whole turkey in the center for a classic presentation, or carve the bird and arrange the cut pieces in the center of the platter. Serve immediately with the hot gravy alongside.
- Enjoy!
HOW TO BOIL TURKEY NECKS (SUMMARY)
In a nutshell, boiling turkey necks is very easy, and you only need to follow simple steps if you want to make it extra tasty. You can cook with vegetables such as carrots, onions, and bell peppers,as well as spices that include rosemary, black pepper, and chili pepper. Always add potatoes at the end for the remaining 20 minutes.
Provided by Vera Stetsenko
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Add salt, carrots, and bell peppers to your heating water
- Add garlic and onion to the heating water
- Add 1 kg of turkey necks along with spices
- Slice three or four potatoes and add to the boiling water
- Continue boiling for 20 minutes
- Serve with fresh vegetables
Nutrition Facts : Calories 91 kcal, ServingSize 1 serving
BOILED TURKEY NECKS RECIPE - (4/5)
Provided by á-10847
Number Of Ingredients 7
Steps:
- In a large stew pot, combine the turkey necks, celery and onions. Cover with water just above the meat and veggies. Bring to hard boil, then cover pot with top and boil at medium for 1 hour. After 1 hour of cooking, add your seasonings. Continue to boil for 1 1/2 hours or until meat is tender. Add water if necessary. Enjoy!!
Tips:
- Choose fresh or frozen turkey necks: Fresh turkey necks are ideal, but frozen ones can also be used. If using frozen turkey necks, thaw them in the refrigerator overnight or under cold water for a few hours before cooking.
- Clean the turkey necks: Rinse the turkey necks under cold water and pat them dry with paper towels. Remove any excess fat or skin.
- Season the turkey necks: Season the turkey necks with salt, pepper, and other desired seasonings. You can also add a marinade to enhance the flavor.
- Boil the turkey necks: Place the turkey necks in a large pot or Dutch oven and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the turkey necks are tender.
- Remove the turkey necks from the pot: Once the turkey necks are cooked, remove them from the pot and let them cool slightly.
- Serve the turkey necks: The boiled turkey necks can be served as a main course or used in other dishes, such as soups, stews, and casseroles.
Conclusion:
Boiled turkey necks are a simple and budget-friendly dish that can be enjoyed in various ways. They are a good source of protein and can be used in various dishes, making them a versatile ingredient in any kitchen. With the right seasonings and cooking techniques, boiled turkey necks can be a delicious and satisfying meal.
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