Boiled Turkey Neck Recipe: A Comforting Classic Full of Flavor and Tradition

Boiled Turkey Neck Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 200  F
Servings: 4
Estimated Cost: $  6
Calories: 180
Best Season: Winter, Fall
Description

 A simple and hearty boiled turkey neck recipe that transforms this affordable cut into tender, juicy meat simmered in a flavorful broth with aromatic herbs and vegetables. Perfect for a comforting meal or a rich broth base, this recipe is easy to prepare and ideal for family dinners or cozy gatherings.

Ingredients
  • 2 pounds fresh turkey necks, rinsed and patted dry
  • 1 large onion, quartered
  • 3 cloves garlic, smashed
  • 2 stalks celery, chopped
  • 2 large carrots, sliced
  • 2 bay leaves
  • 1 teaspoon dried thyme or rosemary (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon whole black peppercorns
  • 6 cups water or low-sodium chicken broth for enhanced flavor
  • 1 tablespoon apple cider vinegar (helps tenderize and balance flavors)
  • Fresh parsley or green onions, chopped (for garnish)
Instructions
  1. 1
    Prepare the turkey necks: Rinse the turkey necks under cold water and pat them dry with paper towels to remove excess moisture. This helps in better flavor absorption and broth clarity.
  2. 2
    Combine aromatics and spices: In a large stockpot, add water or broth along with onions, garlic, celery, carrots, bay leaves, black peppercorns, paprika, salt, pepper, and thyme. Bring the mixture to a gentle boil over medium-high heat.
  3. 3
    Add the turkey necks: Carefully lower the turkey necks into the boiling broth. Reduce the heat to low, maintaining a gentle simmer rather than a rolling boil—this prevents toughening of the meat.
  4. 4
    Simmer low and slow: Let the turkey necks cook uncovered for about 2 to 2.5 hours. Stir occasionally and skim off any foam or impurities that rise to the top for a clearer broth. The meat will slowly become tender and flavorful.
  5. 5
    Add vinegar: Approximately halfway through cooking, pour in the apple cider vinegar. This tenderizes the meat while balancing the richness of the broth.
  6. 6
    Check for doneness: The turkey necks are ready when the meat easily pulls away from the bone and feels soft. If desired, you can test by piercing the meat with a fork.
  7. 7
    Remove and serve: Using tongs, carefully lift the turkey necks from the broth. Serve hot, garnished with fresh parsley or green onions, alongside crusty bread or over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 9g14%
Sodium 480mg20%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Turkey Neck