I uploaded a turkey necks video to my YouTube channel years ago, around 2016, and it went viral. Back then I didn’t use measurements because my channel targeted cooks who already knew their way around the kitchen and just wanted a different approach. After launching the website, I started writing recipes to ensure consistency. Without measurements my turkey necks turned out differently each time, so I finally developed a full recipe for you. It’s long overdue, but here it is — I hope you enjoy it.
A Southern classic
Many of you know I often mention McCloud — my maternal grandmother’s husband from the South — who loved to cook dinner for breakfast. He’d happily eat leftover pork chops and collard greens at 8 a.m. He, along with Alice Mae and Gwen, shaped my cooking. This smothered turkey necks recipe is another dish inspired by them: tender, juicy, smothered turkey necks — a true Southern favorite and soul food classic. If you grew up with a Southern grandma, you know exactly how good this is.
Sunday dinner memories
One funny memory any turkey neck lover will relate to: after pulling the tender meat from the bones, you might find yourself sucking the juices from the bone and hearing a little whistle. Just be careful of those sharp, tooth-like bone fragments — eat slowly and cautiously. That whistling sound is a sign someone cooked them right. When food is good, we pick it clean — whether it’s oxtails, turkey, or chicken.
What you need:
- Meat: Turkey necks
- Vegetables: Onions, green peppers, celery, minced garlic
- Seasonings: Adobo, Creole seasoning, garlic powder, onion powder, Italian seasoning, thyme, paprika, parsley flakes, crushed red pepper, black pepper
- Fats: Olive oil and butter
For the gravy:
- Liquid: Water and chicken or turkey broth
- Apple cider vinegar: Adds a bright note
- All-purpose flour: Thickener for the gravy
Where to find turkey necks
Turkey necks are commonly available at butcher shops and many supermarkets. Butcher shops will cut them to size for you; supermarkets often sell them whole. If you prefer pre-cut pieces, ask the butcher.
How to cut them
Cut turkey necks however you like, but medium 4-inch pieces are convenient. They’re easier to manage and yield more portions. Leaving necks long requires a much larger pot or oven baking.
Slurry vs roux
Slurry: Combine a thickener (flour or cornstarch) with broth or water and add it to the cooking liquid. Pros: quick and easy. Cons: color and depth of gravy might be less pronounced than a roux.
Roux (ROO): Cook flour in oil or fat until it reaches the desired color, then whisk in liquid. Pros: more control over color and consistency. Cons: takes more attention and time.
How To Make Smothered Turkey Necks
- Chop the vegetables into small pieces.
- Place turkey necks in a large mixing bowl and season with all seasonings except the crushed red pepper and parsley flakes.
- Heat a large pot over medium-high heat.
- Add butter, 1 tablespoon of oil, the vegetables, and minced garlic. Sauté about 4 minutes, then remove and set aside.
- Add 2 more tablespoons of olive oil to the pot and sear the turkey necks for about 12 minutes to brown.
- Create a slurry: in a large bowl, whisk together the broth, flour, and vinegar until the flour is dissolved. Use a little water to deglaze and to gather any seasonings left in the bowl you used earlier.
- Reduce heat to medium, add the sautéed vegetables back into the pot with the necks.
- Sprinkle in the crushed red pepper and parsley flakes.
- Pour in the slurry, stirring to combine.
- Cover with a lid, leave a small crack for steam to escape, and simmer for about 2 hours, stirring periodically until the necks are tender and gravy has thickened.
How To Slow Cook Smothered Turkey Necks
- Set your slow cooker to low for a long cook or high for a quicker cook (low = 8 hours, high = 4 hours).
- Chop the vegetables.
- Season the turkey necks as above.
- Create a slightly thinner slurry: use about 1 cup water and 1 cup broth with the flour and vinegar.
- Add everything to the crock pot, cover, and cook (4 hours on high or 8 hours on low).
- Stir the gravy before serving to ensure a smooth consistency.
Tips for best results:
- Stir periodically: Prevent sticking and burning by stirring occasionally.
- Use a nonstick pot: A nonstick or heavy-bottom pot reduces sticking, especially near the end of cooking.
- Slow cooker safety: Place the cooker on a stable surface clear of flammable items and avoid leaving it unattended near paper or towels.
What to serve with smothered turkey necks
- Mashed potatoes
- Southern-style cornbread
- Southern-style green beans
- Collard greens
Storage and reheating
- Refrigerate: Store in an airtight container in the refrigerator for 4–5 days.
- Freeze: Place in a sealed freezer bag and freeze up to 6–7 months.
- Reheat on stovetop: Simmer over medium heat for 15–20 minutes, stirring occasionally.
- Reheat in microwave: Use a microwave-safe dish, heat in 1–2 minute increments, stirring halfway through until warmed.
Frequently Asked Questions
- Can you use smoked turkey necks? Yes. They’ll add a smokier flavor; many people prefer smoked necks for seasoning greens and soups.
- How long do cooked turkey necks last? When stored tightly sealed in the fridge, 4–5 days.
More soul food recipes you might like
- Baked smothered smoked turkey tails
- McCloud’s baked smothered pork chops
- McCloud’s smothered beef short ribs
- New Year’s Eve pig’s feet
- Tender crispy Southern fried turkey wings
Equipment
- Large pot: Necessary for cooking several turkey necks.
- Mixing bowl: For seasoning and making the slurry.
- Large spoon: For stirring and serving.
- Measuring spoons and cups: Helpful for accurate seasoning and broth measurements.
I hope you enjoy this recipe as much as my family and I do. Follow the recipe closely and leave a comment to let me know how it turned out. Enjoy!
PBJ~