Slow Braised Turkey Necks

Slow-braised turkey necks–the perfect dish for a comforting meal that’s sure to satisfy any craving.

Slow-Braised Turkey Necks

If you’ve ever tried oxtail, you already know what luxury tastes like! However, as fabulous as it is, getting a serving of oxtail can burn quite a hole in your pocket. Since I love the taste so much, I started looking into alternatives and found that turkey necks are excellent options! That said, I stepped into my own creative sanctuary, i.e., my kitchen, and let my creativity run amok. After a few chops and whips, I had slow-braised turkey necks, the perfect dish for a comforting meal that’s sure to satisfy any craving.

You’ll need plenty of ingredients to make slow-braised turkey necks, so a quick trip to the grocery store is more than recommended. Here’s what you need to add to your grocery list:

  • Turkey necks
  • All-purpose seasoning
  • Ground allspice
  • Paprika
  • Kosher salt
  • Black pepper
  • Scotch bonnet pepper
  • Fresh thyme
  • Green onion, cut into thirds
  • Lea & Perrins Worcestershire
  • Heinz 57 Sauce
  • Onion
  • Orange bell pepper
  • Red bell pepper
  • Neutral cooking oil for searing
  • Garlic paste
  • Better Than Bouillon paste
  • Hot water, for braising
  • Butter beans
  • Heinz ketchup

Slow-braised turkey necks take quite a while to cook, hence the name slow, so make sure to get yourself comfortable. But no worries – as you know, good things take time! Take a look at the cooking steps:

  1. Preheat the oven the 375 degrees.
  2. After you’ve cleaned the turkey necks, place them in a large bowl and mix in the powdered seasoning, Heinz 57 Sauce and zest, Lea & Perrins Worcestershire sauce, diced bell peppers, and onions. Mix until they’re fully combined.
  3. Leave the mixture to marinate overnight or for at least an hour if you’re in a hurry.
  4. Place oil on a hot braising skillet and sear the turkey necks until golden brown. Make sure to scrape off the bell peppers and onions since you’ll need those for later.
  5. After they’re grilled to perfection, place the turkey necks on a pan and throw in the bell peppers, onions, and hot water.
  6. Deglaze the pan and scrape off the brown bits that will accumulate at the bottom.
  7. Add garlic paste, thyme, scotch bonnet pepper, scallion, and better than bouillon to the turkey necks. Cover with a tight-fitting lid and leave to braise in the oven for an hour.
  8. Once time’s up, check to see if the necks need more water. If they do, pour a little and continue braising for 30 minutes.
  9. Remove the turkey necks from the oven, and add drained butter beans, ketchup, onions, and peppers. The new mixture goes back into the oven for half an hour.
  10. Take the necks out of the oven, baste in gravy, and serve them with rice, peas, and plantains – voila, your slow-braised turkey necks are ready!
Yield: 4-6 servings

Slow Braised Turkey Necks

Slow Braised Turkey Necks
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 2 lbs turkey necks, cleaned and chopped into 2 inch portions
  • 1 tsp all purpose seasoning
  • 1 tsp ground allspice
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 scotch bonnet pepper
  • 2 sprigs of thyme
  • 1 green onion, cut into thirds
  • 1 tbsp Lea & Perrins Worcestershire
  • 1 tbsp Heinz 57 Sauce and zest
  • 1 small onion, diced
  • ½ orange bell pepper, diced
  • ½ red bell pepper, diced
  • 1 tbsp neutral cooking oil for searing
  • 1 tbsp garlic paste
  • 1 tsp better than bouillon paste
  • 2 cups of hot water, for braising
  • To reduce sauce:
  • 1 15.5 oz can butter beans , drained
  • 2 tbsp Heinz ketchup
  • More hot water if needed, about ½ cup or so
  • 1 scallion, diced
  • ½ orange bell pepper diced

Instructions

  1. Heat oven 375 degrees
  2.  In a large mixing bowl, combine cleaned turkey necks, all powder seasoning, Heinz 57 Sauce and zest, Lea & Perrins Worcestershire sauce, diced bell peppers and onions
  3. Mix until fully combined
  4. Marinate up to overnight or for at least one hour
  5. To a hot braising skillet, heat oil on medium heat and sear turkey necks on each side until golden brown, being sure to scrape off the onions and peppers and saving those for later
  6. Once turkey necks are nice and brown, add the onion and peppers to the pan on top of the turkey necks with the hot water
  7. Deglaze the pan and scrape the brown bits off the bottom of the bottom
  8. Add garlic paste, thyme, scotch bonnet pepper, scallion and better than bouillon to the turkey necks
  9. Cover with tight fitting lid and braise in the oven for one hour
  10.  After one hour remove the turkey necks from the oven and add more water if needed and continue to braise for another 30 minutes
  11.  After an hour and a half, remove from the oven and add drained butter beans, ketchup, onion and peppers
  12. Give everything a nice mix, cover and add back to the oven for an additional 30 minutes of cooking
  13. Remove from the oven and baste in gravy
  14. Serve with rice and peas and plantains

Phew, that was a long one! Pour yourself a nice glass of red wine and enjoy every bite of the delectable slow-braised turkey necks. Leave a rating and let me know how it went! Also, return to my blog if you need more cooking inspiration!

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2 Comments

  1. July 10, 2023 / 1:47 am

    Are kidney beans used in your recipe? It looks like there is some in the photo?

    • natasha
      Author
      July 10, 2023 / 11:20 am

      The kidney beans are in the rice not the turkey necks

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