Best 6 Turkey Necks With Rice Recipes

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Indulge in the delectable flavors of Southern cuisine with our collection of two unique turkey neck recipes. Prepared with aromatic herbs and spices, these soul-satisfying dishes will tantalize your taste buds and warm your soul.

In the first recipe, turkey necks are braised to perfection in a rich and flavorful broth, creating a tender and succulent main course. Accompanied by a medley of vegetables, this dish showcases the versatility of this often-overlooked cut of meat.

The second recipe presents a hearty and comforting combination of turkey necks and rice, cooked together in a one-pot wonder. The turkey necks lend a savory depth to the rice, while the vegetables add a pop of color and texture. This easy-to-make dish is perfect for busy weeknights or casual gatherings.

Both recipes celebrate the culinary heritage of the Southern United States, where turkey necks have long been a cherished ingredient. Whether you're a seasoned cook or just starting your culinary journey, these recipes are sure to become favorites in your kitchen.

Let's cook with our recipes!

TURKEY NECKS RECIPE (THE CLASSIC WAY)



Turkey Necks Recipe (The Classic Way) image

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!

Provided by Natalya Drozhzhin

Categories     Main Course     Meats

Time 3h20m

Number Of Ingredients 6

4 lb Turkey Necks
3 Carrots
1 Onion
4 Bay Leaves
Salt (to taste)
Light Olive Oil (for frying)

Steps:

  • Optionally, cut turkey necks into smaller pieces.
  • Dice the onion into half rings, then clean carrots and cut it into large pieces.
  • On an oiled hot skillet, cook turkey necks, creating browned sides. Remove them from the skillet and set aside.
  • Cook onion in the same skillet, until it's slightly browned.
  • 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.
  • Serve turkey necks with potatoes, rice or simply on their own, while they are still warm.

Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 50 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 348 mg, Sodium 726 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SOUTHERN SMOTHERED TURKEY NECKS



Southern Smothered Turkey Necks image

This savory and delicious recipe is for all my love bugs who gave up pork! Made in the Instant Pot for a quick dinner. Serve over rice, mashed potatoes, whatever you'd like!

Provided by I Heart Recipes

Categories     Main

Time 1h10m

Number Of Ingredients 12

4 lbs turkey necks (regular, not smoked)
2 tsp seasoning salt
1/2 tsp kosher salt
1/2 tsp cayenne pepper
1 1/2 tsp dried thyme
2 tsp coarse black pepper
2 large onions (chopped)
3 stalks celery (chopped)
5 cloves garlic (chopped)
2 tbsp vegetable oil
(3) 0.87 packages of brown gravy mix (I used McCormicks)
3 cups chicken or turkey broth

Steps:

  • Make sure that the turkey necks are nice and clean, then place them into a large bowl.
  • Combine the seasoning salt, kosher salt, black pepper, cayenne pepper, and dried thyme together in a large bowl. Then sprinkle all over the turkey necks. Set the turkey necks to the side.
  • Drizzle 2 tbsp of vegetable into a large pan, then place over medium heat.
  • Once the oil is nice and hot, add in the onions and celery, and cook until they have a little color to them. Now toss in the garlic, and cook for 1 minutes. Turn the heat off.
  • Place all of the turkey necks into to the instant pot ( or whatever pressure cooker that you are using). Then add in the onions, celery, and garlic.
  • Now sprinkle in the packages of gravy mix, and pour in the broth.
  • Put the lid top on the instant pot, make sure it is sealed, and set it on high for 55 minutes.
  • Once done, carefully remove the steam ( as directed), then stir the southern smothered turkey necks.
  • Dish out the turkey necks, and serve over rice or potatoes.
  • Serve & Enjoy!

BRIDGETTE'S SMOTHERED TURKEY NECKS



Bridgette's Smothered Turkey necks image

This Smothered turkey neck recipe is one of my childhood favorites my mother would prepare for Sunday dinner. For Thanksgiving we would fight over the one turkey neck, (knowing that daddy would be the one to get it), so Momma would prepare this on a Sunday so everyone would be able to have one or two. They are tender, delicious...

Provided by Bridgette Medley

Categories     Turkey

Time 3h20m

Number Of Ingredients 10

1 c onions chopped
1/2 c celery chopped
1/2 c green bell pepper chopped
1 pkg turkey necks
1/3 c olive oil
1/2 stick butter
1 Tbsp chef gone mad cajun nola or all purpose seasoning
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 c tony chachere brown gravy mix (prepared as directed on the container)

Steps:

  • 1. 1. Heat your pan and add oil and butter. I used my Montell Williams counter top (crockpot/stove/oven) it does a lot on the counter top without heating up the kitchen.
  • 2. 2. Season the turkey necks with Chef gone Mad, onion powder and garlic powder and allow to come to room temperature.
  • 3. 3. Add the turkey necks to hot oil. I fried on each side for 1 minute just to brown and removed to continue frying the rest of the turkey necks.
  • 4. 4. Set turkey necks to the side
  • 5. 5. Add celery and bell peppers to the pan and sauté for 5 minutes.
  • 6. 6. Add onions and fry for 5 minutes
  • 7. 7. Add gravy to the pan and let simmer for 5 minutes. Taste the gravy and add more seasoning to your taste if necessary.
  • 8. 8. Return turkey necks and drippings to gravy and I let it cook on crockpot on high for 3 hours, don't forget to check and stir, make sure nothing sticks to the bottom of the crockpot.
  • 9. 9. If you're using a regular pot, let the turkey necks simmer until they are as tender as you desire. I like my turkey necks very tender almost "falling off the bone".
  • 10. 10. I served mine with rice, buttery green peas and potato salad, bcuz that's how I like to eat mine.

TURKEY NECKS WITH RICE



Turkey Necks With Rice image

I guess you can call this comfort food. It's very easy to make and taste great! Try it with hot sauce on the side.

Provided by Adam K.

Categories     Poultry

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

10 -15 turkey neck
salt and pepper
water
1 large onion, sliced
1 large green bell pepper, chopped
2 cups rice
4 cups stock

Steps:

  • In a large pot cover turkey necks with water. Add salt and pepper to taste,. Add onion and simmer about an hour and a half.
  • Remove turkey and reserve 4 cups of the stock. If you do not have enough stock, add water or chicken stock.
  • Put rice in a large casserole dish cover with the stock and add the green pepper; give a stir and then lay turkey necks on top.
  • Bake at 375 degrees for one hour.

RED BEANS AND RICE



Red Beans and Rice image

It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 22

2 pounds smoked turkey necks
Kosher salt
1 bay leaf
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving

Steps:

  • For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
  • For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
  • Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
  • To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.

BAKED TURKEY NECKS



Baked Turkey Necks image

I know most people use the turkey necks for broth,gravy,etc,but I love baked turkey necks. Sometimes I I'll take the meat off the bone for tacos or enchiladas,delicious. This morning,a good friend of ours brought me 3 packages and asked me to cook them for him,I was glad to.I thought I would post the recipe. I also made him some...

Provided by Leanne D.

Categories     Turkey

Number Of Ingredients 4

turkey necks
salt and pepper,to taste
3-4 garlic cloves
water or chicken broth

Steps:

  • 1. Season necks with salt and pepper. Place in a baking pan that has a tight fitting top. Add garlic and about 1 c water or chicken broth. Bake at 350 degrees for 3-4 hours,until necks are falling off the bones. Check after an hour to make sure there's still liquid in the bottom of pan so necks don't burn.

Tips:

  • Choose the right turkey necks: Look for turkey necks that are plump and have a good amount of meat on them. Avoid necks that are thin or have a lot of skin and bones.
  • Brown the turkey necks before cooking: Browning the turkey necks gives them a rich flavor and helps to keep them moist. You can brown them in a skillet over medium heat for 5-7 minutes per side.
  • Use a variety of seasonings: Don't be afraid to experiment with different seasonings when cooking turkey necks. Some popular options include garlic powder, onion powder, paprika, cumin, and chili powder.
  • Cook the turkey necks until they are fall-off-the-bone tender: The best way to tell if turkey necks are done cooking is to insert a fork into the meat and see if it comes out easily. If it does, the turkey necks are ready to serve.
  • Serve the turkey necks with your favorite sides: Turkey necks can be served with a variety of sides, such as rice, mashed potatoes, or green beans.

Conclusion:

Turkey necks are a delicious and affordable way to enjoy a home-cooked meal. They are a great source of protein and can be cooked in a variety of ways. With a little creativity, you can make a delicious and satisfying meal that the whole family will enjoy.

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