Boiled Turkey Necks Recipe 4

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LOUISIANA BOILED TURKEY NECKS



Louisiana Boiled Turkey Necks image

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

4-5 lbs turkey necks
2 bell peppers (roughly chopped)
1 large onion (roughly chopped)
1 whole celery stalk (chopped)
2 cloves garlic (peeled)
1 cup shrimp and crab boil dry seasoning
1/4 cup chicken bouillon powder
1-2 TBS liquid crab boil concentrate (omit for milder taste)
6 cups water
2 lemons for washing
1-2 tsp accent seasoning (yes, it's MSG, so it's *OPTIONAL. Don't start crying to me about it. I don't have time.)
**corn and potatoes

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)



Boiled Turkey Necks Recipe - (4/5) image

Provided by á-10847

Number Of Ingredients 7

1 pound deli cut turkey necks
2 cups chopped celery
1 whole chopped onion
garlic powder
black pepper
Chef Paul's Poultry Seasoning
cayenne pepper

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)



How to Boil Turkey Necks (Summary) image

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

Turkey necks
Salt
Carrots
Bell Peppers
Onions
Garlic
Rosemary
Chili pepper
Black pepper
Potatoes
Lettuce
Grated corn

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



Osso Buco-Style Turkey Necks image

Provided by Melissa Clark

Categories     dinner, main course

Time 2h45m

Yield 3 to 4 servings

Number Of Ingredients 16

3 pounds turkey necks, cut crosswise into thirds
1 1/4 teaspoons coarse kosher salt
1 1/4 teaspoons black pepper
3 tablespoons extra virgin olive oil
2 carrots, chopped
1 celery stalk, chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
2/3 cup dry white wine
1 cup chicken broth
1 large rosemary sprig
2 sage sprigs
2 thyme sprigs
1/4 cup finely chopped fresh parsley
1/2 teaspoon finely grated lemon zest

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



Turkey Necks With Rice image

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

10 -15 turkey neck
salt and pepper
water
1 large onion, sliced
1 large green bell pepper, chopped
2 cups rice
4 cups stock

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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