Jerk-Style Turkey Necks, perfectly spiced and slow-cooked to perfection—an easy turkey dish for any day during the week. The turkey necks are deliciously flavored with jerk seasoning, which makes them a delight for a summer cookout with friends and family.
Indulge in the rich and vibrant flavors of the Caribbean with our irresistible Jamaican Turkey Neck recipe. This mouthwatering dish captures the essence of Jamaican cuisine, blending spices and seasonings to create a tantalizing culinary experience.
In this recipe, we marinate tender turkey necks in a flavorful blend of traditional Jamaican spices, including allspice, thyme, and scotch bonnet peppers. The turkey necks are then slow-cooked to perfection, allowing the flavors to meld together and create a dish that will transport you to the sun-soaked beaches of Jamaica.
Not only is this dish bursting with flavor, but it’s also a great way to make use of an often-overlooked cut of meat. The turkey necks become incredibly tender and succulent, making them a delightful addition to any dinner table.
Whether you’re hosting a Caribbean-themed dinner party or simply looking to spice up your weeknight meals, our Jamaican Turkey Neck recipe is sure to impress. So grab your apron and get ready to savor the flavors of the Caribbean in this delectable dish.
What are turkey necks?
Turkey necks are a cut of meat that is often overlooked but holds immense flavor potential. They are the neck portion of the turkey, consisting of bones, skin, and meat. While some may dismiss them as a less desirable part of the bird, turkey necks can be transformed into a delicious and tender dish when prepared correctly.
In Jamaican cuisine, turkey necks are a popular choice for their intense flavor and succulent texture. They are often used in stews, curries, and slow-cooked dishes where their rich flavors can shine.
Preparing the turkey necks is important to ensure they are cleaned and trimmed properly. Remove any excess fat or skin and rinse them thoroughly under cold water. This will help to remove any impurities and prepare them for the marinating process.
Preparing the meat
Before diving into the marinating process, preparing the turkey necks is essential. This step ensures that the meat is clean, trimmed, and ready to absorb all the delicious flavors from the marinade.
Start by cleaning the turkey necks under cold running water, removing any excess fat or skin. Pat them dry with paper towels to remove any moisture. This will help the marinade adhere to the meat more effectively.
Once dry, it’s time to make a few cuts in the turkey necks. This helps the marinade penetrate the meat, infusing it with flavor. Using a sharp knife, make shallow cuts across the surface of the necks. Be careful not to cut too deeply, as we want to retain the structure of the meat.
The ingredients you will need for the Jerk Turkey Necks
- Turkey necks
- White Vinegar or Lime
- Olive oil
- Tomato Paste
- Jerk seasoning, Hot, wet seasoning
- Garlic cloves
- Lime Juice
- Kosher Salt
- Combine the turkey necks, jerk seasoning, garlic cloves minced, salt, and lemon juice in a large bowl. Toss to coat.
- Let the turkey necks marinate for at least 30 minutes or up to overnight.
- Heat the olive oil in a large skillet over medium heat.
- Add the tomato paste and cook for 1-2 minutes or until fully combined with the oil.
- Add the turkey necks and marinade to the skillet.
- Bring to a boil, then reduce heat to low and simmer for 25-30 minutes or until the turkey necks are tender.
- Add water as needed to keep the turkey necks moist.
- After 25-30 minutes, stir in the onion and cook for an additional 2 minutes.
- Serve hot with rice or your favorite sides.
The marinade adds bold flavors to the turkey necks as they simmer. The lemon juice tenderizes the meat, and the water is only added if necessary. The sauce is not required, as you want the turkey necks to have a crispy-like texture but still be soft. The white onions are added at the end for an extra peppery taste.
It is time to get into action – use your leftovers.
In recent years, there has been a growing trend of using all parts of the animal, including those that were once considered scraps. This is partly due to the increasing awareness of food waste and the popularity of nose-to-tail cooking.
Chicken and turkey gizzards, liver, and feet are all high in nutrients and flavor and can be used to make delicious and satisfying dishes. For example, gizzards can be braised or grilled; the liver can be made into pate or sausages, and chicken feet can be added to soups or stews.
Nowadays, it is not uncommon to see these poultry parts sold in supermarkets. Many recipes are available online and in cookbooks that showcase how to use them in delicious and creative ways.
So next time you are looking for a way to use up your poultry scraps, don’t throw them away! Instead, consider using them to make a flavorful and nutritious meal.
Here are some additional tips for using poultry scraps:
- Clean the scraps thoroughly before cooking.
- Trim any excess fat or sinew.
- Cook the scraps until they are tender.
- Season the scraps with your favorite herbs and spices.
- Use the scraps to make broth, soup, stew, or chili.
With a little creativity, you can turn poultry scraps into delicious and satisfying dishes that everyone will enjoy.
Where to buy Turkey Necks?
Turkey necks are a versatile and affordable cut of meat that can be found in most supermarkets all year round. They are typically sold, cleaned, and ready to cook, but it is always a good idea to give them a quick rinse with lemon or vinegar to remove any excess dirt or bacteria.
Once the turkey necks are clean, you can marinate them in a mixture of your favorite herbs and spices. I like to use the wet version of the store-bought jerk seasoning, garlic, salt, lemon juice, and olive oil. The marinade helps to tenderize the meat and infuse it with flavor.
After marinating, the turkey neck can be cooked in a variety of ways. I like to slow-cook them in the oven or on the stovetop until they are fall-apart tender. They can also be grilled, or roasted.
No matter how you choose to cook them, turkey necks are sure to be a delicious and satisfying addition to your meal.
Here are some additional tips for cooking turkey necks:
- Slow cooking is the best way to ensure that the meat is tender and flavorful.
- If you are short on time, you can cook turkey necks in a pressure cooker.
- Turkey necks can be cooked with a variety of vegetables, such as carrots, potatoes, and onions.
- They can also be served with rice, pasta, or bread.
Variations and substitutions for the recipe
- While our Jamaican Turkey Neck recipe is already packed with flavor, you can make a few variations and substitutions to suit your taste preferences or dietary restrictions.
- If you prefer a milder heat level, you can substitute scotch bonnet peppers with jalapenos or habanero peppers. These peppers still provide a spicy kick but are generally less intense than scotch bonnets.
- You can replace the turkey necks with seitan or tofu for a vegetarian or vegan twist. Make sure to adjust the cooking time accordingly, as these alternatives may require less time to become tender.
- If you’re looking to add some extra vegetables to the dish, you can toss in diced carrots, bell peppers, or potatoes during the cooking process. These additions will add color and texture and provide a nutritious boost to the meal.
- You can adjust the amount of jerk seasoning to your own taste.
- You can also add other vegetables to the dish, such as carrots, onions, and peppers.
How to serve this dish
- This dish can be enjoyed with Rice and Peas, Rice with Veggies or, Rice with Dried Shrimp.
- Once the turkey necks are cooked to perfection, it’s time to savor the flavors of the Caribbean. This irresistible dish can be enjoyed on its own or paired with a variety of accompaniments to create a complete meal.
- Serve the Jamaican turkey neck with a side of steamed rice to soak up all the delicious juices. The rice will provide a neutral base that allows the flavors of the turkey necks to shine.
- For a fresh and vibrant element, consider serving the turkey neck with a side of tropical fruit salsa. Dice up some ripe mangoes, pineapple, and red bell peppers, and toss them with lime juice, cilantro, and a pinch of salt. This refreshing salsa will provide a burst of acidity and sweetness that balances the richness of the turkey necks.
- To add some color and crunch to the dish, garnish it with thinly sliced scallions and freshly chopped cilantro. These herbs will add a fresh and herbaceous note to the dish, enhancing the overall flavor profile.
In conclusion, our Jamaican Turkey Neck recipe is a wonderful way to savor the flavors of the Caribbean. The blend of traditional Jamaican spices and seasonings combined with the tender and succulent turkey necks creates a dish that is sure to impress.
Whether you’re hosting a Caribbean-themed dinner party or simply looking to spice up your weeknight meals, this recipe is a winner. It allows you to explore Jamaican cuisine’s vibrant and bold flavors from the comfort of your own kitchen.
So grab your apron and get ready to embark on a culinary journey to Jamaica. The irresistible aromas and mouthwatering flavors of our Jamaican Turkey Neck recipe are waiting to transport you to the sun-soaked beaches and vibrant streets of the Caribbean. Enjoy!
- 2 pounds turkey necks cut 2.4cm – 5cm (1″ – 2″ pieces)
- white vinegar or Lime
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 tablespoon jerk seasoning Hot, wet seasoning
- 2 cloves garlic minced
- ¼ cup lime juice fresh
- 1 teaspoon kosher salt
- 1 cup water
- 1 small onion sliced
- Clean turkey necks with vinegar or lime. Rinse with water, pat dry and place into a bowl. Add jerk seasoning, garlic, salt, and lemon juice. Let marinate for at least 30 minutes.
- In a heavy pan, heat oil and add tomato paste. Let tomato paste cook for 1 – 2 minutes. Add turkey necks with marinade and let slow cook on low to medium heat for about 25 to 30 minutes. Add water only when necessary. Continue to cook until meat is tender (15 – 20 minutes).
- Let turkey necks continue to roast in the pan while stirring occasionally (almost like pan-frying) for about 5 minutes. Add onion and let cook for another 2 minutes. Remove from heat and serve hot with a side of rice.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Published on May 4, 2013. Revised and updated.