These smothered turkey necks are the ultimate Southern comfort dish—slow-cooked until fall-off-the-bone tender in a savory, seasoned broth full of onions, bell peppers, garlic, and Cajun spices. Serve them over fluffy rice or mashed potatoes with a green veggie on the side for a soul-warming dinner that feels like Sunday every day.
Why You’ll Love This Turkey Necks Recipe
- Deep Southern flavor with bold Cajun seasoning
- A great way to use an affordable cut of meat
- Perfect for a cozy Sunday dinner or weeknight meal
- Fall-apart tender meat in a flavorful homemade gravy
- Slow simmered in one large pot – no oven needed
What You’ll Need To Make These Turkey Necks
- Turkey necks – about 4 pounds, washed and excess fat trimmed
- Neutral oil – such as vegetable oil or olive oil
- Cajun seasoning – for that signature flavor
- Garlic powder – adds depth
- Black pepper – freshly ground if possible
- Sage – earthy and aromatic
- Celery seed (optional) – adds herbal complexity
- Cayenne pepper – for a little kick
- Turkey broth or chicken broth – about 32 oz, or enough to almost cover the turkey necks
- Bay leaves – 2 whole leaves for flavor
- Onion – one small, diced
- Green bell pepper – diced
- Garlic cloves – 4, minced
How to Make These Turkey Necks
- Season and marinate the turkey necks: Add 2 tbsp of oil to the raw turkey necks and rub in the Cajun seasoning, garlic powder, black pepper, sage, celery seed (if using), and cayenne pepper. Let marinate for at least 15 minutes.
- Sear the necks: In a large pot over medium-high heat, add the remaining 2 tbsp of oil. Sear the necks in batches for about 3-4 minutes per side, until browned. Remove and set aside.
- Cook the vegetables: In the same pot over medium heat, add the diced onion and bell pepper. Sauté for about 5-6 minutes, scraping up the bottom of the pot (fond).
- Add garlic and bay leaves: Stir in the minced garlic and bay leaves. Cook for about 1-2 minutes until fragrant.
- Simmer the necks: Add the seared turkey necks back to the pot. Pour in enough turkey broth (or chicken broth) to almost cover the necks. Bring to a boil over high heat, then reduce to low heat. Cover, simmer and cook turkey necks for about 3 hours, or until the meat is fork-tender. Cooking time may vary.
- Serve: Remove bay leaves. Serve turkey necks hot over white rice or mashed potatoes with green beans or your favorite green veggie.
Tips
- Use paper towels to pat the turkey necks dry before seasoning for better searing.
- You can substitute chicken wings, turkey wings, or neck bones if turkey necks aren’t available.
- This also works great in a slow cooker, Instant Pot, or pressure cooker for easier prep.
- Add a splash of worcestershire sauce or a dash of hot sauce to elevate the gravy at the end.
- If you prefer thicker gravy, you can add a corn starch slurry at the end or make a roux using all purpose flour.
FAQs
Can I make this in a slow cooker or crock pot?
Yes! After searing the meat and sautéing the veggies, add everything to your slow cooker and cook on low for 6-8 hours.
Can I use water instead of broth?
Yes, but using turkey broth or chicken broth adds more flavor. Add a little kosher salt if using plain water.
How do I store leftovers?
Let cool, then store in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
Are turkey necks tough?
They start out tough, but after slow cooking for a few hours they become bone tender and juicy.
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Smothered Turkey Necks Recipe
Ingredients
- 4 lbs turkey necks washed and trimmed
- 4 tbsp neutral oil divided
- 2 tbsp Cajun seasoning
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp dried sage
- 1 tsp celery seed optional
- 1 tsp cayenne pepper
- 32 oz turkey broth or chicken broth or enough to nearly cover necks
- 2 bay leaves
- 1 small onion diced
- 1 green bell pepper diced
- 4 garlic cloves minced
Instructions
- Rub 2 tbsp oil and all the spices (except bay leaves) onto turkey necks. Let marinate 15+ minutes.
- In a large pot over medium-high heat, sear necks for 3-4 minutes per side. Remove and set aside.
- Add onion and bell pepper to pot. Cook 5-6 minutes over medium heat.
- Add garlic and bay leaves. Stir and cook 1-2 minutes until fragrant.
- Return turkey necks to pot. Pour in broth to nearly cover. Bring to a boil, then reduce to low. Cover and simmer 3 hours or until tender.
- Discard bay leaves. Serve hot over mashed potatoes or rice with a green vegetable.
