This is a traditional recipe from Louisiana, consisting of the boiled turkey necks and giblets. The turkey neck was once considered to be low in nutritional value, but now that it’s been cooked for hours its nutrients are released. This dish can also include several other ingredients such as celery, green pepper, onions or parsley.
Boiled turkey necks are a traditional Thanksgiving dish. This recipe is for boiling turkey necks on the stove, which is an easy way to make this dish.
Boiled Turkey Necks from Louisiana
Spicy, tender, and bursting with flavor! A nice boil is a Louisiana favorite! You’ll realize why after you try this dish!
5 hours and 10 minutes total
- Turkey necks weighing 4-5 pounds
- 2 finely sliced bell peppers
- 1 big, coarsely chopped onion
- 1 celery stalk, whole and cut
- 2 garlic cloves, peeled
- 1 cup dry spice for shrimp and crab boil
- 1/4 cup bouillon powder (chicken)
- For a milder flavor, eliminate the 1-2 TBS liquid crab boil concentration.
- 6 pints water
- 2 lemons (for cleaning)
- 1-2 teaspoons seasoning It is, after all, MSG, thus it is *OPTIONAL. Don’t start sobbing in front of me. I’m sorry, but I don’t have the time.
- **potatoes and corn
Rinse the turkey necks well with water and lemon juice.
Excess fat should be removed and discharged.
Combine the dry seasoning, bouillon powder, liquid crab boil, water, and accent* in a large mixing bowl.
In a 7-quart or larger slow cooker, combine the turkey necks and all of the vegetables.
On top of it, pour the water and spice combination.
Cook on HIGH for 4 hours or LOW for 7-8 hours, or until meat is cooked, covered with the lid.
In a large stockpot, combine the water and seasonings.
Bring the vegetables to a boil for 10 minutes.
Add the turkey necks to the mix.
Reduce the temperature to a medium setting.
Cover with a cover, but leave a small breach in the lid.
Cook until the meat is cooked, about 2 hours.
During the cooking process, you may need to add extra water.
**potatoes and corn may be added during the last 2 hours of cooking time in the Crock-Pot. Check the corn every 30 minutes and remove when done to avoid overcooking. For the stovetop method, add the corn and potatoes into the boiling liquid after removing the turkey necks and cook until potatoes are tender.
The “how long to boil turkey necks in crab boil” is a recipe that requires boiling turkey necks for an hour. The dish is then simmered with onions, celery, carrots and bell peppers.
Frequently Asked Questions
How long do you boil turkey necks?
How long do I boil turkey neck and giblets?
A: In a medium sized pot, you will want to cover the turkey neck and giblets with water by two inches. Boil for 1 hour.
How do you clean turkey necks?
A: You can cook them in the oven at 350 degrees Fahrenheit for 45 minutes to an hour, or conduct a water bath brine.
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