20 Delicious Turkey Neck Recipes on Stove Savory

You’re in for a treat if you’ve ever wondered how to turn turkey necks into a mouthwatering meal! Our roundup of 20 Delicious Turkey Neck Recipes on Stove Savory is packed with comfort food classics and innovative twists that’ll have you savoring every bite. Perfect for cozy family dinners or impressing guests, these recipes are sure to become your new favorites. Let’s dive in!

Braised Turkey Neck with Gravy

Make your taste buds dance with this braised turkey neck recipe—tender, juicy, and smothered in rich gravy. Perfect for a cozy night in or impressing your foodie friends.

Ingredients

• Turkey necks – 2 lbs
• Flour – 1/4 cup
• Butter – 2 tbsp
• Chicken broth – 2 cups
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Garlic powder – 1/2 tsp
• Onion powder – 1/2 tsp

Instructions

1. Preheat your oven to 325°F.
2. Season turkey necks with salt, black pepper, garlic powder, and onion powder. Rub the spices in well.
3. Heat butter in a large oven-safe pot over medium-high heat until melted.
4. Add turkey necks to the pot. Sear each side for 3 minutes until golden brown.
5. Sprinkle flour over the turkey necks. Stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
6. Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits.
7. Cover the pot and transfer it to the oven. Braise for 2 hours, turning the turkey necks halfway through.
8. Remove the pot from the oven. Let the turkey necks rest for 10 minutes before serving.

Whisk the gravy until smooth for a velvety texture that clings to every bite. Serve over mashed potatoes or with a side of crusty bread to soak up all that goodness.

Spicy Turkey Neck Stew

Viral for a reason, this Spicy Turkey Neck Stew packs a punch with deep flavors and tender meat. Grab your pot and let’s dive in.

Ingredients

• Turkey necks – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Chicken broth – 4 cups
• Cayenne pepper – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add turkey necks, browning on all sides for about 5 minutes total. Tip: Don’t crowd the pot to ensure even browning.
3. Remove turkey necks, set aside. In the same pot, sauté onion until translucent, about 3 minutes.
4. Stir in garlic and tomato paste, cook for 1 minute until fragrant.
5. Return turkey necks to the pot. Add chicken broth, cayenne, salt, and black pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. Tip: The meat should easily pull away from the bone when done.
7. Skim off any excess fat from the surface before serving. Tip: Let it sit for 10 minutes to allow flavors to meld.

Tender turkey necks fall off the bone in this stew, with a spicy kick that warms from the inside out. Serve over creamy mashed potatoes or with crusty bread to soak up the rich broth.

Herb-Roasted Turkey Neck with Vegetables

Never underestimate the power of turkey necks—transform them into a succulent, herb-packed masterpiece with minimal effort. Roast them alongside veggies for a one-pan wonder that’s all flavor, no fuss.

Ingredients

• Turkey necks – 2 lbs
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Dried thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Carrots – 2 cups, chopped
• Potatoes – 2 cups, chopped

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, toss turkey necks with olive oil, garlic powder, thyme, salt, and pepper until evenly coated. Tip: Let them sit for 10 minutes to absorb the flavors.
3. Spread carrots and potatoes on a baking sheet. Place turkey necks on top. Tip: Keep veggies in even-sized pieces for uniform cooking.
4. Roast for 45 minutes, then flip turkey necks and stir veggies. Tip: Look for golden-brown edges on the veggies as a doneness cue.
5. Roast another 15 minutes until turkey necks are crispy and veggies are tender.

Fall-off-the-bone tender meets crispy skin, with veggies that soak up all the herby juices. Serve over creamy polenta or shred the meat for next-level tacos.

Turkey Neck Soup with Barley

Make your kitchen smell like a cozy autumn day with this hearty Turkey Neck Soup with Barley. **Bold flavors** and **minimal effort** make it a weeknight winner.

Ingredients

• Turkey necks – 2 lbs
• Barley – 1 cup
• Carrots – 2, chopped
• Celery – 2 stalks, chopped
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Water – 8 cups

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add turkey necks, browning on all sides for 5 minutes.
3. Throw in onion, garlic, carrots, and celery. Sauté until onions are translucent, about 5 minutes.
4. Pour in water, bring to a boil, then reduce heat to low. Simmer for 1 hour.
5. Skim off any foam that rises to the top for a clearer broth.
6. Add barley, salt, and pepper. Simmer for another 30 minutes until barley is tender.
7. Remove turkey necks, shred the meat, and return it to the pot.

Now, the soup boasts a **rich, velvety texture** with tender turkey and chewy barley. Serve it with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Slow-Cooked Turkey Neck in Tomato Sauce

Get ready to transform your dinner game with this fall-off-the-bone tender turkey neck simmered in a rich tomato sauce. Bold flavors meet effortless cooking in this must-try dish.

Ingredients

• Turkey necks – 2 lbs
• Tomato sauce – 2 cups
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add turkey necks to the pot, browning on all sides for 5 minutes total. Tip: Don’t crowd the pot to ensure even browning.
3. Stir in minced garlic, cooking until fragrant, about 30 seconds.
4. Pour in tomato sauce, then season with salt and black pepper, stirring to combine.
5. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Tip: The low and slow cook is key for tender meat.
6. After 2 hours, remove the lid and simmer for an additional 30 minutes to thicken the sauce. Tip: The sauce should coat the back of a spoon when ready.

Juicy, flavorful, and with a sauce that’s downright addictive, this dish pairs perfectly with creamy polenta or crusty bread for soaking up every last drop. Try shredding the meat for a next-level sandwich filling.

Turkey Neck and Bean Chili

Whip up a storm in your kitchen with this hearty Turkey Neck and Bean Chili. Bold flavors meet comfort in a bowl, perfect for those chilly evenings.

Ingredients

• Turkey necks – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Black beans – 2 cans, drained
• Chicken broth – 4 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add turkey necks, browning on all sides for 5 minutes. Tip: Don’t crowd the pot to ensure even browning.
3. Remove turkey necks, set aside. In the same pot, sauté onion and garlic until soft, about 3 minutes.
4. Stir in chili powder and cumin, cook for 1 minute to bloom the spices.
5. Return turkey necks to the pot. Add black beans and chicken broth.
6. Bring to a boil, then reduce heat to low. Simmer covered for 2 hours, stirring occasionally. Tip: The longer it simmers, the more flavorful it gets.
7. Remove turkey necks, shred the meat, and return to the pot. Discard bones.
8. Season with salt, simmer uncovered for 10 minutes to thicken. Tip: For extra thickness, mash some beans against the pot.

Hearty and rich, this chili boasts tender turkey and creamy beans. Serve over rice or with crusty bread for dipping into the savory broth.

Creole-Style Turkey Neck Gumbo

Alright, let’s dive straight into the heart of Creole cooking with this bold, flavor-packed gumbo that’s all about those turkey necks. **Transform** tough cuts into tender, juicy bites swimming in a rich, spicy broth that’ll have you coming back for seconds.

Ingredients

• Turkey necks – 2 lbs
• Flour – ½ cup
• Vegetable oil – ¼ cup
• Onion – 1, diced
• Green bell pepper – 1, diced
• Celery – 2 stalks, diced
• Garlic – 4 cloves, minced
• Chicken stock – 6 cups
• Okra – 1 cup, sliced
• Cajun seasoning – 2 tbsp
• Bay leaves – 2

Instructions

1. **Season** turkey necks with 1 tbsp Cajun seasoning, ensuring they’re fully coated. Let them marinate for 30 minutes.
2. **Heat** vegetable oil in a large pot over medium-high heat. Brown turkey necks on all sides, about 5 minutes per side. Remove and set aside.
3. **Whisk** flour into the remaining oil to create a roux. Cook, stirring constantly, until it turns a deep brown, about 10 minutes.
4. **Add** onion, bell pepper, celery, and garlic to the roux. Sauté until vegetables soften, about 5 minutes.
5. **Pour** in chicken stock, stirring to combine with the roux. Add bay leaves and remaining Cajun seasoning.
6. **Return** turkey necks to the pot. Bring to a boil, then reduce heat to low. Simmer covered for 2 hours.
7. **Stir** in okra during the last 30 minutes of cooking. The gumbo is ready when the turkey necks are fork-tender.
8. **Remove** bay leaves before serving. Taste and adjust seasoning if necessary.

**Kick** back and savor the deep, smoky flavors melding with the slight crunch of okra. Serve this gumbo over a mound of steamed rice or with a side of crusty bread to soak up every last drop of that spicy, savory broth.

Turkey Neck with Mushroom Sauce

Venture into bold flavors with this Turkey Neck with Mushroom Sauce—a dish that turns the underrated into unforgettable. **Sear**, **simmer**, and **savor** your way to a meal that’s all about depth and comfort.

Ingredients

• Turkey necks – 2 lbs
• Mushrooms – 1 cup, sliced
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your skillet over medium-high heat. Add turkey necks, searing each side for 3 minutes until golden brown.
2. Reduce heat to medium. Add butter and mushrooms, sautéing for 5 minutes until mushrooms soften.
3. Stir in garlic, cooking for 1 minute until fragrant. **Tip**: Don’t let the garlic burn—it turns bitter.
4. Pour in chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer.
5. Cover and simmer on low heat for 1.5 hours, until turkey is tender. **Tip**: Check occasionally to ensure the broth doesn’t evaporate completely.
6. Remove turkey necks. Stir in heavy cream, salt, and pepper. Simmer sauce for 5 minutes until slightly thickened. **Tip**: For a thicker sauce, let it reduce a bit longer.
7. Return turkey necks to the skillet, coating them in the sauce. Serve hot.

Yield to the creamy, umami-packed sauce clinging to each tender bite of turkey neck. Perfect over mashed potatoes or with crusty bread to soak up every drop.

Southern-Style Smothered Turkey Neck

Alright, let’s dive straight into the heart of Southern comfort with this smothered turkey neck recipe. **A**bsolutely no frills, just deep, rich flavors that hug your soul.

Ingredients

• Turkey necks – 2 lbs
• Flour – 1 cup
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Chicken broth – 2 cups
• Vegetable oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Season turkey necks with salt and black pepper, then dredge in flour, shaking off excess.
3. Brown turkey necks in the skillet for 4 minutes per side until golden. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Remove turkey necks and set aside. In the same skillet, sauté onion and garlic until soft, about 3 minutes.
5. Sprinkle remaining flour over onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in chicken broth until smooth, then return turkey necks to the skillet. Tip: Scrape up any browned bits for extra flavor.
7. Reduce heat to low, cover, and simmer for 1.5 hours until turkey necks are tender. Tip: Check occasionally and add more broth if needed to prevent drying out.
8. Uncover and simmer for an additional 15 minutes to thicken the gravy.

**V**elvety gravy clings to fall-off-the-bone turkey necks, offering a punch of umami and comfort. Serve over steaming rice or with a side of collard greens for the ultimate Southern plate.

Turkey Neck and Rice Casserole

Rethink comfort food with this hearty Turkey Neck and Rice Casserole—bold flavors, minimal fuss, maximum satisfaction.

Ingredients

• Turkey necks – 2 lbs
• White rice – 2 cups
• Chicken broth – 4 cups
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium-high heat. Add turkey necks, sear until golden brown on all sides, about 5 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Remove turkey necks, set aside. In the same skillet, sauté onion and garlic until soft, about 3 minutes.
4. Add rice, stir to coat with oil. Cook for 2 minutes until slightly toasted.
5. Return turkey necks to the skillet. Add chicken broth, salt, pepper, and paprika. Bring to a boil.
6. Transfer everything to a casserole dish. Cover tightly with foil.
7. Bake for 1 hour. Tip: Check halfway through; if rice looks dry, add a splash of broth.
8. Remove foil, bake for another 15 minutes until rice is fluffy and turkey is tender. Tip: Let it rest for 10 minutes before serving for flavors to meld.

Velvety rice hugs each tender bite of turkey neck, creating a dish that’s rich and comforting. Serve it straight from the dish for a family-style feast or plate it up with a side of greens for a balanced meal.

Turkey Neck with Collard Greens

Viral comfort food alert! This Turkey Neck with Collard Greens is the soulful, slow-cooked dish your weeknights crave. Bold flavors, tender meat, and greens that melt in your mouth—let’s dive in.

Ingredients

• Turkey necks – 2 lbs
• Collard greens – 1 bunch
• Chicken broth – 4 cups
• Apple cider vinegar – 2 tbsp
• Garlic – 3 cloves
• Onion – 1 medium
• Salt – 1 tsp
• Black pepper – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Rinse turkey necks under cold water, pat dry.
2. Chop onion, mince garlic.
3. Heat a large pot over medium-high, add turkey necks, brown for 5 minutes per side.
4. Add onion, garlic, sauté until translucent, about 3 minutes.
5. Pour in chicken broth, apple cider vinegar, bring to a boil.
6. Reduce heat to low, cover, simmer for 1.5 hours.
7. While simmering, strip collard greens from stems, chop into bite-sized pieces.
8. After 1.5 hours, add collard greens, salt, black pepper, red pepper flakes to the pot.
9. Cover, simmer for another 30 minutes until greens are tender.
10. Remove from heat, let stand for 5 minutes before serving.

Zesty and rich, this dish pairs perfectly with cornbread for soaking up the broth. The turkey necks fall-off-the-bone tender, while the greens offer a slight crunch. Try serving over a bed of creamy mashed potatoes for an extra comfort twist.

Turkey Neck and Lentil Stew

Let’s dive into a stew that’s all about bold flavors and zero fuss. Turkey necks and lentils come together in this hearty dish that’s as easy as it is satisfying.

Ingredients

• Turkey necks – 2 lbs
• Lentils – 1 cup
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Chicken broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add turkey necks, searing for 4 minutes per side until golden brown. Tip: Don’t crowd the pot to ensure a good sear.
3. Remove turkey necks, set aside. In the same pot, sauté onion and garlic for 3 minutes until soft.
4. Return turkey necks to the pot, add lentils, chicken broth, salt, and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally. Tip: Skim off any foam for a clearer broth.
6. After 1.5 hours, check if turkey meat falls off the bone easily. If not, simmer for another 15 minutes. Tip: The lentils should be tender but not mushy.
7. Remove from heat, let stand for 5 minutes before serving.

Rich in texture and deep in flavor, this stew is a bowl of comfort. Serve it with crusty bread to soak up every last bit of the savory broth.

Turkey Neck with Garlic and White Wine Sauce

Venture into the bold flavors of this dish that turns the humble turkey neck into a gourmet delight. Garlic and white wine unite for a sauce that’s rich, aromatic, and utterly irresistible.

Ingredients

• Turkey necks – 2 lbs
• Garlic – 6 cloves, minced
• White wine – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season turkey necks with salt and black pepper, then sear in the skillet until golden brown on all sides, about 4 minutes per side.
4. Add minced garlic to the skillet, sauté for 1 minute until fragrant.
5. Pour in white wine, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits.
6. Transfer the skillet to the preheated oven and bake uncovered for 1.5 hours, until the turkey necks are tender and the sauce has reduced.
7. Tip: For an extra layer of flavor, let the turkey necks marinate in the seasoning overnight.
8. Tip: Ensure the skillet is oven-safe to avoid any mishaps when transferring from stove to oven.
9. Tip: The sauce should coat the back of a spoon when it’s perfectly reduced.

Perfectly tender turkey necks bathed in a garlicky, wine-infused sauce offer a depth of flavor that’s both rustic and refined. Serve over creamy polenta or with crusty bread to soak up every last drop of the sauce.

Turkey Neck and Potato Curry

Make your taste buds dance with this Turkey Neck and Potato Curry—bold flavors, tender meat, and creamy potatoes in every bite.

Ingredients

• Turkey necks – 2 lbs
• Potatoes – 3 cups, cubed
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 1 cup
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat oil in a large pot over medium heat until shimmering.
2. Add turkey necks, sear until golden brown on all sides, about 5 minutes per side.
3. Remove turkey necks, set aside. In the same pot, sauté onion and garlic until translucent, about 3 minutes.
4. Stir in curry powder, cook for 1 minute to release flavors.
5. Return turkey necks to the pot, add chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6. Add potatoes and coconut milk, simmer uncovered for another 20 minutes until potatoes are tender.
7. Season with salt, stir well, and remove from heat.

This curry boasts a rich, velvety texture with a spicy kick. Serve it over steamed rice or with warm naan for a comforting meal.

Turkey Neck with Black Eyed Peas

Packed with flavor, this dish turns humble ingredients into a soul-satisfying meal. Turkey necks and black-eyed peas simmer together, creating a rich, hearty dish that’s perfect for any day.

Ingredients

• Turkey necks – 2 lbs
• Black-eyed peas – 1 cup
• Chicken broth – 4 cups
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat. Add turkey necks and brown on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add diced onion and minced garlic to the pot. Sauté until onions are translucent, about 3 minutes.
3. Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits. Tip: This adds depth to the dish’s flavor.
4. Stir in black-eyed peas, salt, and black pepper. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 2 hours, or until turkey necks are tender. Tip: Check occasionally and add more broth if needed to keep everything submerged.
6. Remove turkey necks from the pot. Shred the meat off the bones and return it to the pot. Discard the bones.
7. Simmer uncovered for an additional 10 minutes to thicken the broth slightly.

Zesty and comforting, this dish boasts tender turkey and creamy peas in a flavorful broth. Serve it over rice or with a side of cornbread for a complete meal.

Turkey Neck and Cornbread Dressing

Forget what you know about holiday sides—this Turkey Neck and Cornbread Dressing is about to steal the show. Bold flavors, juicy textures, and a crunch that’ll have everyone asking for seconds.

Ingredients

• Turkey necks – 2 lbs
• Cornbread – 4 cups, crumbled
• Chicken broth – 2 cups
• Onion – 1, diced
• Celery – 2 stalks, diced
• Butter – ½ cup
• Eggs – 2
• Salt – 1 tsp
• Black pepper – ½ tsp
• Sage – 1 tsp

Instructions

1. Preheat oven to 350°F.
2. In a large pot, boil turkey necks in water for 1 hour until tender. Remove, cool, and shred meat.
3. In a skillet, melt butter over medium heat. Add onion and celery, sauté for 5 minutes until soft.
4. In a large bowl, mix shredded turkey, sautéed veggies, crumbled cornbread, chicken broth, eggs, salt, pepper, and sage.
5. Transfer mixture to a greased baking dish. Bake for 45 minutes until top is golden brown.
6. Let rest for 10 minutes before serving to allow flavors to meld.

You’ll love the crispy top layer giving way to a moist, savory center. Try serving it alongside a drizzle of hot honey for an unexpected twist.

Turkey Neck with Spinach and Feta

Let’s dive into a dish that’s bold, flavorful, and surprisingly simple. Turkey neck meets spinach and feta for a meal that’s rich in taste and easy on the prep.

Ingredients

• Turkey necks – 2 lbs
• Spinach – 2 cups
• Feta cheese – 1 cup, crumbled
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Water – 1 cup

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large oven-proof skillet over medium heat. Add turkey necks, browning them on all sides for about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove turkey necks and set aside. In the same skillet, sauté garlic until fragrant, about 30 seconds.
4. Add spinach, cooking until wilted, roughly 2 minutes. Tip: Fresh spinach works best for vibrant color and texture.
5. Return turkey necks to the skillet. Sprinkle with salt and black pepper. Pour in water.
6. Cover and transfer to the oven. Bake for 1.5 hours, or until turkey is tender. Tip: Check halfway through to ensure there’s enough liquid; add more water if needed.
7. Remove from oven. Sprinkle crumbled feta over the top before serving.

Get ready for a dish where the turkey necks are fall-off-the-bone tender, the spinach adds a fresh contrast, and the feta brings a creamy saltiness. Serve it over a bed of rice or with crusty bread to soak up the juices.

Turkey Neck and Sweet Potato Hash

Alright, let’s dive straight into this hearty, flavor-packed dish that’s about to become your new breakfast obsession. A turkey neck and sweet potato hash that’s as nutritious as it is delicious, perfect for those lazy weekend mornings or a quick weeknight dinner.

Ingredients

• Turkey necks – 2 lbs
• Sweet potatoes – 2 cups, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add turkey necks, searing each side for 3 minutes until golden brown.
3. Remove turkey necks and set aside. In the same skillet, add onion and garlic, sautéing for 2 minutes until fragrant.
4. Add diced sweet potatoes, salt, black pepper, and paprika. Stir to combine, cooking for 5 minutes.
5. Return turkey necks to the skillet, nestling them into the sweet potato mixture.
6. Transfer skillet to the preheated oven. Bake for 25 minutes, or until sweet potatoes are tender and turkey necks are cooked through.
7. Tip: For extra crispiness, broil for the last 2 minutes. Tip: Let the hash rest for 5 minutes before serving to enhance flavors. Tip: Use a cast-iron skillet for even heat distribution.

Vibrant and hearty, this hash boasts a perfect balance of savory turkey and sweet potatoes. Serve it topped with a fried egg for an extra protein kick or alongside a crisp green salad for a lighter meal.

Turkey Neck with Creamy Polenta

Unlock the secret to comfort food with this twist on a classic. Turkey necks simmered to perfection meet creamy polenta for a dish that’s all about bold flavors and smooth textures.

Ingredients

• Turkey necks – 2 lbs
• Chicken stock – 4 cups
• Polenta – 1 cup
• Heavy cream – ½ cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Season the turkey necks with salt and black pepper.
3. Place the turkey necks in a deep baking dish and pour chicken stock over them until just covered.
4. Cover the dish with foil and bake for 2 hours, or until the meat is tender and falls off the bone.
5. While the turkey necks are baking, bring 3 cups of water to a boil in a medium saucepan.
6. Whisk in the polenta and reduce the heat to low. Cook for 15 minutes, stirring constantly to prevent lumps.
7. Stir in the heavy cream and butter until the polenta is creamy and smooth. Season with salt to taste.
8. Remove the turkey necks from the oven and let them rest for 5 minutes before serving.
9. Serve the turkey necks over a bed of creamy polenta.

Outrageously tender turkey necks paired with the silky polenta create a dish that’s rich in flavor and comfort. Try garnishing with fresh herbs for a pop of color and freshness.

Turkey Neck and Wild Rice Pilaf

Alright, let’s dive into a dish that’s all about bold flavors and hearty satisfaction. Turkey necks bring the richness, wild rice adds the earthiness, and together, they create a pilaf that’s downright addictive.

Ingredients

• Turkey necks – 2 lbs
• Wild rice – 1 cup
• Chicken broth – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large oven-safe pot over medium heat. Add turkey necks, browning them on all sides for about 10 minutes. Tip: Don’t crowd the pot to ensure even browning.
3. Remove turkey necks and set aside. In the same pot, sauté onion and garlic until soft, about 5 minutes.
4. Add wild rice, stirring to coat with the onion and garlic mixture, about 1 minute.
5. Pour in chicken broth, then return turkey necks to the pot. Bring to a boil.
6. Cover and transfer to the oven. Bake for 45 minutes. Tip: Check halfway to ensure the rice isn’t drying out; add a splash of broth if needed.
7. Remove from oven, let sit covered for 10 minutes. Tip: This allows the rice to absorb any remaining liquid and the flavors to meld.
8. Season with salt and pepper, fluff rice with a fork before serving.

Get ready for a pilaf where every bite is a mix of tender turkey and nutty wild rice. Serve it straight from the pot for a rustic vibe or plate it up fancy for dinner guests.

Conclusion

Mastering the art of cooking turkey necks is easier than ever with our roundup of 20 delicious stove-top recipes. Whether you’re craving something hearty, spicy, or comforting, there’s a dish here to satisfy every palate. We invite you to try these recipes, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next culinary adventure. Happy cooking!

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