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!
Servings 6 Servings
- 4 lb Turkey Necks
- 3 Carrots
- 1 Onion
- 4 Bay Leaves
- Salt to taste
- Light Olive Oil for frying
Optionally, cut turkey necks into smaller pieces.
Dice the onion into half rings, then clean carrots and cut it into large pieces.
On an oiled hot skillet, cook turkey necks, creating browned sides. Remove them from the skillet and set aside.
Cook onion in the same skillet, until it's slightly browned.
Season meat and vegetables with salt, add one cup of hot water to the dish. Place it in an oven at 350F to bake for 1.5 hours or until the meat begins to separate from the bone.
Serve turkey necks with potatoes, rice or simply on their own, while they are still warm.
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