Best 6 Turkey Necks With Rice Recipes

TURKEY NECKS RECIPE (THE CLASSIC WAY)

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.

SOUTHERN SMOTHERED TURKEY NECKS

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

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

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

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

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.