At a glance
Season raw turkey necks with Cajun seasoning and smoke them at 250°F for about 2 hours until deep brown. Then braise them, covered, with onion, garlic and broth for 1 1/2 to 2 hours until the meat falls off the bone. Serve them with the broth, or use them to flavor beans and greens.
Turkey necks are a soul food classic. They are cheap, meaty and full of collagen, and they give braises and pots of greens a deep, rich flavor. Smoking them first adds a layer of smoke that you cannot get from the stove alone. Because they are tough, the trick is to follow the smoke with a long, gentle braise until the meat is fall apart tender.
Raw vs store bought smoked turkey necks
Many grocery stores sell smoked turkey necks, which are cured and fully cooked. They are mostly used to season collard greens and beans. This recipe starts with raw turkey necks, which you smoke yourself. The result is meatier and less salty, and you control the seasoning.
Why smoke and then braise?
Turkey necks have lots of connective tissue and very little tender meat. Smoking gives them color and flavor, and braising in broth breaks down the collagen so the meat slides off the bone. It is the same two stage approach we use for smoked oxtail.
Recipe
Smoked Turkey Necks
- Prep
- 15 min
- Cook
- 4 hr
- Total
- 4 hr 15 min
- Makes
- 4 to 6 servings
- Smoker 250°F (121°C) for about 2 hours
- Then braise at 275°F (135°C) or a gentle simmer
- Done when the meat pulls from the bone, well above 165°F (74°C)
Ingredients
Turkey necks
- 3 lb (1.4 kg) raw turkey necks, cut into 3 to 4 inch (8 to 10 cm) pieces
- 2 tbsp olive oil
- 1 tbsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
Braise
- 1 large onion, sliced
- 4 garlic cloves, smashed
- 3 cups (720 ml) chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp hot sauce
- 2 sprigs thyme
Equipment
- Smoker
- Deep foil pan or Dutch oven
- Foil or lid
Method
- Rinse the turkey necks, pat them dry and toss them with the oil and seasonings.
- Heat the smoker to 250°F (121°C) with hickory, pecan or apple.
- Smoke the necks on the grates for about 2 hours, until deep brown.
- Put the onion, garlic, broth, vinegar, hot sauce and thyme in a deep pan or Dutch oven and add the smoked necks.
- Cover tightly and cook in the smoker at 275°F (135°C), or simmer gently on the stove, for 1 1/2 to 2 hours, until the meat is tender and pulls easily from the bone.
- Serve with the broth spooned over, or use the necks and broth to season beans and greens.
Notes
- Store bought smoked turkey necks are already cured and cooked. This recipe uses raw necks.
- Keep the braising liquid. It is a rich, smoky stock for greens, beans and soups.
Serving ideas
- With pinto beans, rice and cornbread.
- Simmered with collard greens or cabbage.
- With mashed potatoes and the braising broth as gravy.
Frequently asked questions
How long do you smoke turkey necks?
About 2 hours at 250°F, then 1 1/2 to 2 hours braising until tender.
Can I eat turkey necks straight from the smoker?
Once they reach 165°F they are safe, but they will be chewy. The braise is what makes them tender.
Can I cook them in a slow cooker after smoking?
Yes. Add the smoked necks and braising ingredients to a slow cooker and cook on low for 6 to 7 hours.
Sources: USDA safe minimum internal temperatures.