Instructions:
1. Clean & Season the Turkey Necks:
Rinse the turkey necks and pat them dry. Season generously with:
Salt, black pepper, paprika, garlic powder, and onion powder.
2. Brown the Turkey Necks:
In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high heat.
Sear the turkey necks for 3–4 minutes per side, until browned. Remove and set aside.
3. Sauté the Veggies:
In the same pot, add the onions and bell peppers. Cook for about 5–7 minutes, until softened and starting to caramelize.
Add the minced garlic and cook for 1 more minute.
4. Make the Gravy:
Sprinkle 2 tablespoons flour into the pan and stir to coat the vegetables — cook for 1–2 minutes.
Slowly pour in the chicken broth, stirring to avoid lumps.
Add Worcestershire sauce and adjust seasoning with more salt, pepper, and a dash of cayenne if you like heat.
5. Smother & Simmer:
Return the turkey necks to the pot. The liquid should mostly cover them.
Bring to a gentle boil, then reduce to low, cover, and simmer for 2 to 2½ hours, or until the meat is fork-tender and the gravy is rich.
Stir occasionally and add more broth if needed to keep the meat mostly covered.
6. Serve:
Serve hot over:
White rice
Mashed potatoes
Creamy grits
With a side of cornbread or greens
Garnish with fresh parsley for a pop of color and freshness.
Tips:
For extra richness, add a splash of cream or a pat of butter to the gravy at the end.
Add celery or mushrooms for another layer of flavor.
This dish gets better the next day — perfect for make-ahead meals.
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