This past Sunday I cooked a hearty meal of smothered turkey necks over rice, mac and cheese, greens, and cornbread. This was my first time cooking turkey necks this way, as in the past I’ve only cooked smoked turkey necks for cooking greens. I made the gravy from scratch starting by making a roux. It was so good! Recipe below.
What you’ll need:
Crockpot, Pack of turkey necks ( I bought a small pack with only two in it from grocery store Publix), all-purpose flour, vegetable oil, “trinity mix” (1 green bell pepper, celery, yellow onion all diced), chicken stock, season salt, pepper, Cajun seasoning (optional)
- Turn crockpot on high
- Turn stove eye on medium high heat
- For the gravy: Making the Roux In large skillet type size pan put in one cup of oil, and heat for about 2-3 minutes.
- Add in one cup of flour slowly while stirring. You must continue to stir the flour and oil the whole entire time until the roux turns into a brown color which took me about 15-20 minutes. If you stop stirring or have the heat higher than medium heat, it will burn.
- After the roux was done and a nice brown color, I let it cool down for a few minutes and then put it back on the heat stirring in my trinity mix and about 3 cups of chicken stock, heat about 5 minutes. Set aside.
- Season your turkey necks and sear the turkey necks in a separate pan on each side about 5 minutes on each side. Take the turkey necks and put them in your crockpot, pour the gravy over them. I added more salt, pepper and Cajun seasoning in too. Cook on high for about 4 hours or until the meat is falling off the bone. Serve over rice and enjoy.