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smothered turkey necks with gravy and rice on a plate
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5 from 1 vote

Smothered Turkey Necks Recipe

This Southern Smothered Turkey Necks Recipe is a soul food classic. Roasted, oven-baked neck bones and rice drizzled in gravy is a staple Sunday dinner meal.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4 servings
Calories 637kcal
Author Brandi Crawford

Ingredients

  • 1/2 cup sliced onions I used white onions.
  • 3-4 pounds raw turkey necks Not cooked, smoked turkey necks.
  • 1-2 teaspoons olive oil Use enough to coat each neck.
  • foil

Creole Seasoned Necks (Option 1)

  • 1 tablespoon Creole Seasoning
  • 1 teaspoon smoked paprika
  • salt and pepper to taste

Standard Turkey Seasoned Necks (Option 2)

Gravy

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup sliced onions I used white onions.
  • 1/4 cup flour
  • 1 1/2 cups broth I used chicken broth.
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Instructions

  • Preheat oven to 350 degrees.
  • Add the sliced onions to the bottom of a 9×13 baking dish.
  • Pat the turkey necks dry. Drizzle both sides of the necks with olive oil and then sprinkle the spices onto both sides of the necks.
  • Rub the spices into the necks. Ensure the spices completely cover the necks. Add more spices if necessary.
  • Place the seasoned necks over the onions.
  • Cover the dish with foil and bake for 2 hours. While baking if you notice the onions are starting to char, add a little broth to the bottom of the baking dish.
  • Remove the pan from the oven and remove foil. Remove the turkey necks from the baking dish and set aside.
  • Reserve the turkey drippings and onions that remain in the baking dish. The turkey drippings will be used in the gravy.
  • Heat a saucepan or skillet on medium-high heat. Add the butter and olive oil.
  • When melted, add in the onions and saute for 3-4 minutes until translucent and fragrant.
  • Add in the flour. Add it in stages and stir continuously to avoid clumping.
  • Add in the broth, heavy cream, turkey drippings from the pan, smoked paprika, and garlic powder. Stir until the sauce thickens. Return the turkey to the pan with the gravy.
  • Bake for an additional 30 minutes (uncovered) or until the turkey is tender and reaches a minimum internal temperature of 165 degrees. You can test if the necks have finished cooking by using a meat thermometer.
  • If you like for your turkey to fall off the bone, add additional bake time and use your judgment.

Notes

  • I provided my 2 favorite ways to season these necks. Pick a method or you can also use your favorite store-bought chicken or poultry rub.
  • You can omit the heavy cream if you wish, it’s added for flavor. You can also substitute with half and half, milk, etc. The gravy won’t be as thick.
  • When you grab them in the store, they usually come in packs of two or three. The necks don't have any feathers. Oftentimes, when purchased the neck, is cut into pieces. Mine were not. I wait to cut them into pieces after they have been baked. Once baked, these are tender and delicious.
  • To make turkey necks using an Instant Pot or pressure cooker, cook them for 50-60 minutes on high pressure.

Nutrition

Serving: 1serving | Calories: 637kcal | Carbohydrates: 7g | Protein: 52g | Fat: 29g