Boiled Turkey Necks
How to cook boiled turkey necks so the meat is fork tender. Then enjoy as is or make into a delicious gravy for your holiday meal.
Servings: 6
Equipment
- 1 dutch oven or pot with lid
Ingredients
- 2-4 turkey necks
- 2-4 c beef broth enough to submerge them
- 2 bay leaves
- 2 stalks celery
- 1 onion quartered
- 1 carrot peeled, cut into large pieces
- 1/3 tsp salt
- 1/2 tsp granulated garlic
Instructions
- Rinse turkey necks and cut into 2-3 inch pieces or leave whole. Put them in the pot. Add chopped celery stalks, carrots, onion quarters, bay leave, seasonings, and pour in beef broth. Cover with a lid and cook for an hour on low heat.
- After an hour, the necks should be fully boiled, fall off the bone tender. Remove the turkey necks from the broth and separate the meat from the bones, transfer to a bowl to use as you wish.
- * If you want to use the broth in the pot - Remove the remaining vegetables and bay leaves with a slotted spoon, discard. Strain the remaining broth through a sieve to remove smaller pieces. Use immediately or allow to cool and spoon fat that rises to the top off and store in jars with lids in the fridge to use within 4 days.
Video
Nutrition
Serving: 1oz | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 446mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1761IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.3mg