Turkey Neck Soup Food

SOUTHERN SMOTHERED TURKEY NECKS

Steps:

• Make sure that the turkey necks are nice and clean, then place them into a large bowl.
• Combine the seasoning salt, kosher salt, black pepper, cayenne pepper, and dried thyme together in a large bowl. Then sprinkle all over the turkey necks. Set the turkey necks to the side.
• Drizzle 2 tbsp of vegetable into a large pan, then place over medium heat.
• Once the oil is nice and hot, add in the onions and celery, and cook until they have a little color to them. Now toss in the garlic, and cook for 1 minutes. Turn the heat off.
• Place all of the turkey necks into to the instant pot ( or whatever pressure cooker that you are using). Then add in the onions, celery, and garlic.
• Now sprinkle in the packages of gravy mix, and pour in the broth.
• Put the lid top on the instant pot, make sure it is sealed, and set it on high for 55 minutes.
• Once done, carefully remove the steam ( as directed), then stir the southern smothered turkey necks.
• Dish out the turkey necks, and serve over rice or potatoes.
• Serve & Enjoy!

OLD-FASHIONED TURKEY NOODLE SOUP

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

TURKEY SOUP WITH EGG NOODLES AND VEGETABLES

Steps:

• Heat oil in a large stock pot or Dutch oven over medium heat. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add turkey, bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
• Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
• Remove from heat, discard bay leaves and stir in parsley.

HOW TO BOIL TURKEY NECKS (SUMMARY)

Steps:

• Add salt, carrots, and bell peppers to your heating water
• Add garlic and onion to the heating water
• Add 1 kg of turkey necks along with spices
• Slice three or four potatoes and add to the boiling water
• Continue boiling for 20 minutes
• Serve with fresh vegetables

TURKEY NECK SOUP

Steps:

• 1. In a large soup pot, put turkey necks, onions, carrots, celery, pepper corns, bay leaves, and salt. Pour water into the pot until all ingredients are covered.
• 2. Bring the mixture to a boil and then either simmer on stop of the stove or put a 350 degree oven. Simmer for 3 to 4 hours or until the broth is well flavored.
• 3. Remove the turkey necks from the broth. When they are cool enough to handle, remove the meat from the bones and set aside. Discard the bones and any fatty or tough bits.
• 4. Pour the broth through a strainer and set aside. Discard the onions, celery, carrots, peppercorns, and bay leaf.
• 5. In the now empty soup pot, heat olive oil and saute the shaved garlic leeks and mushroom until wilted.
• 6. Add the rice, turkey meat and broth to the leeks and mushrooms. Bring to a simmer and continue to cook on top of the stove or place in a 350 degree oven for 1 1/2 hours or until the rice is fully cooked.
• 7. Adjust the taste with salt and pepper.

TURKEY SOUP

Steps:

• Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
• Add potatoes, turkey and broth.
• Simmer approximately 15 minutes.
• Reduce heat; add milk salt and pepper to taste.
• Simmer 20 minutes.
• Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.

JAMAICAN BROWN STEW TURKEY NECK

Steps:

• Wash the meat as per Caribbean custom (see notes section) and dry it off completely.
• In a large bowl, add the turkey neck, all purpose seasoning, black pepper, ginger, paprika and onion powder/granules (if you are using) and browning sauce..
• Use your hands to thoroughly coat each piece of turkey neck.
• Now fold in the onion, garlic, pimento and carrots.
• Wrap the bowl in saran (cling film) and refrigerate overnight or for 3 hours.
• On medium heat, add oil to your skillet, scrap the onions, carrots etc... off the meat and proceed to sear and seal the meat (this will take about 10 minutes or so).
• Add the ingredients that were in the bowl (onion, garlic, carrots and pimento) and cook the onions until they are soft.
• Transfer everything from the skillet into your crockpot.
• Pour in your stock/water Stir in the tomato, hot sauce, another 2 tbsp of browning (only do this if you are using my homemade recipe), tie the thyme leaves into a bundle and add those and dried butter beans if you are using them (canned beans can be added 45 minutes before finishing time)
• Place the lid on your crockpot and set on high for 4 hours.
• 45 minutes before finishing add the canned butter beans, cho cho and the slurry.
• Do a taste test/adjust for seasoning if needed.
• Remove the thyme stems prior to serving

TURKEY NECK SOUP

Steps:

• In a large pot boil turkey necks for 2 hours.
• Peel and chop vegetables.
• After 2 hours remove necks, add flour and add vegetables.
• When the turkey necks are cool enough to touch, remove meat from the bones, and return meat to the pot.
• Add salt and pepper.
• cook for 45 minutes or until the turnip is tender.
• Add rice and cook for 15 minutes.
• May need to add more salt and pepper to your own taste.
• Enjoy ^-^.

TURKEY NECKS WITH RICE

Steps:

• In a large pot cover turkey necks with water. Add salt and pepper to taste,. Add onion and simmer about an hour and a half.
• Remove turkey and reserve 4 cups of the stock. If you do not have enough stock, add water or chicken stock.
• Put rice in a large casserole dish cover with the stock and add the green pepper; give a stir and then lay turkey necks on top.
• Bake at 375 degrees for one hour.

TURKEY NECKS RECIPE (THE CLASSIC WAY)

Steps:

• Optionally, cut turkey necks into smaller pieces.
• Dice the onion into half rings, then clean carrots and cut it into large pieces.
• On an oiled hot skillet, cook turkey necks, creating browned sides. Remove them from the skillet and set aside.
• Cook onion in the same skillet, until it's slightly browned.
• Season meat and vegetables with salt, add one cup of hot water to the dish, cover it with a lid. Place it in an oven at 350F to bake for 1.5 hours or until the meat begins to separate from the bone.
• Serve turkey necks with potatoes, rice or simply on their own, while they are still warm.

SMOKED TURKEY AND BEAN SOUP

Steps:

• Place dry beans into a large pot, cover with 2 quarts of water and soak overnight (or at least 8 hours). After soaking, drain water.
• Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and saute 5-10 minutes or until tender.
• Add garlic, rosemary, sage, bay leaves, chili powder and pepper to the vegetables during the last 2 minutes of cooking.
• Layer the ingredients in CrockPot: add beans, top with turkey, add sauteed vegetables and spices, and finally add the broth.
• Cook on low for 6-8 hours.

TURKEY BROTH

Steps:

• Position rack in center of oven and preheat to 450°F. Divide turkey necks and wings between 2 heavy large rimmed baking sheets, spreading in single layer. Roast 30 minutes. Using tongs, turn turkey parts over; scatter carrots, onions, and celery over, dividing equally. Roast until turkey parts are golden brown, about 1 hour longer.
• Transfer turkey parts, vegetables, and any pan juices to heavy large pot. Place each baking sheet over 2 burners; add 1 cup water to each sheet and bring to boil, scraping up any browned bits. Pour mixture into pot with vegetables. Add bay leaves, peppercorns, salt, and remaining 18 cups water to pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer gently for 2 1/2 hours. Strain broth and cool slightly. Do ahead: Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and chill. Before using, scrape any fat from surface of broth; reserve fat for gravy.