Turkey necks hold so much flavor and are easy to prepare. Turkey necks also make the perfect budget friendly meal! (Usually $6-$9 a pack). This recipe brings me all the way back to my childhood. The meat in the bones when stewed becomes a comfort meal instantly. I love to add turkey necks to beans or greens. But today, I seasoned and stewed my turkey necks with broth, onions, fresh garlic, and browning sauce. Then, I served it over rice with a side of cabbage and cornbread. Let’s jump into this easy recipe!
COOK TIME: 2 Hours
INGREDIENTS
- At least 2 packs of turkey necks
- 32oz Chicken broth
- 1 yellow onion
- Cooking oil
- 2-3 cloves of Fresh or minced garlic
- 1 1/2 tbsp of Flour
- At least 1 cup of water
- 2 Tbsp of browning sauce (I used Caribbean Dreams brand, or you can use banquet, or your choice)
- Seasonings used: all-purpose goya seasoning, black pepper,garlic powder, onion powder,chili powder, cumin
- This recipe can feed up to 5 people
How to make stewed turkey necks
- Take out the turkey necks, rinse with cold water, and pat dry with a paper towel. ( You can clean your turkey necks to your liking, I prefer to rinse them real good with cold water)
- Next, chop up onion and fresh garlic, set to the side. Season the turkey necks eith your own blend of seasonings or the ones I mentioned.
- In a big pot, add at least 3 tbsp of cooking oil, heat over medium high heat. When the oil heats, start adding turkey necks, onion, and garlic. Let cook down for about 5-7 minutes (stir the turkey necks a few times)
- Add the 32oz chicken broth, then reduce heat a little. Let cook for 1 hour. (Stir the necks a few times during cook time) Cook covered.
- After 1 hour of cooking, mix together flour and water( I add 1 packet of goya chicken bouillon as well, this is optional). Mix all together until flour is dissolved. The key to having no clumps of flour is to add flour to the cup or mixing bowl first. Add this mix to the turkey necks. Then add browning sauce. Give the turkey necks a few stirs.
- Let cook for 1 more hour on medium heat, covered.
- The turkey necks should be tender and falling off the bone now. The best thing about a pot of stew is that when done, you can keep it on low until you’re done with the side dishes. Or you can turn it completely off if you’re ready to serve dinner!
