Smoked Turkey Necks
I've been sharing recipes with yall for a decade, and with my Southern roots you know to expect well-seasoned, real deal flavor from me. The trick to turkey necks that make people stop mid-bite is all about that smoke and simmer. You can’t rush it. Let the smoke do its thing, then let ‘em cook low and slow until they’re tender enough to fall apart with a fork. I've done the hard work so you don't have to. Go ahead and pull up a seat!
Servings 2 servings
Calories 622kcal
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
- 2 tablespoons melted butter Measured solid.
- 1 tablespoon apple cider vinegar
- 1 cup broth Any broth, turkey, chicken, vegetable, etc.
- foil
Instructions
- Preheat smoker to 225 degrees.
- 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.
- Add the seasoned turkey necks to the smoker. Smoke for 1 ½ hours. Remove the turkey necks and place them onto foil. Drizzle with melted butter and apple cider vinegar. Wrap the turkey necks in the foil. Smoke for an additional hour.Ensure the turkey reaches an internal temperature of at least 165 degrees. Cook longer if necessary.
- If you like tender, fall-off-the-bone turkey necks, add the broth to a pressure cooker then place the smoked turkey necks on top. Pressure cook for 15-20 minutes until tender.Alternatively, you can add the smoked turkey necks to a baking dish. Bake on 370 degrees until tender.
Notes
The recipe can easily be doubled and adjusted to suit what will fit in your smoker.
I love to use apple wood/pellets. You can also use the Traeger Signature blend, cherry, pecan, oak, peach, or alder.
Nutrition
Serving: 1pound | Calories: 622kcal | Carbohydrates: 1g | Protein: 92g | Fat: 26g