Louisiana boiled turkey necks are a delicious and flavorful dish that’s a bit of a regional specialty. They’re known for their rich, savory taste and are often enjoyed as a hearty, comforting meal. Here’s a basic recipe to help you get started:
Ingredients:
- 3-4 pounds turkey necks
- 1 large onion, chopped
- 4-5 cloves garlic, minced
- 2-3 bay leaves
- 1-2 teaspoons paprika
- 1-2 teaspoons cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1-2 tablespoons olive oil
- 6 cups chicken or turkey broth (or water)
- 1-2 tablespoons of Creole seasoning (optional, for added flavor)
- 2-3 carrots, peeled and chopped
- 2-3 celery stalks, chopped
- 1 bell pepper, chopped (optional)
- 1-2 tablespoons lemon juice (optional, for added brightness)
Instructions:
- Prep the Turkey Necks: Rinse the turkey necks under cold water and pat them dry with paper towels. If you prefer, you can blanch them first by boiling them for a few minutes and then discarding the water to remove impurities, but this step is optional.
- Season the Necks: In a large bowl, season the turkey necks with salt, pepper, paprika, cayenne pepper, thyme, oregano, onion powder, and garlic powder. Toss to coat them evenly.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until they’re soft and fragrant, about 3-4 minutes.
- Brown the Necks: Add the seasoned turkey necks to the pot and brown them on all sides. This step adds extra flavor.
- Add Liquid and Vegetables: Pour in the chicken or turkey broth (or water) and add the bay leaves. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours, or until the turkey necks are tender and the meat is easily falling off the bone. You can add the chopped carrots, celery, and bell pepper about halfway through the cooking time.
- Adjust Seasoning: Taste and adjust seasoning if necessary. If using, stir in the Creole seasoning and lemon juice to brighten up the flavors.
- Serve: Serve the turkey necks hot, with some of the broth and vegetables. They’re great with rice, mashed potatoes, or even over a bed of collard greens.
Enjoy your Louisiana-style boiled turkey necks! They’re perfect for a cozy meal and are sure to bring some Southern flavor to your table.