16 Delicious Turkey Neck Recipes for Every Occasion

Kickstart your culinary adventure with these 16 delicious turkey neck recipes that promise to turn every meal into a celebration! Whether you’re craving comfort food, looking for quick dinner solutions, or eager to explore seasonal favorites, we’ve got you covered. Dive into our roundup and discover how turkey necks can be the star of your table, no matter the occasion. Let’s get cooking!

Slow Cooker Turkey Neck Stew

Very few dishes offer the comfort and depth of flavor quite like a well-made stew, and this Slow Cooker Turkey Neck Stew is no exception. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs turkey necks
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 cloves minced garlic
• 2 tbsp olive oil
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add turkey necks to the skillet, browning on all sides for about 10 minutes total. Tip: Do not overcrowd the skillet to ensure even browning.
3. Transfer the browned turkey necks to the slow cooker.
4. In the same skillet, add onions, carrots, celery, and garlic. Sauté for 5 minutes until vegetables begin to soften.
5. Transfer the vegetable mixture to the slow cooker, arranging it around the turkey necks.
6. Pour chicken broth over the turkey necks and vegetables, ensuring everything is submerged.
7. Add salt, black pepper, dried thyme, and bay leaf to the slow cooker. Tip: Stir gently to distribute the seasonings without breaking the turkey necks.
8. Cover and cook on low for 8 hours or on high for 4 hours, until the turkey meat is tender and falls off the bone.
9. Remove the bay leaf before serving. Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes of cooking.

Just imagine the tender turkey meat mingling with the rich, herb-infused broth and soft vegetables. Serve this stew over a bed of mashed potatoes or with crusty bread to soak up every last drop of flavor.

Southern Fried Turkey Necks

Let’s dive into the savory world of Southern cuisine with a dish that’s both hearty and flavorful. Southern Fried Turkey Necks are a delicacy that combines crispy texture with deep, rich flavors, perfect for those who appreciate traditional comfort food.

Ingredients

• 2 lbs turkey necks
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 quart vegetable oil

Instructions

1. Rinse the turkey necks under cold water and pat them dry with paper towels.
2. Place the turkey necks in a large bowl and cover them with buttermilk. Let them marinate in the refrigerator for at least 4 hours, or overnight for best results.
3. In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. Remove the turkey necks from the buttermilk, allowing excess to drip off, then dredge them in the flour mixture until fully coated.
5. Heat the vegetable oil in a deep fryer or large pot to 350°F.
6. Carefully place the coated turkey necks into the hot oil, frying in batches to avoid overcrowding.
7. Fry for 10-12 minutes, or until golden brown and crispy, turning occasionally for even cooking.
8. Use a slotted spoon to remove the turkey necks from the oil and drain them on a wire rack or paper towels.

Very crispy on the outside and tender on the inside, these Southern Fried Turkey Necks are a testament to the magic of simple ingredients and proper technique. Serve them alongside collard greens and cornbread for a truly Southern feast.

Turkey Neck Soup with Vegetables

Preparing a hearty Turkey Neck Soup with Vegetables is a fantastic way to warm up on a chilly evening, offering a rich flavor that’s both comforting and nutritious. This guide will walk you through each step to create this delicious dish, ensuring even beginners can achieve great results.

Ingredients

• 2 lbs turkey necks
• 1 tbsp olive oil
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves minced garlic
• 6 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 2 lbs turkey necks to the pot, browning them on all sides for about 10 minutes total.
3. Remove the turkey necks and set aside, leaving the drippings in the pot.
4. Add 1 cup chopped onions, 1 cup chopped carrots, and 1 cup chopped celery to the pot, sautéing until softened, about 5 minutes.
5. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Return the turkey necks to the pot and add 6 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours.
8. After 2 hours, remove the turkey necks and bay leaf, shredding the meat from the bones and returning it to the soup.
9. Simmer for an additional 10 minutes to blend the flavors.

Enjoy the rich, savory flavors of this Turkey Neck Soup with Vegetables, where the tender meat and soft vegetables create a comforting texture. Serve it with a side of crusty bread for dipping to make the most of the delicious broth.

Braised Turkey Necks in Gravy

Zesty and full of flavor, braised turkey necks in gravy is a dish that brings comfort and sophistication to your dinner table. This guide will walk you through each step to achieve tender, fall-off-the-bone turkey necks smothered in a rich, savory gravy.

Ingredients

• 2 lbs turkey necks
• 2 tbsp olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup water

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add turkey necks to the pot, browning them on all sides for about 10 minutes total. Remove and set aside.
3. In the same pot, add onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
4. Add garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
5. Stir in tomato paste and cook for another minute.
6. Return turkey necks to the pot. Add chicken broth, ensuring the necks are mostly submerged. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 2 hours, or until turkey necks are tender.
8. In a small bowl, whisk together flour and water to create a slurry. Stir into the pot to thicken the gravy.
9. Simmer uncovered for an additional 10 minutes, stirring occasionally, until gravy reaches desired consistency.

Delightfully tender, the turkey necks are enveloped in a gravy that’s both hearty and aromatic. Serve over mashed potatoes or alongside steamed greens for a meal that’s as nourishing as it is flavorful.

Turkey Neck and Bean Soup

Now, let’s dive into making a comforting Turkey Neck and Bean Soup, a hearty dish that’s perfect for chilly evenings. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 2 lbs turkey necks
• 1 cup dried navy beans, soaked overnight
• 6 cups water
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tsp dried thyme

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Add 2 lbs turkey necks, browning on all sides for about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove turkey necks and set aside. In the same pot, add diced onion, sliced carrots, and chopped celery, sautéing until softened, about 5 minutes.
4. Stir in minced garlic, cooking for 1 minute until fragrant.
5. Return turkey necks to the pot. Add soaked navy beans, 6 cups water, 1 tsp salt, 1/2 tsp black pepper, 1 bay leaf, and 1 tsp dried thyme.
6. Bring to a boil, then reduce heat to low, covering and simmering for 2 hours. Tip: Skim off any foam that rises to the top for a clearer soup.
7. After 2 hours, remove turkey necks, shred the meat, and return it to the pot. Discard bones.
8. Simmer uncovered for an additional 30 minutes, or until beans are tender. Tip: Adjust seasoning if necessary, but remember the flavors will concentrate as the soup reduces.

Best enjoyed hot, this soup boasts a rich broth, tender beans, and succulent turkey meat. Serve with a slice of crusty bread for a complete meal.

Spicy Turkey Neck Curry

Preparing a Spicy Turkey Neck Curry is a fantastic way to explore bold flavors with a touch of heat. This dish combines tender turkey necks with a rich, aromatic curry sauce that’s sure to warm you up from the inside out.

Ingredients

• 2 lbs turkey necks
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 lbs turkey necks to the pot, browning on all sides for about 10 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove turkey necks and set aside. In the same pot, add 1 large diced onion, cooking until translucent, about 5 minutes.
4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Add 2 tbsp curry powder and 1 tsp cayenne pepper, stirring for 30 seconds to toast the spices.
6. Pour in 1 can coconut milk and 2 cups chicken broth, bringing the mixture to a simmer.
7. Return the turkey necks to the pot, covering and simmering on low heat for 2 hours until tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate too quickly.
8. Stir in 1 tbsp lime juice and salt to taste, simmering for an additional 5 minutes. Tip: Adjust the heat level by reducing the cayenne pepper if desired.

Here’s how it turns out: The turkey necks become incredibly tender, falling off the bone, while the curry sauce thickens into a velvety, spicy coating. Serve this dish over steamed rice or with a side of flatbread to soak up every bit of the flavorful sauce.

Turkey Neck Gumbo

Every great meal starts with understanding the basics, and today, we’re diving into the heart of Southern cuisine with a dish that’s as flavorful as it is comforting. Turkey neck gumbo combines rich, smoky flavors with a hearty texture, making it a perfect meal for any occasion.

Ingredients

• 2 lbs turkey necks
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken stock
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp cayenne pepper
• Salt to taste
• 2 cups cooked white rice
• 1/4 cup chopped green onions

Instructions

1. In a large pot, heat the vegetable oil over medium heat until shimmering.
2. Add the turkey necks and brown on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, whisk the flour into the oil to create a roux. Cook, stirring constantly, until the roux is a dark chocolate color, about 20 minutes.
4. Add the onion, bell pepper, celery, and garlic to the roux. Cook until the vegetables are softened, about 5 minutes.
5. Slowly pour in the chicken stock, stirring constantly to avoid lumps.
6. Return the turkey necks to the pot. Add the smoked paprika, thyme, oregano, bay leaf, cayenne pepper, and salt.
7. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 2 hours, stirring occasionally.
8. Remove the turkey necks from the gumbo. Shred the meat from the bones and return the meat to the pot.
9. Discard the bones and bay leaf. Simmer for an additional 30 minutes.
10. Serve the gumbo over cooked white rice, garnished with chopped green onions.

Rich in flavor and with a texture that’s both hearty and satisfying, this turkey neck gumbo is a testament to the power of slow cooking. For an extra touch of authenticity, serve it with a side of cornbread to soak up every last bit of the delicious broth.

Grilled Turkey Necks with Barbecue Sauce

Before you dive into the smoky, savory world of grilled turkey necks, let’s get acquainted with the basics. This guide will walk you through each step, ensuring your dish is flavorful and perfectly cooked.

Ingredients

• 2 lbs turkey necks
• 1 cup barbecue sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat your grill to medium heat, approximately 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, combine turkey necks with olive oil, salt, black pepper, and garlic powder, tossing until evenly coated. Tip: Let the turkey necks sit at room temperature for 20 minutes to ensure even cooking.
3. Place the turkey necks on the grill, arranging them so they don’t touch. Close the lid and grill for 25 minutes.
4. After 25 minutes, flip each turkey neck using tongs. Grill for another 25 minutes with the lid closed. Tip: Avoid opening the grill too often to maintain a consistent temperature.
5. Brush the turkey necks generously with barbecue sauce. Grill for an additional 10 minutes, allowing the sauce to caramelize. Tip: For extra flavor, apply a second layer of sauce in the last 5 minutes.
6. Remove the turkey necks from the grill and let them rest for 5 minutes before serving.

Lusciously tender with a sticky, sweet, and smoky exterior, these grilled turkey necks are a delight. Serve them atop a bed of creamy coleslaw or with a side of cornbread to soak up the extra sauce.

Turkey Neck and Collard Greens

Kickstart your culinary journey with a dish that’s as hearty as it is flavorful, combining the rich taste of turkey necks with the earthy tones of collard greens. This recipe is perfect for those looking to explore traditional Southern cooking with a methodical approach.

Ingredients

• 2 lbs turkey necks
• 1 bunch collard greens
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Rinse the turkey necks under cold water and pat dry with paper towels.
2. Heat olive oil in a large pot over medium heat. Add turkey necks and brown on all sides, about 5 minutes per side.
3. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
4. Pour in chicken broth, ensuring the turkey necks are fully submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
5. While the turkey necks are simmering, prepare the collard greens. Remove stems and chop the leaves into bite-sized pieces.
6. After 1.5 hours, add the collard greens to the pot. Season with salt, black pepper, and red pepper flakes. Stir well.
7. Cover and continue to simmer for another 30 minutes, or until the collard greens are tender.
8. Remove from heat. Let the dish rest for 5 minutes before serving.

Enjoy the tender turkey necks that fall off the bone, paired with collard greens that have absorbed all the savory flavors of the broth. Serve this dish over a bed of steamed rice for a complete meal that’s both satisfying and nutritious.

Turkey Neck Pho

Just when you thought pho couldn’t get any more comforting, Turkey Neck Pho comes along to prove you wrong. This dish transforms the often-overlooked turkey neck into a rich, flavorful broth that’s the heart of this Vietnamese classic, perfect for those looking to explore beyond the traditional beef version.

Ingredients

• 2 lbs turkey necks
• 8 cups water
• 1 large onion, halved
• 3-inch piece ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp salt
• 1 tbsp sugar
• 8 oz rice noodles
• 2 cups bean sprouts
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, sliced
• 2 limes, quartered
• 2 Thai chilies, sliced
• Hoisin sauce, to serve
• Sriracha sauce, to serve

Instructions

1. Rinse the turkey necks under cold water and pat dry with paper towels.
2. In a large pot, add the turkey necks and cover with 8 cups of water. Bring to a boil over high heat, then reduce to a simmer, skimming off any foam that rises to the top.
3. Add the onion, ginger, star anise, cinnamon stick, coriander seeds, fennel seeds, salt, and sugar to the pot. Simmer uncovered for 3 hours, ensuring the broth remains at a gentle simmer.
4. After 3 hours, remove the turkey necks from the broth. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
5. Shred the meat from the turkey necks, discarding the bones, and return the meat to the broth.
6. Cook the rice noodles according to package instructions, then divide among serving bowls.
7. Ladle the hot broth and turkey meat over the noodles.
8. Top each bowl with bean sprouts, cilantro, green onions, lime quarters, and sliced Thai chilies.
9. Serve immediately with hoisin sauce and sriracha sauce on the side.

Outstanding in its depth of flavor, this Turkey Neck Pho offers a tender texture from the slow-cooked meat and a broth that’s both aromatic and deeply satisfying. For an extra touch, serve with a side of crispy fried shallots or a soft-boiled egg to make it even more luxurious.

Turkey Neck and Dumplings

Back to basics with a comforting classic that’s sure to warm the soul, Turkey Neck and Dumplings is a hearty dish that combines rich flavors with simple techniques. Perfect for beginners, this recipe walks you through each step to ensure delicious results.

Ingredients

• 2 lbs turkey necks
• 4 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 cup milk
• 2 tbsp unsalted butter

Instructions

1. In a large pot, combine turkey necks, water, salt, and black pepper. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1.5 hours until the turkey necks are tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
3. While the turkey cooks, prepare the dumplings. In a bowl, mix flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. Stir in milk to form a soft dough.
4. After the turkey is tender, drop tablespoon-sized pieces of dough into the simmering broth. Tip: Do not stir immediately to prevent the dumplings from breaking apart.
5. Cover and simmer for 15 minutes without lifting the lid. Tip: The dumplings are done when they are fluffy and no longer doughy in the center.
6. Serve hot, ensuring each bowl has both turkey necks and dumplings. The broth should be rich and flavorful, with the dumplings light and pillowy.

Kindly note, the turkey necks offer a deep, meaty flavor that pairs wonderfully with the soft, buttery dumplings. For an extra touch, garnish with fresh parsley or serve alongside a crisp green salad.

Smoked Turkey Neck Chili

Every great meal starts with a solid foundation, and this Smoked Turkey Neck Chili is no exception. It’s a hearty, flavorful dish that combines the rich, smoky taste of turkey necks with the warmth of traditional chili spices, perfect for those who appreciate depth in their meals.

Ingredients

• 2 lbs smoked turkey necks
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 2 lbs smoked turkey necks to the pot, browning on all sides for about 5 minutes total. Tip: Browning adds depth to the chili’s flavor.
3. Remove turkey necks and set aside. In the same pot, add 1 large diced onion, 3 minced garlic cloves, and 1 diced bell pepper. Cook until softened, about 5 minutes.
4. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper, cooking for 1 minute until fragrant. Tip: Toasting spices unlocks their full aroma.
5. Return the turkey necks to the pot. Add 1 can diced tomatoes, 1 can kidney beans, and 4 cups chicken broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Tip: Slow cooking ensures the turkey necks become tender and infuse the chili with smoky goodness.
7. Remove turkey necks, shred the meat, and return it to the pot. Discard bones.
8. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for an additional 30 minutes to thicken.

Great for chilly evenings, this chili boasts a robust texture and a smoky, slightly spicy flavor profile. Serve it over cornbread or with a dollop of sour cream for an extra touch of richness.

Turkey Neck and Rice Casserole

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Turkey Neck and Rice Casserole is a dish that promises comfort and flavor in every bite. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs turkey necks
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the turkey necks, browning them on all sides for about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove the turkey necks and set aside. In the same skillet, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Stir in 1 cup long grain white rice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika, coating the rice evenly with the oil and spices.
5. Return the turkey necks to the skillet. Pour in 2 cups chicken broth, ensuring the liquid covers the rice and turkey necks.
6. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven. Bake for 45 minutes. Tip: Resist the urge to peek, as this lets steam escape and can affect cooking time.
7. After 45 minutes, check the rice for doneness. If the rice is tender and the liquid is absorbed, remove from the oven. If not, cover and bake for an additional 10 minutes. Tip: The turkey necks should be tender and easily pull away from the bone.

Delight in the rich flavors and tender texture of this casserole, where the turkey necks impart a deep, savory taste to the fluffy rice. Serve it with a side of steamed vegetables for a complete meal that’s sure to satisfy.

Turkey Neck Tacos with Avocado Salsa

Gathering around the table for a meal that’s both hearty and flavorful doesn’t have to be complicated. Today, we’re diving into a dish that combines the rich, deep flavors of turkey necks with the fresh, creamy contrast of avocado salsa, all wrapped up in a soft taco.

Ingredients

• 2 lbs turkey necks
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup chicken broth
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 8 small corn tortillas

Instructions

1. Preheat your oven to 350°F.
2. Season the turkey necks evenly with salt, black pepper, garlic powder, and onion powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the turkey necks and sear until golden brown on all sides, about 3-4 minutes per side.
4. Pour chicken broth into the skillet, cover, and transfer to the oven. Bake for 2 hours, or until the meat is tender and falls off the bone easily.
5. While the turkey necks are baking, prepare the avocado salsa by combining diced avocado, tomatoes, red onion, lime juice, and cilantro in a bowl. Mix gently to avoid mashing the avocado.
6. Once the turkey necks are done, remove them from the oven and let them cool slightly. Shred the meat, discarding the bones.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing shredded turkey neck meat on each tortilla and topping with avocado salsa.

Wrapped in a warm tortilla, the tender turkey neck meat paired with the vibrant avocado salsa offers a delightful contrast of textures and flavors. For an extra kick, serve with a side of hot sauce or a sprinkle of crumbled queso fresco.

Turkey Neck and Lentil Stew

Begin by exploring the hearty and comforting flavors of a Turkey Neck and Lentil Stew, a dish that combines the rich taste of turkey with the earthy goodness of lentils. Perfect for a cozy dinner, this stew is both nutritious and satisfying, guiding you through each step to ensure a delicious outcome.

Ingredients

• 2 lbs turkey necks
• 1 cup dried lentils
• 4 cups chicken broth
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add turkey necks to the pot, browning them on all sides for about 10 minutes to develop flavor.
3. Remove turkey necks and set aside; in the same pot, add onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in garlic, salt, pepper, and thyme, cooking for 1 minute until fragrant.
5. Return turkey necks to the pot; add lentils, chicken broth, and bay leaf, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, covering and simmering for 1.5 hours until turkey is tender.
7. Remove bay leaf and turkey necks; shred the meat from the bones and return it to the stew.
8. Simmer uncovered for an additional 10 minutes to thicken the stew slightly.

Finally, this Turkey Neck and Lentil Stew offers a velvety texture with layers of savory and earthy flavors. Serve it with a slice of crusty bread or over a bed of rice for a complete meal that warms the soul.

Turkey Neck Pasta with Creamy Alfredo Sauce

You might not have considered turkey necks as the star of your pasta dish, but their rich flavor and tender meat make them a perfect match for a creamy Alfredo sauce. This recipe guides you through each step to create a comforting meal that’s sure to impress.

Ingredients

• 2 lbs turkey necks
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp nutmeg
• 12 oz fettuccine pasta
• 2 tbsp chopped parsley

Instructions

1. Preheat your oven to 350°F. Season the turkey necks with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the turkey necks on all sides, about 3 minutes per side.
3. Transfer the skillet to the oven and bake for 1.5 hours, or until the meat is tender and easily pulls away from the bone.
4. Remove the turkey necks from the skillet and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones.
5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
6. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer.
7. Gradually whisk in the Parmesan cheese until the sauce is smooth. Stir in the nutmeg.
8. Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
9. Add the shredded turkey meat to the Alfredo sauce, stirring to combine. If the sauce is too thick, adjust with reserved pasta water.
10. Toss the cooked fettuccine with the sauce until evenly coated. Garnish with chopped parsley before serving.

Every bite of this Turkey Neck Pasta with Creamy Alfredo Sauce offers a delightful contrast between the tender, flavorful meat and the smooth, rich sauce. Serve it with a side of garlic bread to soak up every last drop of the Alfredo sauce, or add a sprinkle of red pepper flakes for a bit of heat.

Conclusion

Ready to transform your meals with these 16 mouthwatering turkey neck recipes? Whether you’re planning a cozy family dinner or a festive gathering, this roundup has something for every occasion. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your culinary creations on Pinterest. Happy cooking!

Bella Bacinos