Learn how to make tender and flavorful smoked turkey necks that will impress your family and guests. This super easy recipe is perfect for the holidays and will have everyone asking for seconds.
Turkey necks often get overlooked, but they are a hidden gem. While oxtail can be expensive, turkey neck is a budget-friendly alternative that delivers on taste and tenderness. When I served this dish to my family, they were blown away by the smoky flavor and fall-off-the-bone texture. It was like eating oxtail, but with a unique twist.
Reasons to Give This Recipe a Try
- Cheap and budget-friendly meat option
- Comparable in taste to oxtail, but more affordable
- Perfect for the holiday season
- Underrated and underappreciated
- Juicy and flavorful meat that can be served as a side dish or with a main course
Preparing Your Turkey Neck
Similar to oxtail, turkey neck requires some time to cook. To ensure juicy and flavorful results, it’s important to properly clean and marinate the meat. I recommend cleaning the meat thoroughly before applying the marinade. The marinade, which includes hot sauce for a kick, should be left to penetrate the meat for a few hours or overnight. This allows the flavors to infuse.
Any type of smoker will work for this recipe, whether it’s an outdoor or indoor one. The key is achieving that delicious smoky flavor. Take your time to find the right temperature for smoking. If the temperature is too high, the meat won’t cook properly and will be tough. On the other hand, if it’s too low, the meat will take too long to cook. Keep a close eye on the turkey neck and remove it from the smoker as soon as it’s cooked through.
Serving and Enjoying
I love serving the smoked turkey neck with a homemade gravy made from the drippings left in the smoker. It adds an extra layer of flavor and acts as a dipping sauce. However, you can also serve the gravy on the side.
Notes and Tips
- Eat the smoked turkey neck immediately for the best results.
- If reheating, wrap the meat tightly in foil and heat in the oven.
- Use no more than 1 teaspoon of store-bought browning sauce.
- Check out the links for homemade browning sauce, all-purpose seasoning, and hot sauce recipes.
- Refrigerate any leftovers and consume within 3 days.
- Substitute powdered onion and garlic if you can’t find granules.
- Use a meat thermometer to ensure the turkey neck is cooked through.
- If shado beni is unavailable, coriander works as a substitute.
- Taste test the marinade before applying it to the meat.
- Dried thyme can be used instead of fresh.
- Thoroughly wash and dry the turkey neck before starting the recipe.
- Both indoor and outdoor smokers can be used.
- Experiment with different flavored wood chips for added variety.
Other Turkey Recipes You May Like
- Jamaican Turkey Patties
- Turkey Gravy (Without Drippings)
- Instant Pot Turkey Stock
- Slow Cooker Turkey Crown
- Turkey Neck Soup
- Jamaican Brown Stew Turkey Neck
- Leftover Turkey Fried Rice
- Caribbean Turkey Steaks
- Slow Cooker Ground Turkey
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