Southern Smothered Turkey Necks with Rich Gravy

Fork-Tender & Full of Soul: Smothered Turkey Necks in Rich, Peppery Gravy

Now listen here, flavor seekers—your flavor lovin homie got somethin’ to slow your roll and warm your soul. We talkin’ about Southern Smothered Turkey Necks and homemade gravy, baby—where deep-down, fall-apart tender meets rich, slow-cooked gravy that clings to every bite. (Video and PHoto Guidance Included)

This ain’t no flash-fry situation; we are takin’ our time—braisin’ low and slow until those necks melt like velvet in your mouth, steeped in layers of onion, garlic, thyme, and peppery warmth.

The turkey neck may not be the prettiest cut in the butcher’s case, but trust and believe—it’s the truth when cooked right.

Beats and Eats (music to pair with turkey necks)

Turkey necks don't get their just dues. Soft, tender, and out of this world taste.

Rick James’ “Moonchild” floats with deep basslines, velvet synths, and sensual swagger—just like slow-braised pork neck bones steeped in briny richness and smoky depth. The song’s dreamy funk mirrors the dish’s savory, fall-off-the-bone comfort, where each note and bite unfolds with slow-cooked intention and soulful intensity.

What To Serve With Turkey Necks

Turkey necks are the ultimate comfort food. Serve turkey necks and gravy with sides that are just as comforting and soulful. At a minimum layer the gravy and turkey necks on top of a hot plate of rice garnished with diced green onions. But I like these with some surprisingly good fried black eyed peas, as well as a side of Southern-style collard greens with smoked turkey.

make this smothered turkey necks recipe

If you make this delicious smothered turkey necks recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists. 

Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.

Smothered Southern Turkey Necks

Creole flavored Turkey Necks recipe that are comforting and delicious. Tender turkey necks are smothered with onions, celery, garlic, and a deeply flavored roux!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Course: Main Course

Cuisine: Soul Food, southern

Servings: 4 people

Calories: 737kcal

Author: Marwin Brown

Ingredients

• ▢ 2 lbs Turkey Necks regular unsmoked
• ▢ 4 slices of Bacon
• ▢ 1 tablespoon Creole Seasoning
• ▢ 1 teaspoon black pepper
• ▢ 1 med Yellow Onion diced
• ▢ 4 Garlic Cloves diced
• ▢ 3 Celery ribs diced
• ▢ 1 Bell Peppers seeded and diced
• ▢ 1 Bay Leaf
• ▢ 1 teaspoon Dried Thyme
• ▢ ½ teaspoon Dried Oregano
• ▢ 2 cups Chicken Stock
• ▢ ¼ cup Worcestershire sauce
• ▢ ½ cup Beer
• ▢ ½ cup Flour
• ▢ ½ cup Melted Butter

Instructions

• Fry bacon in a dutch oven pot. Remove bacon and set aside.
• Season turkey necks with ½ the creole seasoning. Brown all side of the turkey necks in the bacon fat. Remove and set aside.
  
• Add the onions and saute 3-5 minutes until onions are a bit translucent. Add the celery, garlic, and peppers sautéing for another minute.
  
• Season the vegetables with ¼ of the creole spice mix, pepper, plus the dried herbs.
• Add the beer and deglaze the bottom of the pot scraping up any brown bits. Reduce the beer about half, then add the stock and Worcestershire sauce. Add remaining seasoning plus the bay leaf and mix well.
  
• Add the turkey necks back to the pot. Bring everything to a boil then reduce to a simmer and cover with lid.
  
• Pre-heat oven to 325 degrees F. Place the pot into the oven and let braise about 2 hours.
• While the turkey necks cook, make your roux. Add butter and flour to a cast iron skillet and heat on medium. Mix the flour into the melted butter well and stir continuously until desired color.
• Remove the turkey necks from the oven. Take the turkey necks out of the pot and set aside. Add the roux to the pot and mix well. Cook on the stovetop over medium heat to allow the sauce to thicken.
  
• Serve the turkey necks with rice, topped with the gravy.
  

Video

Notes

You can make these with either raw or smoked turkey necks depending on what’s available to you. I prefer raw as they tend to be slightly more tender when cooking.

I like to make my own seasoning mix for more control particularly when it comes to salt. Many commercial ones, though flavorful typically contain a lot more salt. To make your own mix together paprika, cayenne, onion powder, garlic powder, kosher salt, black pepper, and dried thyme.

Use a full body beer vs a light one. I’m partial to a lager or pilsner style brew.

Season at each step for rich, deep flavor.

Nutrition

Calories: 737kcal | Carbohydrates: 28g | Protein: 46g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 340mg | Sodium: 1224mg | Potassium: 766mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2285IU | Vitamin C: 44mg | Calcium: 104mg | Iron: 5mg

Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.

My YouTube Channel

Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!

Sharing is caring!