Turkey Necks

My sister shared the benefits of using turkey necks in cooking. Last week, when I went to the grocery store, I decided to buy a few to try them out. I bought two packages, with four each.  Later I realized that I had made a mistake. The ideal cut length is about two inches or so.  I was looking for something about the size of an oxtail, however, I settled for the first package that I saw at the grocery store where I was shopping.  The picture below is my first try, with the turkey necks being too long and stringy, however, they were still good.  For great results, get the right cut! 

Believe it or not, they remind me of oxtails. The good news is they don’t have the fat that you get with oxtails.  I know there are some dire heart oxtail fans out there, and may find it hard to believe that the taste and flavor are similar. They are flavorful and affordable. 

I made the choice to prepare them in my clay pot. You've probably heard me mention how much I enjoy how moist and tender my food comes out when cooked in my clay pot.  

First I seasoned them and sprinkled them with a little AP flour.  Next, I added peppers (red, poblano, and jalapeno) onions, garlic, seasonings, and a couple of bay leaves.  

Finally, I added 1 cup of chicken broth and placed it in the oven for about 2 to 2 1/2  hours.

After the turkey necks had cooked for a couple of hours, I added gold potatoes.  The end result was outstanding! 

My sister's suggestion of cooking turkey necks was definitely a wise one as they are both flavorful and affordable. However, as I mentioned, it's important to get the right cut, which is around two inches in length, as it is less stringy and provides better results.

Her tip was a game-changer!

Ingredients:

• 2 packs of turkey necks (about 4-6 per package)
• Salt and pepper, garlic powder, lemon pepper, smoked paprika to taste
• 1/2 yellow onion, chopped
• 1/4 cup each, red bell peppers, poblano peppers
• 1/2 jalapeno pepper (seeded)
• 2 bay leaves
• 3 tablespoons AP flour
• 1 cup chicken broth

Directions:

1. Place the baker in a cold oven, then set the oven to 350 F.  
2. Cook for about 2 hours.  
3. Add gold potatoes and cook for approximately 30 additional minutes or until the potatoes are tender.  
4. Enjoy

 Twist:  Turkey necks, as opposed to oxtails

Basic Preparations - Dry Ingredients

 To Measure Dry Ingredients 

While I was relaxing by reading through a couple of my cookbooks, I decided to share some of the cooking basics skills that I've learnt and utilized over the years.  

Basically, "to accurately measure dry ingredients, use the cup that holds the exact amount called for in the recipe."  "Lightly spoon the dryer ingredients into the cup, then level the top with a flat edge or knife." Susan Carlisle Payne compiled and edited The Southern Living Cookbook.

This particular cookbook includes a substantial number of recipes and techniques.

This wonderful cookbook may be purchased from the link below:

Have a Safe and Happy New Year In 2024!