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Turkey Necks in a small cast iron plate
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Turkey Necks Recipe (The Classic Way)

Most of us cherish the food we ate as children. When I was a little girl, I loved eating chicken necks, despite them not having much meat. As an adult, I learned that turkey necks have a similar flavor and more meat!
Course Main Course, Meats
Cuisine American, Russian
Keyword turkey neck, turkey neck recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 Servings
Calories 398kcal

Ingredients

Instructions

  • Optionally, cut turkey necks into smaller pieces.
    Ingredients on the table including; a bowl of turkey necks, an onion, a little bowl with salt, bay leaves, and 3 carrots
  • Dice the onion into half rings, then clean carrots and cut them into large pieces.
    Carrots cut into large pieces, onions cut into half rings and bay leaves all on a cutting board
  • In a hot, oiled skillet, cook the turkey necks until browned on all sides. Remove them from the skillet and set aside.
    Browned turkey necks in a bowl
  • Cook onion in the same skillet, until it's slightly browned.
    Onions, carrots and turkey necks all placed into a pot
  • Season meat and vegetables with salt, add one cup of hot water to the dish, cover it with a lid. Place it in an oven at 350F to bake for 1.5 hours or until the meat begins to separate from the bone.
    Turkey Necks with veggies in a pot
  • Serve turkey necks with potatoes, rice or simply on their own, while they are still warm.
    Turkey Necks in a small cast iron plate

Nutrition

Calories: 398kcal | Carbohydrates: 5g | Protein: 50g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 348mg | Sodium: 726mg | Potassium: 527mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5225IU | Vitamin C: 3.1mg | Calcium: 87mg | Iron: 3.2mg