Crockpot turkey necks are one of those old-school Southern meals where simple ingredients turn into something seriously flavorful. The slow cooker does exactly what turkey necks need, low and slow cooking that breaks down the meat until it’s fall-off-the-bone tender. I season mine well and let them simmer in a rich gravy that soaks up every bit of that turkey flavor. Serve them over rice or mashed potatoes and make sure you spoon plenty of gravy on top.
Crockpot Turkey Neck Ingredients
- Turkey Necks
- Olive Oil
- Creole Seasoning, Smoked Paprika, Salt, and Pepper
- Broth
How to Make Slow Cooker Crockpot Turkey Necks
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- 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.
- Pour the broth into the bottom of the slow cooker. Place the seasoned turkey necks over the broth.
- Slow cook.
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Slow Cooker Crockpot Turkey Necks
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Equipment
Ingredients
- 1 ½ - 2 pounds raw turkey necks Not smoked or previously cooked.
- 1 teaspoon olive oil
- ½ tablespoon Creole Seasoning
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 cup broth Any broth, turkey, chicken, vegetable, etc.
Instructions
- 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.
- Pour the broth into the bottom of the slow cooker. Place the seasoned turkey necks over the broth.
- Cook on High for 4-5 hours or on low for 7-8 hours. (I prefer to cook them on Low for really tender turkey). Ensure the turkey reaches an internal temperature of at least 165 degrees. Use a meat thermometer.
- Remove the turkey necks from the slow cooker. (Be careful! They will be tender and may fall off the bone.)
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Turkey necks are exactly what they sound like—the neck portion of the turkey. They’re a dark-meat, bone-in cut with lots of connective tissue and a rich turkey flavor. There isn’t a huge amount of meat on each individual neck, but what’s there becomes incredibly tender when cooked properly.
I find them readily available in local grocery stores. You can also check specialty markets, even some Asian grocery stores.
Turkey necks typically need 7-8 hours on Low or 4-5 hours on High. I prefer Low because turkey necks are a tougher cut and that extra time helps the meat become tender and fall off the bone.
No. You can add them straight to the Crockpot and let the slow cooker handle the rest. Browning them first will add another layer of flavor, but it’s completely optional.
Don’t judge these by temperature alone. Turkey is safe at 165°F, but turkey necks need more time for the connective tissue to break down. They’re ready when the meat is tender and easily pulls away from the bone.
They probably need more time. Turkey necks have a lot of connective tissue, so they aren’t a cut you want to rush. Keep cooking them until the meat easily pulls away from the bone.
No. You don’t need to completely submerge them. The slow cooker traps moisture as the turkey cooks, so a little broth goes a long way. Too much liquid can leave you with a thin, watery gravy.
Check out my Slow Cooker Crockpot Turkey Legs and Slow Cooker Crockpot Turkey Wings recipes.
Yes, and they’re actually great the next day because the meat has even more time to sit in that gravy. Store them tightly covered in the refrigerator and reheat them with the gravy so the meat doesn’t dry out.
Cooked turkey necks can be stored in the fridge tightly covered for 3-4 days.
You can freeze leftover necks tightly covered and sealed. For best taste, they will last up to 3 months. Defrost the turkey necks overnight in the fridge and reheat.
Pair With These Side Dishes
Mashed Sweet Potatoes
Ranch Mashed Potatoes
Southern Green Beans
Southern Collard Greens
Baked Corn on the Cob
Southern Candied Sweet Potatoes
Slow Cooker Crockpot Neck Bones
Slow Cooker Crockpot Black Eyed Peas
Slow Cooker Crockpot Oxtails
More Turkey and Poultry Recipes
Baked Turkey Wings
Smothered Turkey Wings
Air Fryer Turkey Wings
Smoked Turkey Wings
Traeger Smoked Turkey
Slow Cooker Crockpot Duck
Crockpot Slow Cooker Bone-in Turkey Breast
Slow Cooker Crockpot Boneless Turkey Breast
Nikki says
Very easy and delicious!!!!
staysnatched says
Glad to hear it!