Learn how to cook smoked turkey necks on the stove until they are fall off the bone tender! By using pre-smoked turkey necks this recipe cannot be simpler to prepare for the holidays or regular weeknight meals. The combination of rich smoky flavor and tender melt-in-your-mouth meat is so good!
Also try this pre smoked turkey wings recipe,Instant pot smoked turkey legs and baked turkey wings! Delicious and easy recipes.
Quick navigation
- How to cook already smoked turkey necks
- Recipe ingredients
- What do i love about this recipe
- Substitutions
- Variations
- Frequently asked questions
- Expert tips
- Side dishes
- Storage and leftovers
- You may also like
- Recipe
Turkey is a popular choice for holiday dinners but this year you may not want to bother with cooking a whole turkey. On days like these, I love to serve turkey parts instead, like the legs, wings, or in this case turkey necks. These smaller portions are much simpler to prepare and they are more enjoyable for everyone.
Turkey necks are a budget-friendly cut of meat that tastes very similar to oxtails but without the high price!
An easy way to prepare smoked turkey necks is on the stove. When cooked with chicken broth, onions, and garlic the necks are infused with even more flavor and the meat becomes melt-in-your-mouth tender. This recipe takes a while to cook but it’s very hands-off and well worth the wait!
How to cook already smoked turkey necks
Before cooking its important to prep your smoked turkey necks properly. Start by placing them in a colander or sieve. Under cool running water, gently rinse each turkey neck, removing any surface salt or impurities. Using paper towels, pat each neck dry, eliminating as much moisture as possible.
Once your turkey necks are prepped, select a large, heavy-bottomed pot or pan, making sure it’s spacious enough to house the turkey necks comfortably. Add the turkey necks to this pot.
Coarsely chopped onion comes next; these pieces don’t need to be uniform but should be peeled and quartered. Add a handful of whole, unpeeled garlic cloves, gently crushed with the side of a knife, into the mix.
Pour in enough water to submerge the turkey necks fully or almost all the way. If you’re using water, you have the freedom to toss in any herbs or spices for added flavor.
Place the pot on a high heat burner, occasionally stirring as the contents heat. When a rolling boil is achieved, adjust the stove to a lower setting to maintain a gentle simmer. Remember, a hard boil can toughen your meat.
Cover your pot, leaving a slight gap for steam to escape. This step will make sure there is no messy overflows. Let the turkey necks simmer in this state for about 1.5 to 2 hours.
It’s wise to check in occasionally, stirring gently and ensuring the liquid doesn’t evaporate excessively. If it does, add a little more liquid to keep everything submerged. The cooking process is complete when the meat is tender enough to pull away from the bone easily.
After the simmering process, sample the broth. Smoked turkey necks have a salty profile, so additional seasoning should be approached with caution. Add salt as needed and freshly ground black pepper for taste.
Once seasoned to your liking, serve the turkey necks while hot. They pair wonderfully with rice or greens, complementing their smoky flavor profile beautifully.
Recipe ingredients
Smoked turkey necks. You’ll need 2 – 3 smoked turkey necks for this recipe. They are usually pre-cooked and can be found in the deli meat section of most grocery stores.
Onion and garlic. Both are added to the broth to enhance the savory and smoky flavors of the meat.
Water. The cooking liquid used to cook the smoked turkey necks and keep them moist and tender.
Salt and black pepper. Smoked turkey necks already have seasoning on them so just add enough to taste.
Fresh jalapenos. Adds a nice spice kick to the dish.
What do i love about this recipe
If you need an easy dinner idea, cooking with smoked turkey is one of my family’s favorite meals. It’s quick to take out and cook without having to worry about thawing the meat the night before. When boiled on the stove, these smoked turkey necks are hard to overcook and you won’t end up with dry, flavorless meat.
Since smoked turkey is available year-round, this recipe is an easy comforting meal that can be made any day of the week. Serve them with beans, steamed rice, with your favorite gravy, or alongside steamed or roasted vegetable side dishes.
Substitutions
Smoked turkey necks. Use pre-smoked turkey wings if you prefer.
Onions and garlic. Use shallots or pearl onions if you have them.
Water. Use chicken stock or turkey broth/stock. You could also use plain water mixed with a chicken or turkey bullion cube. Just make sure you are using a low-sodium broth/stock or bouillon cube so that your smoked turkey necks don’t become overly salty.
Variations
If you want to use raw turkey necks, add an extra 30 minutes – 1 hour to the cooking time to make sure they are fully cooked and tender. I would also recommend using a little bit of liquid smoke and/or smoked paprika or smoked salt to give your turkey necks a rich smoky flavor.
Add fresh or dried thyme, rosemary, or cayenne pepper to the cooking liquid. I would stay away from herbs, spices, or spice mixes that have a very strong flavor because they could overpower the rich smokiness of the turkey necks.
Add chopped green bell pepper or celery to the chicken broth for an extra boost of flavor.
Save any leftover broth to make a homemade gravy by thickening it with cornstarch or flour. Or you could add ¼ – ½ packet of store-bought brown gravy mix to the broth then cook it until it’s thickened.
Frequently asked questions
Expert tips
- To get the most tender meat, always opt for a longer simmer at a low temperature. This slow-cooking process allows the flavors to meld and the meat to soften without becoming stringy or tough.
- Turkey necks contain smaller bones. After cooking, be cautious when serving to guests, especially children, to avoid any choking hazards.
- Smoked turkey necks have a strong flavor profile. Pair them with sides that can complement or contrast that smokiness, such as creamy mashed potatoes, sautéed greens, or a light salad
- Adding fresh herbs like thyme, rosemary, or parsley during the last 30 minutes of cooking can infuse the broth with fresh flavors and aromas.
- Adding vegetables like carrots, celery, or bell peppers during simmering can infuse the broth with additional flavors. These can be strained out later if desired or consumed with the necks.
Side dishes
Mashed Potatoes: Simply boil peeled potatoes until tender, then mash with butter, milk, salt, and pepper.
Steamed Green Beans: Steam or blanch fresh green beans and then toss them in olive oil, salt, and pepper.
Coleslaw: Mix shredded cabbage and carrots with a store-bought or homemade coleslaw dressing.
Cornbread: Prepare using a boxed mix or your favorite simple recipe.
Rice: Cook white or brown rice according to package directions and season with butter, salt, and pepper.
Baked Beans: Warm up a can of your favorite baked beans, or make a quick version using canned beans, ketchup, brown sugar, and a dash of vinegar.
Storage and leftovers
To store leftovers, place the smoked turkey necks in an airtight container and refrigerate for up to 3-4 days.
When ready to reheat, place them in a pot with a splash of water or broth, cover, and warm over low-medium heat on the stove until heated through. Alternatively, you can microwave them in a microwave-safe dish, covered, checking and stirring every minute to ensure even heating.
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Hope you will like this how to cook smoked turkey necks on the stove instructions. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
