If you've never cooked turkey necks before, this braised turkey neck recipe is the perfect place to start. Turkey necks show up in grocery stores around this time of year, and they're one of those Southern comfort staples that turn incredibly tender when you cook them right.
I sear them until they're golden brown, then slow-braise them in a rich onion-infused broth until the meat is fall-off-the-bone tender and the sauce tastes like it simmered all afternoon.
If you love cooking with turkey necks, be sure to check out my slow-simmered turkey neck soup, which is perfect for colder days. And, if you're planning a full Southern dinner, these braised turkey necks pair beautifully with herb-garlic mashed potatoes, moist cornbread, or Southern-fried corn, and sauteed green beans.
I've refreshed this recipe to make it even more delicious and foolproof for you.
Jump to:
Ingredient Notes
This recipe is so simple to make and requires only a handful of ingredients and makes for a great weekend dinner that's cozy and comforting.
- Cajun seasoning: Adds a delicious bold flavor
- Aromatics: Onion and garlic are essential for building depth in braised turkey necks. As it cooks down, it melts into the broth, making it even more flavorful.
- Braising liquid: Braising in chicken broth or Better Than Bouillon is far more flavorful than using water.
Please refer to the recipe card below for more detailed information.
Equipment
When making turkey necks, I recommend a Dutch oven or an oven-safe skillet, so you can sear your necks on the stove-top, then immediately place them in the oven to continue the cooking process. This is the beauty of owning a Dutch oven.
How to Make Braised Turkey Necks
Here's how to make the most tender braised turkey necks. So, gather all your ingredients, roll up your sleeves, and let's get into this dish.
- Wash your turkey necks under cool water and pat them dry with paper towels.
- Season liberally with kosher salt and a Cajun spice blend (alternatively, you can season with any of your favorite seasonings).
- Add cooking oil to the Dutch oven and sear both sides of the turkey necks, then place them on a clean plate and set aside.
- Deglaze the skillet with the Better Than Bouillon mixture, then add the turkey necks back to the Dutch Oven and top with sliced onion.
- Use the lid to cover the necks then place them in the oven to braise.
- Remove your turkey necks from the oven when they're done. Then, spoon the sauce over each one until they're evenly coated.
- Serve over a bed of creamy mashed potatoes or rice.
Top Tips
- Turkey necks are easiest to find around the holidays. If they aren't pre-cut, you can ask the butcher to cut them for you.
- Place them on your countertop and bring them to room temperature before you begin cooking.
- To get a really nice sear, it's important to pat them dry thoroughly with paper towels.
- Season your turkey necks generously with Cajun seasoning or your favorite spice blend.
- I highly recommend taking the time to sear them before braising them. Searing adds an extra layer of flavor.
- For the most tender turkey necks, they should be braised in some sort of liquid such as water, chicken broth, or stock. Keep in mind that Better Than Bouillon or chicken broth adds more flavor than just water.
FAQ
Before braising, I recommend adding a little cooking oil to your dutch oven or oven-safe skillet and sear both sides of your turkey necks for approximately 8 minutes. Then, braise them in the oven between 1 hour and 50 minutes to 2 hours for them to come out fork tender.
You can clean turkey necks like you would any other raw meat by simply rinsing them really well under cool water. It's important to follow safety guidelines when handling any type of raw meat in order to prevent cross contamination and/or any food-borne illnesses
Store leftover turkey necks along with the pan juices in an airtight container with a tight-fitting lid and place in the fridge for up to 3 days.
When you're ready to reheat, remove the turkey necks from the fridge and place in an oven-safe skillet or dutch oven. Place them in a 375 degree preheated oven until warm throughout. This may take about 20 minutes.
Braised turkey necks can be eaten on their own, as in this recipe. They can also be used to make soup, stews, or to make black-eyed peas, beans, or other dishes to add flavor.
Other Ways to Serve Turkey Necks
Although they're often overlooked, they can be transformed into a dish that'll impress your family and friends because of their versatility. Here are a couple of ways to elevate your next recipe using turkey necks.
Smoked Turkey Necks: Sure, you can smoke turkey necks on your own if you have a smoker. I do not. So, if I need smoked turkey necks for a recipe, I'll go straight to my local grocery store and purchase them there and that's it... easy and done. By the way, if you purchase them from the grocery store, they are fully cooked.
Smoked turkey necks are perfect for adding amazing flavor to green beans, beans, stews, or chili.
Smothered Turkey Necks: Turkey necks are perfect for creating a smooth and luscious homemade gravy. Similar to this turkey neck recipe, smothered turkey necks are amazing over rice or a bed of mashed potatoes.
More Fall Turkey Recipes
Whether you're planning a festive dinner or simply craving something comforting, you'll find a recipe here that's perfect for the season.
- Easy Dutch Oven Cajun Turkey Breast (Bone In)
- Cajun Oven Roasted Turkey Thighs
- Garlic Butter Herb Roasted Turkey Recipe
📖 Recipe
Braised Turkey Neck Recipe (Southern-Style)
Braised Turkey Neck Recipe (Southern-Style)Equipment
- Dutch oven or oven-safe skillet with lid or cover securely with foil if you do not have a lid
- Chopping board
- Chef's knife
- measuring cup
- Measuring spoons
- Paper towels
Ingredients
- 5 lbs turkey necks
- 2 tablespoon Cajun seasoning
- 1 tablespoon kosher salt
- ¾ teaspoon black pepper (minced)
- 3 tablespoon avocado oil (grapeseed oil or other neutral cooking oil)
- 3-½ teaspoon Better Than Bouillon (Chicken reduced sodium) (or 2 14.5-ounce cans of chicken broth)
- 3-½ cups water
- 1 onion (yellow or sweet, sliced fairly thick)
- 5 whole garlic cloves (skin removed)
Instructions
- Preheat oven to 350 degrees.
- Wash turkey necks and pat dry with paper towels. Season generously with kosher salt, black pepper, and Cajun seasoning.
- Add cooking oil to a Dutch oven or oven-safe skillet and place over medium-high heat. Place turkey necks in a Dutch oven and sear or brown all sides for about 13-16 minutes in total. Work in batches to prevent overcrowding the pot. After searing, place turkey necks on a clean plate. Set aside.
- To a measuring cup, add the Better Than Bouillon, then add the water and stir until the Better Than Bouillon is mostly dissolved. De-glaze the Dutch oven with the Better Than Bouillon mixture (making sure to scrape any ingredients from the measuring cup into the pot). Add the seared turkey necks back to the Dutch oven, top with the roughly sliced onions, whole garlic cloves, and cover with the lid.
- Place in the oven and cook for 1 hour and 50 minutes to 2 hours or until tender. Feel free to add a little more kosher salt if needed.
- Remove from oven and serve over a bed of rice or mashed potatoes. Spoon pan juices over the top and enjoy.
Video
Notes
- Turkey necks are easiest to find around the holidays. If they aren't pre-cut, you can ask the butcher to cut them for you.
- Place them on your countertop and bring them to room temperature before you begin cooking.
- To get a really nice sear, it's important to pat them dry thoroughly with paper towels.
- Season your turkey necks generously with Cajun seasoning or your favorite spice blend.
- I highly recommend taking the time to sear them before braising them. Searing adds an extra layer of flavor.
- For the most tender turkey necks, they should be braised in some sort of liquid such as water, chicken broth, or stock. Keep in mind that Better Than Bouillon or chicken broth adds more flavor than just water.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Jenny says
I just made this tonight and it was amazing!! Threw my turkey gizzards and hearts in too! My boy gobbled it up. Thank you for the wonderful recipe!!
Cree says
Hi Jenny - I know your time is precious. Thank you so much for coming back to leave a comment this is so appreciated. It warms my heart even more to know that it's kid approved. Thanks again.
Paul says
Manny greetings from germany.
I found turkey necks in our local grocerystore yesterday.
And think to myself hmm paul in germany u dont find a tasty recipe,now i found u.
I make it in my ft9 dutchoven,and belive it hope its verry tasty and spicy.
170 ° 2 hours in the oven.
Greetings paul
Cree says
Greetings Paul - Let me know how your dish turned out. It's much easier to find turkey necks in the U.S. around the holidays, and I'm so glad you found some. Looking forward to hearing back. Take care.
Jocelyn says
I never thought to cook turkey necks but OMG this sounds very flavorful and decadent. My kind of recipe! I’ll be sure to give this a try.
Cree says
Hey Jocelyn - Turkey necks are delicious. I cannot wait for you to try. If you do, please be sure to let me know how they turned out. Hope to hear back from you soon. Take care ~ Cree
Laurence Needleman says
My wife thought that this was one of the best meals she ever had! (Turkey - who would have thought?)
Thanks.
CookingwithBliss says
Hey Laurence - Your comment has definitely made my day and thanks so much for returning to Cooking With Bliss to leave a comment. This means so much. Wishing you and your family a wonderful and safe week. Take care ~Cree
Claire says
This is a wonderful recipe! I am looking forward to trying this and many of your recipes thank you!
Cree says
Hi Claire - You are very welcome and thank you for your kind words. It means so much.