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Recipie request Turkey Necks

post #1 of 6
Thread Starter 

Ok anyone cook Turkey Necks my wife wants some and I don;t even know where to start?

post #2 of 6

Are you needing them for a recipe?  The ones I get when doing turkeys I just toss in a pan and boil for about 4 hours for making stock; I usually take them out and give them to the dog but if you need the meat off them you can pick them fairly clean with your fingers.  

 

Or, are you needing a bunch of them for a recipe and don't know where or how to acquire them in bulk?  Contact a meat wholesaler or your local butcher shop or chain store to see if they can get them for you; should be available probably in either 10 lb. or 40 lb. boxes frozen.

post #3 of 6

 old recipe from my childhood  it is from memory only 

1. you pull  the neck skin of the meat and bones and sew one side fill the neck with a mix of rice pine nuts and ground turkey meat,salt pepper and cumin  sew the other side (don't over fill. the rice will expands )

2. from the neck meat with bones  do an oxtail stew and put the neck skin in the stew to cook.

 

3 lb oxtail pieces
1 large onion chopped
2 cups beef stock
1 cup water
2 cups of a robust red wine
1 garlic clove finely chopped
2 large carrots chopped into big chunks
3 sticks celery chopped
1.7 oz tomato paste
salt and pepper
1 teaspoon dried thyme
1 bay leaf

The process

Season the oxtail pieces and brown them over a high heat in a cast iron casserole if you have one or in a large pot then remove them and set aside.

Cook the onions until soft, add the meat, stock, water, salt and pepper to taste and wine, bring to the boil.add the neck.

Place the cast iron casserole covered in the oven or transfer everything to an ovenproof casserole dish at 390'f and cook for 3 hours.

Add the vegetables, tomato pastegarlic, thyme and bay leaf and return to the oven for at least another hour.

When you remove it from the oven there will be fat floating on the top, just remove it with a spoon and let the stew sit for a while. The meat should be easy to take off the bones and the sauce should be fairly thick. If it is a little watery take 1 tablespoon of flour in a little water and add it. Mix it in well and place in the oven for another 15 minutes


Edited by africanmeat - 9/21/11 at 6:52am
post #4 of 6

Good recipe,Ahron.

When I get ready for soup(Turkey or Noodle--Rice too Ahron),smoke them with skin off and pick out meat and add to the stock.Cheap and really gooddrool.gif

 

Ahron,send more recipes,and pics.Your are so coolicon14.gif.

post #5 of 6


 

Quote:
Originally Posted by oldschoolbbq View Post

Good recipe,Ahron.

When I get ready for soup(Turkey or Noodle--Rice too Ahron),smoke them with skin off and pick out meat and add to the stock.Cheap and really gooddrool.gif

 

Ahron,send more recipes,and pics.Your are so coolicon14.gif.

  I just did similar to your idea  http://www.smokingmeatforums.com/t/111548/poor-man-terrine-w-qview#post_693410
 

 

post #6 of 6

I'm not much on necks but alot of folks down here boil them in crab boil just like you would crawfish , shrimp or crabs.

 toss in some sausages , some potatoes, some fresh mushrooms, etc. etc.

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