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Turkey Necks in a small cast iron plate

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
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 Servings
Calories 398kcal


  • 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.
    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 it into large pieces.
    Carrots cut into large pieces, onions cut into half rings and bay leaves all on a cutting board
  • On an oiled hot skillet, cook turkey necks, creating browned 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. 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


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