LOUISIANA BOILED TURKEY NECKS
Spicy, tender, and full of flavorful! Louisianans love a good boil! Try this recipe and you'll see why!
Provided by B. Coop
Time 5h10m
Number Of Ingredients 12
Steps:
- Rinse the turkey necks well with water and juice from the lemons
- Cut off excess fat and discharge
- In a large bowl, mix the dry seasoning, bouillon powder, liquid crab boil, water, and accent* well.
BOILED TURKEY NECKS RECIPE - (4/5)
Provided by á-10847
Number Of Ingredients 7
Steps:
- In a large stew pot, combine the turkey necks, celery and onions. Cover with water just above the meat and veggies. Bring to hard boil, then cover pot with top and boil at medium for 1 hour. After 1 hour of cooking, add your seasonings. Continue to boil for 1 1/2 hours or until meat is tender. Add water if necessary. Enjoy!!
HOW TO BOIL TURKEY NECKS (SUMMARY)
In a nutshell, boiling turkey necks is very easy, and you only need to follow simple steps if you want to make it extra tasty. You can cook with vegetables such as carrots, onions, and bell peppers,as well as spices that include rosemary, black pepper, and chili pepper. Always add potatoes at the end for the remaining 20 minutes.
Provided by Vera Stetsenko
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Add salt, carrots, and bell peppers to your heating water
- Add garlic and onion to the heating water
- Add 1 kg of turkey necks along with spices
- Slice three or four potatoes and add to the boiling water
- Continue boiling for 20 minutes
- Serve with fresh vegetables
Nutrition Facts : Calories 91 kcal, ServingSize 1 serving
OSSO BUCO-STYLE TURKEY NECKS
Provided by Melissa Clark
Categories dinner, main course
Time 2h45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
- Add the carrots, celery, onion and 2 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with 1/4 teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 1 1/2 to 2 hours.
- When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 8 grams, Sodium 1251 milligrams, Sugar 5 grams
TURKEY NECKS WITH RICE
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
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.
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