One-Pot Smothered Turkey Necks with Gravy

Published Oct 8, 2024 By Elle Ann

Image credit: MF Cookin via YouTube

This recipe by MF Cookin on YouTube will show you how to easily make classic Southern smothered turkey necks. It’s a great dish that you can serve for dinner or lunch, especially if you have turkey necks in your fridge which you don’t know what to do with yet. This is also very convenient to make because you will cook everything in just one pot.

You can season this dish to your preference and if you’re someone who enjoys a little kick or spice in your food, then feel free to add in some spicy seasonings to your liking. The meat in this turkey neck literally falls off the bone and the gravy it comes with is so flavorful that you might eat everything in just one sitting. Try it out now to see for yourself.

Ingredients for Smothered Turkey Necks:

Turkey necks
2 stalks of celery, chopped
½ of yellow onion, chopped
1 green bell pepper, chopped
4 cloves of garlic, minced
2 tbsp of olive oil
¼ cup of butter
¼ cup of flour
2 cups of chicken broth
2 cups of water
Creole seasoning
Black pepper
Garlic powder
Onion powder
Cayenne pepper
Smoked paprika
2 bay leaves

How to Make Smothered Turkey Necks:

Ingredients for Smothered Turkey Necks — Image credit: MF Cookin via YouTube

Step 1

Clean the turkey necks, then add them to a bowl, and season them with creole seasoning, black pepper, garlic powder, onion powder, cayenne pepper, and smoked paprika. Chop the celery, yellow onion, and green bell pepper, then mince the garlic, and set them aside.

Step 2

Place a Dutch oven on a stove over medium heat, then add the olive oil, and place the seasoned turkey necks. Let them cook for about 2 minutes per side until nicely seared, then transfer them to a plate, and set aside. In the same pan, add the butter, then let it melt, add the flour, and stir them continuously until the roux starts to darken in color.

Step 3

Add in the chopped celery, bell pepper, and onion, then give them a good stir, add the minced garlic, and saute for a minute or until fragrant. Add the turkey necks, then pour in the chicken broth and water, and season them with creole seasoning, black pepper, garlic powder, onion powder, cayenne pepper, and smoked paprika to taste.

Step 3

Add the bay leaves, then bring the mixture to a boil before covering it with the Dutch oven’s lid, and allow the mixture to simmer for about 2 hours or until the turkey necks are tender, make sure to stir it occasionally. Serve and enjoy!