Roasting Turkey Necks: Timing For Tender, Flavorful Meat

how long do you roast a turkey neck

Turkey necks are a versatile ingredient that can be used in a variety of dishes, from gravy to soup. When it comes to roasting turkey necks, the cooking time can vary depending on the desired level of doneness and the method used. In general, roasting turkey necks in an oven at 350°F for around 1.5 to 2 hours should result in tender and flavourful meat that falls off the bone. However, some recipes suggest cooking them for up to 3 to 4 hours for a more intense flavour and texture. Additionally, pre-searing or browning the necks in a skillet can add an extra layer of flavour to the dish.

Characteristics Values
Oven temperature 350°F
Roasting time 1.5-2 hours
Browning time 8 minutes
Braising time 1 hour 50 minutes to 2 hours
Browning oil Olive oil
Browning oil Grape-seed oil
Browning oil quantity 2 tablespoons
Cooking oil quantity 2 tablespoons
Braising liquid Water
Braising liquid Chicken broth
Braising liquid quantity 29 oz

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Turkey necks in an oven-safe skillet

Turkey necks are a versatile and flavourful dish that can be cooked in a variety of ways. Here is a guide to cooking turkey necks in an oven-safe skillet:

Preparation

Before cooking, it is important to prepare the turkey necks. Firstly, ensure you have the right equipment, an oven-safe skillet or a Dutch oven, and a meat thermometer. You will also need the following ingredients: turkey necks, oil, carrots, onions, and seasonings such as salt, pepper, and paprika.

Let the turkey necks come to room temperature for 20-30 minutes. You can cut the necks into smaller pieces if desired, but this is not necessary. Dry the necks with a paper towel, then rub them with oil and your chosen seasonings.

Cooking

Preheat your oven to 350°F. In your oven-safe skillet, heat some oil over medium-high heat. Place the turkey necks in the skillet and sear or brown them on all sides for about 5-8 minutes. Remove the necks from the skillet and set them aside.

In the same skillet, add a little more oil if needed, then sauté your onions and any other desired aromatics until they are slightly browned and fragrant. You can also add minced garlic at this stage. Deglaze the skillet with chicken broth, then return the turkey necks to the skillet.

Baking

Cover the skillet with a lid and place it in the preheated oven. Bake for about 1 hour and 30 minutes to 2 hours, or until the meat is fork-tender and falls off the bone. The meat should reach an internal temperature of 165°F.

Serving

Remove the turkey necks from the oven and let them rest for a few minutes. Spoon the sauce over the necks to keep them moist. Serve the turkey necks with the sauce and aromatics from the skillet. They go well with mashed potatoes, rice, or roasted vegetables.

Storage

Leftover turkey necks can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months. Reheat in an oven-safe dish in the oven until warmed through.

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Roasted turkey necks for gravy

Ingredients

  • 1½–2 pounds of turkey necks
  • Neck, heart, gizzard, and liver from one raw turkey (optional)
  • 2 tablespoons of olive oil
  • 1 yellow onion, peeled and quartered
  • 1 head of garlic, halved crosswise
  • 4 tablespoons of butter (or do half butter and half turkey drippings)
  • Salt, pepper, and ground white pepper to taste
  • 6 cups of water
  • 3 cups of liquid
  • 2 sprigs of thyme

Method

Roasting turkey necks is a great way to add flavour to your gravy. Here is a step-by-step guide to making roasted turkey necks for gravy:

Prepare the Turkey Necks

Preheat your oven to 350ºF. Place the turkey necks on a baking sheet. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 1½–2 hours until well-browned.

Prepare the Broth

Place the roasted turkey necks and any organs (heart, gizzard, or liver) you want to include in your gravy in a large pot. Add the onions, garlic, and rosemary. Cover with water and simmer for 2 hours.

Remove the Meat

Once the necks and giblets are cool enough to handle, remove the meat from the bones and finely mince any organs you are using.

Make the Gravy

Melt the butter in a saucepan. Add flour and cook for 1–2 minutes until it becomes nutty and aromatic. Slowly whisk in the liquid, including the broth made from the turkey necks and organs. Continue whisking until the sauce is smooth.

Combine and Simmer

Add the thyme sprigs and all of the neck and organ meat to the gravy. Simmer over low heat for 10–15 minutes until thickened and bubbly. Season to taste with salt and white pepper.

Your roasted turkey neck gravy is now ready to serve! Enjoy it with your favourite turkey dinner or use it to smother potatoes or rice.

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Turkey necks in a smoker

Turkey necks are a versatile food that can be cooked in many ways, including smoking.

When preparing turkey necks for the smoker, it is important to first pat them dry. Drizzle both sides of the necks with olive oil and then sprinkle with your choice of spices.

Smoke the turkey necks at 225 degrees Fahrenheit for 1.5 hours. Then, remove the necks from the smoker and place them on foil. Drizzle with melted butter and apple cider vinegar before wrapping them in the foil and returning to the smoker for another hour.

The total cook time for smoked turkey necks is 2-3 hours, but this can be extended for up to 4 hours if you want the meat to be fall-off-the-bone tender. To achieve this, you can finish the necks in a pressure cooker or oven after smoking.

To ensure the turkey necks are cooked, use a meat thermometer to check the internal temperature. According to the USDA, poultry must be cooked to a minimum internal temperature of 165 degrees Fahrenheit.

Tips for Smoking Turkey Necks

  • You can use a variety of wood/pellets for smoking, including apple, cherry, pecan, oak, peach, or alder.
  • Turkey necks can be served with rice, collard greens, cornbread, mashed potatoes, or any of your favorite side dishes.
  • Leftover turkey necks can be stored in the fridge for 3-4 days or frozen for up to 3 months.

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Turkey neck soup

Turkey necks are a versatile ingredient that can be used in a variety of dishes, including soups, stews, and recipes that require braising. They are particularly popular in Ukrainian cuisine and are considered a comfort food.

Ingredients:

  • Turkey necks
  • Vegetables (carrots, onions, bell peppers, celery, potatoes, garlic)
  • Herbs (thyme, sage, fresh green onion, dill)
  • Spices (Cajun spice blend, kosher salt, black pepper)
  • Cooking liquid (water, low-sodium chicken broth)

Instructions:

First, wash and season the turkey necks. Heat oil in a heavy-bottomed pot and sear the necks for about 5 minutes until browned. Add the chopped vegetables and garlic, and sauté until tender. You can also choose to boil the turkey necks with some vegetables to create a broth, which will add flavour to the soup.

Next, add the remaining ingredients and cover with water or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 1 hour and 30 minutes. Peel and cube the potatoes, then add them to the soup and cook for an additional 20-30 minutes. Season with salt and pepper to taste, and garnish with fresh herbs.

Roasting Turkey Necks:

Roasting turkey necks is a simple process. First, brown the necks in a skillet, then place them in an oven-safe dish with carrots and onions. Add a cup of hot water to create a slow boil and bake at 350°F for about 1 hour and 30 minutes, or until the meat is tender.

Roasted turkey necks can be served with mashed potatoes or rice, or enjoyed on their own.

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Braised turkey necks

Ingredients:

  • Turkey necks
  • Olive oil or neutral cooking oil
  • Salt
  • Water or chicken broth
  • Aromatics (onions, garlic, carrots, celery, peppers)
  • Spices (Cajun, Creole, paprika, cayenne, onion powder, garlic powder, black pepper, dried thyme, allspice)
  • Butter
  • Flour
  • Rice, mashed potatoes, or plantains, to serve

Method:

First, wash the turkey necks and pat them dry. Season the necks with salt and your choice of spices. Heat oil in a skillet or Dutch oven and sear the turkey necks until browned. Remove the necks from the pan and set aside.

In the same pan, saute your choice of aromatics—such as onions, garlic, carrots, celery, peppers—until fragrant and lightly browned. Deglaze the pan with water or chicken broth, then return the turkey necks to the pan. Cover and braise in the oven at 325-375°F for 1-2 hours, or until the meat is tender and falling off the bone.

Remove the necks from the oven and baste with gravy, if desired. Serve the braised turkey necks with rice, mashed potatoes, or plantains.

Tips:

  • For extra flavour, marinate the turkey necks in a mixture of spices, sauces, and diced aromatics for at least an hour, or overnight if possible.
  • To make a gravy, melt butter in a saucepan and add flour to create a roux. Slowly whisk in the pan juices until the sauce is smooth.

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