Delicious and Easy Stovetop Turkey Neck Recipe

Let's talk turkey necks. Now, I know what you're thinking: "Turkey necks? Really?" But trust me on this one. They're a real hidden gem, packed with flavour, incredibly tender when cooked properly, and way more affordable than the usual turkey breast or thighs. I've been making them for years, and I can't understand why they're not more popular. So, grab your ingredients, put on your apron, and let's get cooking! I'll walk you through everything, from the basics to some of my favourite recipes, and by the end, you'll be wondering why you haven't been making turkey necks all along.

Part 1: The Magic of Turkey Necks

There's something magical about turkey necks. They cook up beautifully, and the flavour is just... well, it's a flavour explosion. It's like a rich, earthy chicken broth, but with a little extra something special. A hint of gaminess, a deeper depth of flavour, a sense of nostalgia, perhaps? I don't know exactly how to describe it, but it's something you won't find in a regular turkey breast or thigh.

Think of them like the forgotten heroes of the turkey world. They're often overlooked and dismissed, but they're actually a powerhouse of flavour and tenderness. And, let's be honest, they're often cheaper than other cuts, which is always a bonus in my book.

The Benefits of Turkey Necks

Beyond the delicious flavour, turkey necks are actually pretty good for you. They're a great source of protein, which is always a win. They also contain collagen, which is fantastic for your skin and joints. Think youthful glow and smooth mobility. And let's not forget about those vitamins and minerals! It's like a delicious, budget-friendly health boost, really.

But let's be honest, the real reason we're here is for the flavour. Turkey necks are the kind of ingredient that makes you feel like a culinary genius, even if you're just simmering them on the stovetop. It's that simple, and that satisfying.

Part 2: The Essential Ingredients

You've decided to give turkey necks a chance. That's great! You're in for a treat. The best part? You don't need a fancy pantry or a long list of exotic spices. This recipe is all about keeping things simple and letting the flavour of the turkey neck shine. You'll be surprised by how much flavour you can extract from such a humble ingredient.

Here's what you'll need:

• Turkey Necks: The star of the show! You can usually find them in the frozen section of your supermarket. Just make sure to thaw them thoroughly before you start cooking. I usually let them thaw in the fridge overnight, but if you're in a rush, you can thaw them in a bowl of cold water. Just remember to change the water every 30 minutes or so.
• Water: We're going to be simmering the turkey necks in water, so make sure you have enough to cover them completely. I usually use a large pot or dutch oven. This ensures the meat is properly submerged and cooks evenly.
• Salt: A pinch of salt will enhance the natural flavour of the turkey. Don't go overboard, just a little sprinkle. It's all about bringing out the natural sweetness and savouriness of the meat.
• Black Pepper: A bit of black pepper adds a nice depth of flavour. You can adjust the amount to your taste. I usually start with a few grinds, but feel free to experiment.
• Onion: A chopped onion will add a lovely sweetness to the broth. I like to use a yellow or white onion, but feel free to experiment with red onion for a slightly sharper flavour. You can also add a few cloves of garlic for an extra flavour punch. I usually add a couple of cloves, but it's really up to you.
• Carrot: A chopped carrot not only adds flavour but also gives the broth a beautiful golden colour. It's like a natural food colouring, but so much more delicious! I usually use about one large carrot, but feel free to adjust the amount to your liking.
• Celery: A couple of stalks of celery, chopped, will add a fresh, earthy flavour to the broth. It's a bit of a balancing act, adding a bit of brightness and crispness to the broth. I usually use two stalks, but feel free to experiment.

That's it! No fancy ingredients, just the basics. But trust me, this simple combination will create a broth that's out of this world. And it's a great way to use up any leftover vegetables from your fridge, too.

Part 3: The Recipe: A Step-by-Step Guide

Right, now we're getting to the good stuff! This recipe is so easy, you'll be laughing at how simple it is. Just follow these steps and your taste buds will be thanking you.

Step 1: Prep the Turkey Necks

First, give those turkey necks a good rinse under cold water. You can remove any excess skin or fat, but I usually leave it on - it adds flavour to the broth. It's all about that rich, gelatinous texture and flavour. Then, place them in a large pot or Dutch oven.

Step 2: Add the Broth Ingredients

Now, it's time to get those flavours going! Add your water, salt, pepper, onion, carrot, and celery to the pot. Make sure the water covers the turkey necks completely. You want to ensure that the meat cooks evenly and extracts all that delicious flavour.

Step 3: Simmer Away

Bring the pot to a boil, then reduce the heat to low and let it simmer for about 2-3 hours, or until the turkey necks are tender. You want to be able to easily pull the meat off the bone. The longer you simmer it, the richer and more flavourful the broth will become. It's a slow and steady process that's worth the wait.

You'll know the meat is cooked when it pulls easily off the bone. You can test it by gently tugging on a piece of meat. If it comes away easily, it's ready. If not, just keep simmering for another 30 minutes or so.

Step 4: Time to Strain

After the turkey necks are done cooking, carefully remove them from the pot and set them aside. You can use a slotted spoon or tongs for this.

Now, it's time to strain the broth. You can use a fine-mesh strainer or a cheesecloth to remove any solids. This will leave you with a beautifully clear and flavorful broth. Just make sure to let the broth cool slightly before straining.

If you want to get really fancy, you can chill the broth in the fridge for a few hours. This will allow the fat to rise to the top, making it easier to skim off. I'm not always that patient, but it's a good trick for a perfectly clear broth.

Step 5: The Meat is Ready

Once the broth is strained, you can start picking the meat off the turkey necks. It should fall off the bone easily. You can use a fork or your fingers, whichever you prefer. This tender meat is perfect for adding to soups, stews, or even just eating on its own with a bit of salt and pepper.

You can also shred the meat and use it in salads, sandwiches, or even tacos. It's incredibly versatile.

And there you have it! Simple, easy, and oh-so-delicious. It's a recipe that's perfect for busy weeknights or a lazy Sunday afternoon.

Part 4: What to Do With Your Turkey Neck Broth

So, you've got this amazing broth. Now what? The possibilities are endless! Here are a few ideas to get your creative juices flowing:

• Soup Base: This broth is the perfect starting point for any soup. It adds a depth of flavour that's hard to beat. Try adding your favourite vegetables, pasta, or rice for a satisfying and comforting meal. Think chicken noodle soup, lentil soup, or even a creamy tomato soup.
• Stew: This broth is also ideal for stews. It adds a richness that you won't find in store-bought broth. Try adding beef, chicken, or even vegetables for a hearty and satisfying stew. Think beef stew, chicken and vegetable stew, or even a lentil stew.
• Rice: A simple bowl of rice cooked with this broth is a delightful and flavourful meal. The broth adds a subtle turkey flavour that's both comforting and unique. It's a simple yet elegant way to use the broth, and it's sure to impress.
• Gravy: This broth can also be used to make a delicious gravy. It adds a depth of flavour that you won't find in store-bought gravy mixes. You can thicken it with flour or cornstarch and add herbs and spices to your taste. It's perfect for serving with roast chicken, turkey, or even mashed potatoes.
• pasta sauce: This broth can also be used as a base for a pasta sauce. It adds a unique and delicious twist to your favourite pasta dishes. Try adding your favourite vegetables and spices for a flavourful and satisfying sauce. Think a simple tomato sauce, a creamy alfredo sauce, or even a hearty bolognese.

The possibilities are really endless. This broth is so versatile, you can use it in countless ways. It's like a blank canvas for your culinary creativity.

Part 5: The Importance of the Simmer

One of the most important things to remember is the simmering process. Don't rush it! The slow, gentle simmering is what extracts all the delicious flavour and tenderness from the turkey necks. It's a bit like letting the broth sing its song, and it's worth the wait.

Now, I know what you're thinking: "Three hours? That's a long time!" But trust me, it's worth it. The longer you simmer the broth, the deeper the flavour will become. It's a true testament to slow cooking and patience. The broth will develop a beautiful amber colour and a rich, complex flavour that you won't find in a recipe that's rushed.

Think of it as a meditation in the kitchen. The gentle bubbling of the broth, the aroma filling your home, and the anticipation of a delicious meal. It's a truly rewarding experience.

Part 6: The Art of Saving Leftovers

Let's talk about those leftover turkey necks. Don't throw them out! They're actually a bit of a treasure trove. You can use them in a variety of dishes, like soups, stews, and even casseroles. Just add them to your pot and simmer them for a bit longer to give your dish an extra flavour boost.

And don't forget about the broth! You can store it in the fridge for up to 4 days, or freeze it for up to 3 months. It's a fantastic way to have a delicious and flavourful base for future meals. Just remember to label it so you know what it is!

You can even use the leftover broth to make a delicious risotto, a creamy pasta sauce, or even just a simple cup of soup. The possibilities are truly endless.

Part 7: Tips and Tricks

So, you're ready to embark on your turkey neck adventure. Here are a few tips and tricks to help you along the way:

• Don't be afraid to experiment with spices. While this recipe is simple and delicious as is, feel free to add your favourite herbs and spices for an extra flavour kick. A pinch of thyme, rosemary, or bay leaves can really enhance the broth. A few peppercorns or a star anise also add a nice touch.
• If you're short on time, you can use a pressure cooker. Pressure cookers can significantly reduce the cooking time, but they might not produce the same rich and deep flavour as slow simmering. It's a trade-off between speed and flavour, but if you're in a rush, it's a good option.
• Use leftover broth for extra flavour. If you're making soup or stew, you can add some of your leftover turkey neck broth to enhance the flavour. It's a bit of a secret weapon in the kitchen! A little goes a long way.
• Get creative with the meat. You can use the cooked turkey neck meat in countless ways. Try adding it to salads, sandwiches, or even just eating it on its own with a bit of salt and pepper. You can also shred it and use it in tacos, burritos, or even stir-fries. It's a great way to add a little extra protein and flavour to your meals.

Don't be afraid to get creative and experiment. The beauty of this recipe is that it's very forgiving, and you can tailor it to your own taste. You can even add a splash of soy sauce, a touch of fish sauce, or even a few drops of hot sauce to the broth for a unique flavour profile.

Part 8: The Big Reveal: My Favourite Turkey Neck Dishes

Alright, so now that you're armed with this recipe, you're probably wondering what to make with it. Well, I've got a few favourites that I've perfected over the years.

1. The Ultimate Comfort Soup

This is my go-to recipe when I need a hearty and comforting meal. I start by simmering the turkey necks according to the recipe. Then, I add a variety of chopped vegetables, like carrots, celery, potatoes, and onions. I also throw in a few cups of chopped greens, like kale or spinach, for extra nutrients. I simmer everything together until the vegetables are tender, then I season the soup with salt, pepper, and a sprinkle of dried thyme. It's the perfect dish for a cold winter's day. You can also add a few noodles, rice, or barley for a more substantial meal.

The turkey neck broth adds a depth of flavour that you won't find in any other soup. It's rich, comforting, and incredibly satisfying.

2. Hearty Turkey Neck Stew

This stew is a flavour explosion! I start by simmering the turkey necks according to the recipe. Then, I add a mix of chopped vegetables, like carrots, celery, potatoes, and onions, along with some diced beef or chicken. I also add a handful of dried beans, like black beans or kidney beans, for extra protein and fiber. I simmer everything together until the vegetables and meat are tender, then I season the stew with salt, pepper, and a pinch of paprika for a bit of spice. It's a satisfying and hearty meal that will warm you from the inside out.

You can serve it with crusty bread, a dollop of sour cream, or a sprinkle of fresh herbs. It's the perfect dish for a cold evening.

3. The One-Pot Turkey Neck Rice Dish

This is a simple and easy one-pot dish that's perfect for busy weeknights. I start by simmering the turkey necks according to the recipe. Then, I add a cup of rice and a few cups of the broth. I bring the pot to a boil, then reduce the heat to low and simmer until the rice is cooked. I then stir in a handful of frozen peas and a few tablespoons of chopped parsley for a bit of freshness. It's a delicious and easy meal that will satisfy your cravings for comfort food.

You can also add a few other vegetables, like diced carrots or onions, for a more flavourful dish. It's a great way to use up leftover rice or vegetables.

I hope these recipes inspire you to try turkey necks for yourself. They're a truly delicious and versatile ingredient that's sure to become a new favourite in your kitchen.

Part 9: FAQs

Okay, I know you're probably thinking of a few questions, so let's get those answered!

1. Can I use frozen turkey necks?

Absolutely! Frozen turkey necks work perfectly well. Just make sure to thaw them completely before cooking. You can do this in the refrigerator overnight or by placing them in a bowl of cold water. Just remember to change the water every 30 minutes or so to ensure that they thaw evenly.

2. Can I use a different type of meat?

You can definitely experiment with other types of meat, like chicken bones or beef bones. Just be aware that the flavour profile will change. Chicken bones will give you a lighter broth, while beef bones will give you a richer broth. You can also use a combination of meats, like a mix of chicken and beef bones, for a more complex flavour.

3. Can I use store-bought broth?

You can use store-bought broth if you're in a pinch. But honestly, the homemade broth is so much better! It's just a matter of taking the time to simmer the turkey necks and create your own flavourful base. It's a truly rewarding experience.

4. How long can I store the broth in the fridge?

You can store leftover broth in the fridge for up to 4 days. Just make sure to store it in an airtight container. It's best to store it in a glass or stainless steel container to avoid any plastic leaching into the broth.

5. Can I freeze the broth?

Absolutely! You can freeze the broth for up to 3 months. Just make sure to store it in a freezer-safe container. I usually freeze it in ice cube trays for easy portioning. You can then add a few ice cubes to soups, stews, or even rice dishes for a flavour boost.

Well, there you have it! I hope this guide has convinced you to try turkey necks for yourself. They're truly a hidden gem in the world of cooking. Give them a chance, and you might just be surprised at how delicious and versatile they are! Happy cooking!