CLASSIC ROAST TURKEY
Guarantee a succulent roast turkey on Christmas Day with our simple, traditional recipe. Don't forget the stuffing and all your favourite trimmings
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 3h50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
- Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
- Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
- Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
- To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
- Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.
Nutrition Facts : Calories 476 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Protein 74 grams protein, Sodium 0.69 milligram of sodium
CLASSIC ROAST TURKEY
Provided by Food Network Kitchen
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
- Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
- Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
- After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
- Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
- Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
- Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
SOUTHERN SMOTHERED TURKEY NECKS
This savory and delicious recipe is for all my love bugs who gave up pork! Made in the Instant Pot for a quick dinner. Serve over rice, mashed potatoes, whatever you'd like!
Provided by I Heart Recipes
Categories Main
Time 1h10m
Number Of Ingredients 12
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!
TURKEY NECKS RECIPE (THE CLASSIC WAY)
Most of us cherish the food we ate as children. When I was a little girl, I loved eating chicken necks, despite them not having much meat. As an adult, I learned that turkey necks have a similar flavor and more meat!
Provided by Natalya Drozhzhin
Categories Main Course Meats
Time 3h20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 50 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 348 mg, Sodium 726 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOW TO BOIL TURKEY NECKS (SUMMARY)
In a nutshell, boiling turkey necks is very easy, and you only need to follow simple steps if you want to make it extra tasty. You can cook with vegetables such as carrots, onions, and bell peppers,as well as spices that include rosemary, black pepper, and chili pepper. Always add potatoes at the end for the remaining 20 minutes.
Provided by Vera Stetsenko
Categories Main Course
Time 1h
Number Of Ingredients 12
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
Nutrition Facts : Calories 91 kcal, ServingSize 1 serving
CHEF JOHN'S ROAST TURKEY AND GRAVY
The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h55m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
- Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
- Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
- Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
- While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
- Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g
OSSO BUCO-STYLE TURKEY NECKS
Provided by Melissa Clark
Categories dinner, main course
Time 2h45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
- Add the carrots, celery, onion and 2 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with 1/4 teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 1 1/2 to 2 hours.
- When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 8 grams, Sodium 1251 milligrams, Sugar 5 grams
BOILED TURKEY NECKS RECIPE - (4/5)
Provided by á-10847
Number Of Ingredients 7
Steps:
- In a large stew pot, combine the turkey necks, celery and onions. Cover with water just above the meat and veggies. Bring to hard boil, then cover pot with top and boil at medium for 1 hour. After 1 hour of cooking, add your seasonings. Continue to boil for 1 1/2 hours or until meat is tender. Add water if necessary. Enjoy!!
CLASSIC TURKEY GRAVY
Provided by Food Network Kitchen
Time 3h
Yield 8 cups
Number Of Ingredients 11
Steps:
- When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
- When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
- Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
- Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
- Start with cold heavy cream and mix on high speed.
- After about 3 minutes, you'll have whipped cream; continue mixing.
- After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
- Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
- Pumpkin
- Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
- Spiced Cranberry
- Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
- Bourbon-Raisin
- Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
- Sage Brown Butter
- Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.
BAKED TURKEY NECKS
I know most people use the turkey necks for broth,gravy,etc,but I love baked turkey necks. Sometimes I I'll take the meat off the bone for tacos or enchiladas,delicious. This morning,a good friend of ours brought me 3 packages and asked me to cook them for him,I was glad to.I thought I would post the recipe. I also made him some...
Provided by Leanne D.
Categories Turkey
Number Of Ingredients 4
Steps:
- 1. Season necks with salt and pepper. Place in a baking pan that has a tight fitting top. Add garlic and about 1 c water or chicken broth. Bake at 350 degrees for 3-4 hours,until necks are falling off the bones. Check after an hour to make sure there's still liquid in the bottom of pan so necks don't burn.
CLASSIC TURKEY STOCK
To make the most of the turkey's giblets and neck, we first brown them to give the resulting stock (and later, gravy) depth of flavor.
Provided by Shelley Wiseman
Yield Makes 4 to 5 cups
Number Of Ingredients 10
Steps:
- Pat neck and giblets dry, then cut neck into pieces with a large knife.
- Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then cook neck, giblets, and onion, turning occasionally, until well browned, 8 to 10 minutes. Add remaining ingredients, then simmer, partially covered, skimming any froth, 2 hours.
- Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If more than 5 cups, boil to reduce.
STEWED TURKEY NECKS
Make and share this Stewed Turkey Necks recipe from Food.com.
Provided by mightyro_cooking4u
Categories Poultry
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour,salt,and pepper on paper or plastic bag. Add a few necks at a time. Shake to coat.
- Heat shortening or oil in stockpot on medium heat. Brown necks on all sides. Add onion, celery, garlic and bay leaf. Saute 3 minutes. Add water, bouillon cubes, celery seed and red pepper flakes. Cover. Cook on medium-low heat 2 hours or until meat is very tender. Add additional salt and pepper to taste, if needed.
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- Chop the carrot and onion into large pieces (no need to make it fancy, you will remove them from the broth later). In a large pot, boil the turkey necks, onion, and carrots for 60-90 minutes, or until the turkey meat falls off the neck bone.
- Remove turkey necks from the broth and set aside. Drain the broth through a colander to remove the chunks of onion and carrots.
- Place turkey necks and broth back into the large soup pot. Add in rice and let it simmer on low for about 20 minutes.
- Once the rice is cooked, add in the diced potato. Let the soup simmer until all ingredients are fully cooked. Season with salt and pepper to taste. Serve hot with a sprinkling of fresh dill and green onion.
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- Preheat the oven to 350°. Set the turkey on a rack in a large roasting pan and scatter the turkey heart, gizzard and neck, the sliced celery, carrot, onion and garlic and the herb sprigs all around. Season the turkey with salt and pepper. Add 2 cups of the water to the pan and roast the turkey for 1 hour and 15 minutes. Add the remaining 2 cups of water to the roasting pan. Cover the turkey with foil and roast for about 1 hour and 15 minutes longer, or until an instant-read thermometer inserted into the thickest part of the inner thigh registers 170°.
- Transfer the turkey to a cutting board and let rest for 30 minutes. Strain the pan juices into a large heatproof measuring cup, pressing on the solids. Skim the fat.
- Pour the pan juices into a medium saucepan. Add 4 cups of the Turkey Stock and boil until reduced to 5 cups, about 5 minutes. In a bowl, whisk the flour with the remaining 1/2 cup of stock, then whisk the mixture into the stock. Boil, whisking, until the gravy is thickened. Carve the turkey and serve with the gravy.
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