Turkey neck soup is comfort in a bowl. In Southern cooking, turkey necks are often used to build rich, flavorful soups or stews.
Around the holiday season, turkey necks are easier to find at the grocery store, and are usually packaged with two or three necks per pack or sold fresh at the meat counter. Sizes vary from skinny to meaty, and I always choose the meatier ones for the best results.
If you enjoy cooking with turkey necks, you'll also love my braised turkey necks, another Southern favorite that's especially popular during the holidays.
This soup is seasoned with Cajun spices, simmered until the meat falls off the bone, and finished with hearty vegetables.
How to Build Flavor
This Southern turkey neck soup isn't your typical turkey soup that looks and tastes like chicken noodle. The deep, rich flavor comes from a few simple but important steps:
- Browning the turkey necks first: The oil and brown bits left behind add incredible depth to the broth.
- Sauteing aromatics in the same pot: Shallots, celery, garlic, and tomato paste soak up all that flavor.
- Using broth instead of water: Low-sodium chicken broth or 'Better Than Bouillon' keeps the soup well-seasoned and balanced without being too salty.
Pro tip: don't skip the browning. That's the foundation of flavor in this recipe.
Step-by-step Instructions
The secret to a rich, comforting turkey neck soup isn't complicated; it's all about layering flavor from the very beginning.
- Wash and pat dry the turkey necks with paper towels.
- Season each neck with a Cajun spice blend, kosher salt, and black pepper.
- Wash and pat dry the turkey necks with paper towels.
- Season each neck with a Cajun spice blend, kosher salt, and black pepper.
- Add grape-seed oil and butter to a Dutch oven over medium-high heat to sear each turkey neck (sear the necks in batches to prevent overcrowding).
- Place the seared turkey necks on a clean plate and set aside.
- To the same pot, add the onions, celery, garlic, and a dash of kosher salt.
- Sauté for a couple of minutes, then add the tomato paste and continue to saute for a few minutes.
- Slowly pour in the chicken broth while whisking to deglaze the pot, then add the turkey necks. Cover the pot partially with the lid, reduce the heat, and let the soup simmer gently for about 1-½ hours.
- Add the chopped carrots and diced potatoes, then continue simmering for another 30 minutes until the vegetables are tender and the meat is nearly fall-off-the-bone tender.
- Taste and adjust the seasoning, adding more salt if needed. Skim off any excess grease that rises to the surface.
- To serve, spoon a little cooked rice into each bowl, then ladle the hot soup over the top.
Cree's Top Tips
- Cutting the turkey necks: Not required, but cutting them in half makes them easier to handle and creates a nicer presentation.
- Brown the necks first: This step builds a rich base of flavor you can't get any other way.
- Don't skip the tomato paste: It deepens the flavor and gives the soup its dark, rich color.
- Low and slow is key: Simmer for at least 2 hours for tender meat. Cooking for 3 hours or more will make the meat fall off the bone.
- Use broth, not water: Low-sodium chicken broth or stock gives you the best flavor. Water will leave your soup flat and bland.
- No Dutch oven, that's not a problem: Brown the necks and saute the aromatics in a skillet, then transfer everything to a large pot to finish cooking.
What to Serve With Turkey Neck Soup
- Skillet Cornbread
- White rice or jasmine rice
- Soda crackers
📖 Recipe
Turkey Neck Soup (Southern-Style)
Turkey Neck Soup (Southern-Style)This turkey neck soup is simmered low and slow with Cajun seasoning, tender vegetables in a rich and flavorful broth.
Print Recipe
Pin Recipe
Save
Calories: 799kcal
Turkey Neck Soup (Southern-Style)
Equipment
- Dutch oven or soup pot
- Cutting board
- Chef's knife
- measuring cup
- Measuring spoon
- Paper towels
Ingredients
- 6.5 lbs turkey necks (I recommend cutting them in half)
- 2 tablespoon grape-seed oil
- 1 tablespoon butter
- 2 tablespoon Cajun seasoning
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoon tomato paste
- ¼ cup shallots (or yellow onion chopped)
- 5 cloves garlic (fresh minced garlic)
- 3 stalks celery
- 8 cup low sodium chicken broth (plus 14.5 oz or Better Than Bouillon)
- 2 carrots (chopped)
- 2 Yukon gold potatoes (2 to 3 medium sized Yukon gold potatoes diced)
- 1 teaspoon thyme (fresh thyme)
- 1 teaspoon sage (fresh sage chopped)
Instructions
- Wash turkey necks, pat them dry with paper towels, and season with Cajun seasoning, kosher salt, and black pepper.
- Place the Dutch oven over medium-high heat and add grape-seed oil and butter. When the oil is hot, add turkey necks to the Dutch oven and sear all sides, about 6 to 8 minutes per side. Sear the turkey necks in batches to prevent overcrowding the pot. Then, place the seared necks on a clean plate. Set aside.
- Keep about 2 tablespoon of oil in the Dutch oven. If you need to add more oil, please do so. Add chopped shallots, celery, and minced garlic, and saute for a minute or so. Add tomato paste and continue to saute for 3 to 4 minutes. Slowly add in chicken broth while whisking. Add turkey necks, their juices, and fresh herbs to the Dutch oven.
- Cover the Dutch oven slightly with the lid. Lower the heat to medium and allow the soup to cook for 1-½ hours. At the 1-½ hour mark, add the chopped carrots and diced potatoes and continue to cook uncovered for an additional 30 minutes. Skim off any grease from the surface of the soup and discard it.
- To serve, add a little cooked rice to a bowl and ladle in soup and turkey necks.
- Garnish with curly parsley (optional).
Notes
- Cutting the turkey necks: Not required, but cutting them in half makes them easier to handle and creates a nicer presentation.
- Brown the necks first: This step builds a rich base of flavor you can't get any other way.
- Don't skip the tomato paste: It deepens the flavor and gives the soup its dark, rich color.
- Low and slow is key: Simmer for at least 2 hours for tender meat. Cooking for 3 hours or more will make the meat fall off the bone.
- Use broth, not water: Low-sodium chicken broth or stock gives you the best flavor. Water will leave your soup flat and bland.
- No Dutch oven, that's not a problem: Brown the necks and saute the aromatics in a skillet, then transfer everything to a large pot to finish cooking.
Nutrition
Calories: 799kcal | Carbohydrates: 21g | Protein: 90g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 570mg | Sodium: 2518mg | Potassium: 1446mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4996IU | Vitamin C: 16mg | Calcium: 166mg | Iron: 7mg
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.
Tried this Recipe? Don't forget to give this recipe a Star Rating and Leave a Comment below- I'd love to hear from you.
Thanks for visiting! Please feel free to leave a comment