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Braised Turkey Necks with Vegetables

Braised Turkey Necks with Vegetables transforms an inexpensive cut into tender, fall-off-the-bone meat in a rich, silky braising liquid ideal for gravy or soup.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 pounds turkey necks about 4 to 5 necks
  • 3 tablespoons olive oil
  • 1 large yellow onion coarsely chopped
  • 3 medium carrots cut into 2-inch pieces
  • 3 stalks celery cut into 2-inch pieces
  • 4 garlic cloves minced
  • 4 cups chicken or turkey broth
  • 1 cup dry white wine or additional broth
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 8 to 10 black peppercorns
  • 1.5 teaspoons salt plus more to taste
  • 0.5 teaspoon ground black pepper plus more to taste

Equipment

  • Large heavy-bottomed Dutch oven or large braising pan with a lid
  • Sharp chef's knife for chopping vegetables
  • Tongs for flipping the turkey necks
  • Paper towels for patting the meat dry
  • Wooden spoon for stirring
  • Meat thermometer to check for doneness
  • Fine mesh strainer if you plan to strain the cooking liquid
  • Measuring cups and spoons

Method
 

  1. Pat the turkey necks dry with paper towels and season all sides with salt and ground black pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering.
  3. Add turkey necks and brown skin-side down undisturbed for 4 to 5 minutes, then flip and brown the other side for 3 to 4 minutes.
  4. Remove the turkey necks and set aside.
  5. Add onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes until softened.
  6. Stir in garlic and cook for 1 minute until fragrant.
  7. Pour in white wine and scrape up browned bits; reduce for 2 to 3 minutes.
  8. Add broth, return turkey necks to the pot, and add thyme, bay leaves, and peppercorns.
  9. Bring to a gentle simmer on the stovetop, then cover and transfer to a 325°F oven.
  10. Braise in the oven for 1 hour 45 minutes to 2 hours until meat is tender and reaches 165°F.
  11. Remove from oven and let rest in the liquid for 5 to 10 minutes.
  12. Shred meat from the bones or serve in chunks with vegetables and spoon the sauce over top.

Notes

Save and strain the braising liquid for future soups, gravy, or freeze for meal prep.