1 Dutch oven or oven-safe skillet with lid or cover securely with foil if you do not have a lid
1 Chopping board
1 Chef's knife for chopping onion and mincing garlic
Ingredients
5lbsturkey necks
1tablespoonkosher salt
1 tablespoonCajun spice blend
2tablespoongrape-seed oil
29ozlow sodium chicken broth(2-14.5 ounce cans)
½onions(chopped)
4garlic cloves(minced)
Instructions
Preheat oven to 350 degrees.
Wash turkey necks and pat dry with paper towels and season with kosher salt and Cajun spice blend.
Add cooking oil to dutch oven or oven-safe skillet and place over medium-high heat. Place turkey necks in dutch oven and sear or brown both sides for about 8 minutes. After searing, place turkey necks on a clean plate. Set aside.
In the same dutch oven, add more oil if necessary then saute onions and minced garlic until fragrant. De-glaze with chicken broth and add additional broth. Add browned turkey necks back to dutch oven and cover with lid. Place in the oven and cook for 1 hour and 50 minutes to 2 hours.
Remove from oven and serve over a bed of rice or mashed potatoes. Spoon pan juices over the top and enjoy.
Video
Notes
You'll mostly find turkey necks at your local grocery store during the holiday season.
Place them on your counter top 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 chicken broth adds more flavor than just water.