2Yukon gold potatoes(2 to 3 medium sized Yukon gold potatoes diced)
1teaspoonsage(fresh sage chopped)
8cuplow sodium chicken broth(plus 14.5oz)
5clovesgarlic (fresh minced garlic)
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).
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.