Turkey Neck Recipe

CPB

I have searched the forum for a smoked turkey neck recipe, I have the crab boil one, anyone else have a recipe??

BENTE

i looked high and low and i could not find many i have the crawfish boil one.. the only other one i could find was this one

http://www.recipezaar.com/Turkey-Necks-With-Rice-28968


HTH

Sundown

Here you go. My family thought this one was a keeper!

SPICY BLACK POT TURKEY NECKS

½ cup peanut oil, as needed
3-4 lbs. turkey necks, silver skin removed
1 Tbsp. salt
1 Tbsp. black pepper, coarse grind
1 tsp. red pepper
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Frank Davis Poultry
Seasoning
1 tsp. basil
2 cups mushrooms, thinly sliced
2 cups onions, finely diced
¾ cup bell peppers
6 cloves garlic, mashed
¼ cup parsley, minced
½ cup green onions, thinly sliced
2 Tbsp. Worcestershire Sauce
¼ cup all purpose flour
1/3 cup cocktail sherry
½ cup chicken stock, as needed
2 bay leaves
1 tsp. paprika
6 cups cooked rice
Instructions: First, take a heavy cast iron Dutch oven (about 4-quart size will do) and set it in the Egg at about 350º. Then pour in a little of the peanut oil (you should use only the minimal amount you’ll need to brown the turkey necks) and bring it to the point of "almost smoking"—this is the degree the temperature must be in order to sear the necks and seal in the juices.
While the oil is heating, generously sprinkle the necks with salt, black pepper and red pepper, onion powder, garlic powder, poultry seasoning, and basil. Then do a few at a time, drop them into the hot oil and fry them down until they are richly browned. When they’ve become toasty all over, remove them from the pot and allow them to drain on several layers of paper towels.
Immediately upon removing the necks, drop in the mushrooms and sauté them until they too reach a golden-brown color—this should take about 10 minutes. Now toss in the onions, bell pepper, and garlic, increase the heat to high, and fry these seasonings until they wilt, soften, and pick up the rich brown color of the mushrooms.
But here is where this dish comes together—au natural!
At this point, while continually stirring the pot, add in the parsley, green onions, Worcestershire, and all-purpose flour. Then place the necks back into the pot and stir, stir, stir everything together until the necks are uniformly and evenly coated with the flour and seasonings.
At this stage of the recipe you start the natural gravy going. To do that, just blend in the sherry and the chicken broth (and I’d use the entire amount of both), drop in the bay leaves, and sprinkle on the paprika. Then mix everything together one more time, tightly cover the pot, and close the Egg. The dome temp should be around 350º. What you want to do is roast the necks inside the cast iron until they are succulently tender and bubbling in their own juices.
It should take about an hour and a half (adding a little extra wine or chicken broth as it is needed) to finish the necks to "fall-off-the-bone" consistency. But as soon as they’re done, be sure to serve them piping hot over a mound of steaming rice to savor the full flavor of the gravy. Of course, a little smothered green beans and a pan of cornbread wouldn’t hurt none!
SPICY BLACK POT TURKEY NECKS

½ cup peanut oil, as needed
3-4 lbs. turkey necks, silver skin removed
1 Tbsp. salt
1 Tbsp. black pepper, coarse grind
1 tsp. red pepper
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Frank Davis Poultry
Seasoning
1 tsp. basil
2 cups mushrooms, thinly sliced
2 cups onions, finely diced
¾ cup bell peppers
6 cloves garlic, mashed
¼ cup parsley, minced
½ cup green onions, thinly sliced
2 Tbsp. Worcestershire Sauce
½ tsp. Kitchen Bouquet (liquid smoke I believe)
¼ cup all purpose flour
1/3 cup cocktail sherry
½ cup chicken stock, as needed
2 bay leaves
1 tsp. paprika
6 cups cooked rice
Instructions: First, take a heavy cast iron Dutch oven (about 4-quart size will do) and set it in the Egg at about 350º. Then pour in a little of the peanut oil (you should use only the minimal amount you’ll need to brown the turkey necks) and bring it to the point of "almost smoking"—this is the degree the temperature must be in order to sear the necks and seal in the juices.
While the oil is heating, generously sprinkle the necks with salt, black pepper and red pepper, onion powder, garlic powder, poultry seasoning, and basil. Then do a few at a time, drop them into the hot oil and fry them down until they are richly browned. When they’ve become toasty all over, remove them from the pot and allow them to drain on several layers of paper towels.
Immediately upon removing the necks, drop in the mushrooms and sauté them until they too reach a golden-brown color—this should take about 10 minutes. Now toss in the onions, bell pepper, and garlic, increase the heat to high, and fry these seasonings until they wilt, soften, and pick up the rich brown color of the mushrooms.
But here is where this dish comes together—au natural!
At this point, while continually stirring the pot, add in the parsley, green onions, Worcestershire, and all-purpose flour. Then place the necks back into the pot and stir, stir, stir everything together until the necks are uniformly and evenly coated with the flour and seasonings.
At this stage of the recipe you start the natural gravy going. To do that, just blend in the sherry and the chicken broth (and I’d use the entire amount of both), drop in the bay leaves, and sprinkle on the paprika. Then mix everything together one more time, tightly cover the pot, and close the Egg. The dome temp should be around 350º. What you want to do is roast the necks inside the cast iron until they are succulently tender and bubbling in their own juices.
It should take about an hour and a half (adding a little extra wine or chicken broth as it is needed) to finish the necks to "fall-off-the-bone" consistency. But as soon as they’re done, be sure to serve them piping hot over a mound of steaming rice to savor the full flavor of the gravy. Of course, a little smothered green beans and a pan of cornbread wouldn’t hurt none!

BajaTom

There is a place in NO that sells them. I think they are simmered in Ole Bay and cajun seasonings for many hours. The ones I had would grow hair on your chest. Spicy and more spicy. Good food though. Maybe someone from cajun country will chime in to help you. Good luck, Tom