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Turkey necks deserve more respect

This week Joyce Walter provides three recipes using turkey necks
From the Kitchen by Joyce Walter

While the thought of eating meat from turkey necks sends some people screaming from the room, there are others who will gladly place a turkey neck on their plate.

The necks might be difficult to find so when they are available in local stores, it is wise to stock up for future use. They freeze well and become a treat whenever the appetite craves a neck or two.

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Turkey Neck Soup

6 turkey necks
2-3 medium potatoes
2-3 medium carrots
1 medium turnip
1 large parsnip
1 small onion
1 celery rib
1 1/2 cups rice
1 tsp. salt
1 tsp. pepper
1 cup flour

In a large pot, cover necks with water and boil for 2 hours, replenishing water as necessary to retain cover.

Meanwhile peel and chop vegetables. After two hours, remove necks from water and stir in flour until no lumps remain. Add vegetables and salt and pepper.

When neck are cool enough to handle, remove meat from bones and return to pot with vegetables. Cook for 45 minutes on simmer until vegetables are tender.

Add rice and cook 15 minutes. Makes about 8 cups of soup.

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Brown Stew Turkey Necks

1 lb. turkey necks, cut into 1-inch pieces 
4 tbsps. jerk sauce or 2 tbsps. browning sauce
2 tbsps. spicy barbecue rub
1 tsp. salt
1 tsp. ground ginger
1 green onion, chopped
1 clove garlic, chopped
1 medium yellow onion, sliced
1/2 green pepper, sliced
1/2 orange pepper, sliced
8 oz. amber beer

Wash necks and cover with rub and sauce and a splash of vinegar. Cover and marinate 2-3 hours in refrigerator.

Place necks and marinade in a saucepan and simmer on low for 45 minutes. Add remaining ingredients and simmer an additional 45 minutes. Remove cover and simmer 30 minutes or until stew reaches desired thickness. Let stand 10 minutes. Serve with rice.

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Necks and Rice

3-4 turkey necks
salt and pepper to taste
water to cover necks
1 1/2 cups Minute rice

Place necks in a small roasting pan, add salt and pepper and cover with water. Cover roaster then place in oven at 350 degrees F. Cook until necks are soft and meat begins to fall off. Replenish water as necessary.

When neck meat is pulling away from bones, add rice and stir in so rice is covered with broth. Cover and return to oven. Continue cooking until rice has absorbed most of the water and is fluffy.

Remove to serving plates. Add butter to rice and more salt and pepper to taste.

Joyce Walter can be reached at          

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