Jerk-Style Turkey Necks, perfectly spiced and slow-cooked to perfections.
Jerk-Style Turkey Necks: 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. But will never refuse a plate of Jerk Style Turkey Necks.
I know they are tasty, but I get tired of eating a few turkey necks and drinking iced cold water. They 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 dish and even my eldest nephew with a large tall glass of ice-cold water to soothe his hot burning mouth. LOL…
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. Very weird!
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 cooking this type of poultry slowly, 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 soft. White onions are added at the end for an extra peppery taste.