Jerk-Style Turkey Necks, perfectly spiced and slow-cooked to perfection. An easy turkey dish for any day during the week.
WOW! I can’t believe I am finally posting this. My sister Erika has been asking me to post this recipe for a very long time. This recipe is one of her favorite dishes. Erika makes it a point to buy turkey necks almost every time she visits. What is surprising is that she will complain about eating turkey throughout the year and even on Thanksgiving Day.
I know they are tasty, but I get tired of eating a few turkey necks and drinking iced cold water. The pieces are hot and spicy. I guess the spices and lemon juice tenderize the meat and add a pleasant taste.
Everyone by now has been enjoying this recipe, and even my eldest nephew with a large tall glass of ice-cold water to soothe his hot burning mouth. LOL…
It is time to get into action – use your scraps
These days, nothing is going to waste. I have seen parts of poultry sold in supermarkets that I am not used to seeing. And also, thousands of recipes are created every day using those same parts.
No more throwing away your scraps. Make broth, soup, bouillon, and stews. The best meals are sometimes created with chicken or turkey gizzards, liver, and even chicken feet.
The recipe for Jerk Turkey Necks
Turkey necks are usually sold in many supermarkets all year round. Before cooking, I clean the pieces with lemon or vinegar. The meat is then marinated with a mixture of store-bought jerk seasoning, garlic, salt, lemon juice, and olive oil. It is then slow-cooked to perfection.
By simmering this type of poultry, you allow the spices to gradually add bold flavors and the lemon juice to tenderize it. The meat is cooked with the marinade. Water is only added if necessary. The sauce is not required because you only want the turkey necks to have a crispy-like texture but still be soft. White onions are added at the end for an extra peppery taste.
How to serve this dish
- 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.