Smoked Turkey Neck – Tender, flavorful off-the-bone turkey pairs beautifully with all Southern fare as a nontraditional traditional holiday meal. Turkey neck is totally underrated, but it’s great on its own. And it adds tons of flavor to your favorite stews, soups, and vegetables. 🙌
if you are a fan of lean cooking, this recipe has your name all over it. And even if you aren’t, you’ll be amazed at how delicious this overlooked part of turkey can be when properly prepared.
My family was skeptical too. soul food statusTry this great recipe! We guarantee you’ll never throw away turkey necks again.In fact, you’ll find yourself adding turkey necks to your grocery list on a regular basis.
Why I love sucking turkey necks
My number one reason is that the turkey neck is good at finger licking, tons of flavor Any recipe! That in itself makes them easier. Still, there are other valid reasons to fall in love. They are actually nutritious and contain far more meat than chicken or pork neck bones. 👩🍳
recipe ingredients
- turkey neck – Obviously, you need these necks to start this delicious recipe. One package with a few pounds worth of meat is enough.
- turkey neck marinade – You will need oil and vinegar, Worcestershire sauce, Creole seasoning, brown sugar, and a good S&P to marinate the neck before smoking.
How to smoke a turkey neck
prepare the turkey neck
- cleaning – Remove the turkey neck from its packaging and pat it dry with a clean paper towel to remove excess moisture. Then put them in a large bowl. (photo1)
- make the marinade – Mix olive oil, Worcestershire sauce, Creole seasoning, brown sugar, salt and pepper in a small bowl. (Photos 2-3)
- Marinade – Pour the marinade over the turkey neck and mix well until the marinade is completely coated. Cover bowl tightly with plastic wrap and marinate in refrigerator until ready to smoke. Marinate up to 24 hours. (Photos 4-5)
suck turkey neck
- preheat smoker – Add wood or pellets of your choice to the smoker and preheat to 250℉/120℃.
- start smoking – Place the turkey neck directly on the smoker rack. (Photo 6)
- finish smoking – Cover and smoke for 2-4 hours, stirring occasionally to cook evenly. Smoke the turkey to an internal temperature of 165°F/74°C.
- serve – Once cooked, remove the turkey neck from the smoker and let it rest for about 5 minutes before serving.
recipe variations
- I love the flavor you get when you smoke a turkey neck, but you can also roast it in the oven or cook it in an Instant Pot or slow cooker.
- Feel free to customize the marinade seasonings to your liking. Basically, anything you want to season your turkey meat with will work.
tips and tricks
- Some parts of a smoker may be hotter than others. So move your neck from time to time while cooking. You know your smoker, so use your best judgment here.
- You’ll know when the neck is cooked when the meat thermometer reads 165°F/75°C.
- Most often, turkey necks are packaged whole. These guys can be cut into pieces before marinating or left whole.
advance instructions
I recommend Soak the turkey neck for 24 hours before smoking. After that, the preparatory work is completed, and all that remains is to smoke.However, you can make these days in advance if you prefer, as long as you keep them refrigerated. freeze turkey neck for three Moon If you plan to make them ahead of time.
How to eat and store
After removing the turkey neck from the smoker, let it rest for about 5 minutes before serving warm on the south side of your choice.(Don’t forget the hot sauce.) 🔥
Store leftover turkey necks in an airtight container.You can either 3 to 5 days refrigerated Also freezing for them Three months.
To reheat the smoked turkey neck, microwave or air fryer for a few minutes until heated.You can also plot them to soup or stew as you cook. If frozen, thaw overnight in the refrigerator, or add directly to stews or soups and simmer until cooked through.
Frequently Asked Questions
good question. If you buy already smoked turkey neck, yes it is cooked. This recipe calls for raw turkey necks, which are smoked and cooked.
If the neck of the turkey looks like it needs to be cleaned, rinse it with water and cut off the excess membrane. However, be careful when cutting the membrane off the wet neck. It can be slippery. Pat dry before marinating.
The turkey neck is relatively fatty, but considering that turkey is leaner than most meat, the fat content is not excessive.
Compatibility with smoked turkey neck
I love to accompany smoked turkey necks collard green, Garlic flavored mashed potatoesWhen gravyIt’s such a great down home meal.
It can also be used as a seasoning for other dishes.i like to add them Brunswick stewIt’s also great as a flavor booster. turnip leaf Also Southern mustard greens.😋
Tasty Turkey Recipes to Try
Conclusion
Get out of the smoker and enjoy real soul food! Has your family ever cooked a meal with nothing but turkey necks? Tell us in the comments. If you like it as much as I do, give him a 5 star rating for this recipe. 😉
smoked turkey neck
Tender, flavorful and off-the-bone turkey pairs beautifully with all the Southern fixins for a non-traditional, traditional holiday meal. That’s excellent. And it adds tons of flavor to your favorite stews, soups, and vegetables.
Preparation: Five minutes
cooking: 3 time
Marinating time: 12 time
total: 15 time Five minutes
American, Southern
instructions
-
Remove the turkey neck from its packaging and pat it dry with a clean paper towel to remove excess moisture. Place in large bowl.
-
Combine olive oil, Worcestershire sauce, Creole seasoning, brown sugar, salt and pepper in a small bowl.
-
Pour the marinade over the turkey neck and mix until the turkey neck is completely covered with the marinade. Cover tightly with plastic wrap and marinate in refrigerator until use. You can do this a day in advance and marinate for up to 24 hours.
-
When you’re ready to smoke, add the wood or pellets of your choice to the smoker and preheat to 250℉/120℃.
-
Place the turkey neck directly on the smoker rack, cover and smoke for 2-4 hours, moving it around to cook evenly. Use your judgment.) Smoke turkey until internal temperature reaches 165°F/74°C.
-
When ready, remove them from the smoker and let them rest for about 5 minutes. please.
Tips and notes:
- Some parts of a smoker may be hotter than others. So move your neck from time to time while cooking. You know your smoker, so use your best judgment here.
- The neck is cooked when the meat thermometer reads 165°F/75°C.
- Most often, turkey necks are packaged whole. You can chop it up before marinating or leave it as is, whichever you prefer.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 250g| | calorie: 271kcal (14%)| | carbohydrate: Fiveg (2%)| | protein: twenty fiveg (50%)| | thick: 16g (twenty five%)| | saturated fat: 3g (19%)| | Polyunsaturated fat: 3g| | Monounsaturated fat: 8g| | cholesterol: 174mg (58%)| | sodium: 503mg (twenty two%)| | potassium: 314mg (9%)| | fiber: 0.2g (1%)| | sugar: 3g (3%)| | Vitamin A: 421IU (8%)| | Vitamin C: 2mg (2%)| | calcium: 52mg (Five%)| | iron: 2mg (11%)
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