Unlike traditional turkey soup, this turkey soup recipe is flavored with browned turkey necks seasoned in a Cajun spiced blend with finely chopped shallots, celery, and garlic to create the base for a warm savory broth.
If you've never made turkey soup with turkey necks, you're really missing out. Turkey necks are considered dark meat and as you know dark meat adds amazing flavor to dishes compared to white meat.
Turkey necks are best in soups, stews, and in recipes that call for braising as in this Braised Turkey Neck Recipe. The longer they simmer, the more tender they become and the more flavor will be infused into the overall dish.
Turkey necks are easier to find at the grocery store during the holiday season which makes them a seasonal ingredient. They are sometimes packaged with 2 or 3 necks per pack. Depending on where you buy turkey necks they can range in size from really skinny to more meaty. I go for the meatier necks. So, if you're in the mood for a comforting bowl of turkey soup, do not wait.
Ingredients
- Turkey necks
- Grape-seed oil
- Butter
- Shallot or yellow onion
- Celery
- Fresh garlic
- Carrots
- Yukon gold potatoes
- Low sodium chicken broth
- Cajun spice blend
- Kosher salt
- Black pepper
- Tomato paste
- Fresh herbs (thyme, sage)
- Parsley for garnish (optional)
Recipe Essentials
- Dutch oven
- Skillet (for browning the necks if you do not have a dutch oven)
How to add flavor to turkey soup
This isn't your typical turkey soup that looks and taste like chicken noodle soup. Instead, this recipe has incredible flavor that's developed from:
- Using the remaining oil and brown bits left behind from browning/searing the turkey necks
- Sauteing the shallots, celery, garlic, and tomato paste in that remaining oil
- Using low sodium chicken broth instead of water as the liquid
How to make turkey soup
- Wash and pat dry the turkey necks with paper towels. Using a sharp chef's knife cut the necks in half.
- Season each neck with a Cajun spice blend, kosher salt, and black pepper.
- Meanwhile, add grape-seed + butter oil to the dutch oven over medium high heat to brown/sear each turkey neck (brown the necks in batches to prevent overcrowding.
- Place the browned necks on a clean plate and set aside.
- To the same pot, add in the onions, celery, garlic and a dash of kosher salt and saute for a couple of minutes then add in the tomato paste and continue to saute for a few minutes.
- Slowly add in the chicken broth and whisk, add the turkey necks, cover pot slight with lit and reduce heat.
- Simmer for 1.5 hours then add in the chopped carrots and diced potatoes and continue to simmer for 30 more minutes.
- Taste and add additional salt if needed.
- Skim off any grease on the surface of the soup and discard.
- To serve, add a little cooked rice to a bowl then ladle in soup.
Please refer to the recipe card below for more detailed instructions.
How to cut turkey necks in half
If you can, ask the butcher to cut the turkey necks in half for you. If by chance you can't get the butcher to cut them, you can do it yourself. It's not as challenging as you think but does require some muscle action.
Using a sharp chef's knife, try to get right between the neck bone and cut through middle using some force. If you can't get it on the first try, use the chef's knife and cut through the middle while turning the neck until the cut meets then use your hands to break it in half then use the knife to cut right through and that's it.
Tips
- Cutting the turkey necks in half is not required but makes for a better presentation and are easier to handle.
- Browning the turkey necks first is the start to great flavor.
- Tomato paste adds to the depth of flavor and is responsible for the deep dark color.
- Cook the necks long and slow for them to become tender at least 2 hours; however, cooking up to 3 hours or longer can result in the necks becoming so tender that they begin to fall off the the bone (this isn't a bad thing, but I like the meat to remain on the bone).
- Use low sodium chicken broth or stock to add to the flavor instead of water as water will create a bland soup.
- If you do not have a dutch oven, brown the necks and saute the shallots, celery, minced garlic and tomato paste in a skillet then transfer to a pot then proceed with the rest of the recipe.
How to store leftover turkey soup
Allow the turkey soup to cool down then place in an airtight container with a tight fitting lid. This soup can be refrigerated for up to 3 days.
Turkey soup freezes really well also. Place the soup in a freezer-safe container and store in the freezer for up to 3 to 4 months.
Other turkey recipes you may like
For more recipe ideas and inspiration, be sure to connect with me on Instagram and Pinterest.
Thanks for visiting,
Cree
Turkey Soup Recipe
Equipment
- Dutch oven or soup pot
- Skillet (for browning if not using a dutch oven)
Ingredients
- 6.5 lbs turkey necks (cut in half is recommended)
- 2 tablespoon grape-seed oil
- 1 tablespoon butter
- ¼ cup shallots (or yellow onion chopped)
- 3 stalks celery
- 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)
- 1 tablespoon kosher salt
- 2 tablespoon Cajun seasoning
- 1 teaspoon black pepper
- 3 tablespoon tomato paste
- 8 cup low sodium chicken broth (plus 14.5oz)
- 5 cloves garlic (fresh minced garlic)
Instructions
- Wash turkey necks, pat them dry with paper towels, and season with Cajun seasoning, kosher salt, and black pepper.
- Place dutch oven over medium high heat and add grape-seed oil and butter. When oil is hot, add turkey necks to dutch oven and brown all sides if possible about 6 to 8 minutes per side. Brown necks in batches to prevent overcrowding. Place browned necks on clean plate. Set aside.
- Keep about 2 tablespoon of oil in dutch oven. If you need to add more oil please do so. Add in chopped shallots, celery, and minced garlic and saute for a minute or so. Add in tomato paste and continue to saute for 3 to 4 minutes. Slowing add in chicken broth while whisking. Add turkey necks and its juices and fresh herbs to dutch oven.
- Cover the dutch oven slightly with the lid. Lower the heat to medium and allow the soup to cook for 1.5 hours. At the 1.5 hour mark, add in the chopped carrots and diced potatoes and continue to cook uncovered for an additional 30 minutes. Skim off any grease on the surface of the soup and discard.
- To serve, add a little cooked rice to a bowl and ladle in soup not forgetting those delicious turkey neck.
- Garnish with curly parsley (optional).
Notes
- Cutting the turkey necks in half is not required but makes for a better presentation and are easier to handle.
- Browning the turkey necks first is the start to great flavor.
- Tomato paste adds to the depth of flavor and is responsible for the deep dark color.
- Cook the necks long and slow for them to become tender at least 2 hours; however, cooking up to 3 hours or longer can result in the necks becoming so tender that they begin to fall off the the bone (this isn't a bad thing, but I like the meat to remain on the bone).
- Use low sodium chicken broth or stock to add to the flavor instead of water as water will create a bland soup.
- If you do not have a dutch oven, brown the necks and saute the shallots, celery, minced garlic and tomato paste in a skillet then transfer to a pot then proceed with the rest of the recipe.
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