4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
4 1/2 or 5-pounds large Turkey necks, Turkey legs or Turkey wings
Salted butter
Tomato paste
Vinegar
Molasses
Sugar
Brown sugar
Honey
Hickory liquid smoke
Mesquite liquid smoke
Seasonings
Yellow onion
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Mesquite seasoning
Zatarain’s crab boil or cayenne pepper (Optional)
Tools you’ll need
10 by 15-inch roasting pan
Food processor
Aluminum foil
Pastry brush
Preparation of ingredients
Barbecue sauce
Note- If you run out of this, you can make a second batch or simple double the recipe.
Step 1- Add 9-ounces in weight of Tomato paste, 3 tablespoons vinegar, 1 1/2 tablespoons hickory liquid smoke, 1 1/2 tablespoons mesquite liquid smoke, 3 tablespoons Molasses, 3 tablespoons honey, 3 tablespoons sugar, 3 tablespoons brown sugar, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, and 1/4 teaspoon Zatarain’s crab boil or cayenne pepper into a medium sized bowl. Stir all ingredients with a whisk until combined. Place into the microwave on high for 1 minute and 30 seconds. Stir mixture once again with a whisk and set aside to cool.
Onion garlic puree
Step 2- Add 1/2 yellow onion and 2 cloves garlic (chopped into medium sized chunks) into a food processor. Blend for 30 seconds to 1 minute and set aside.
Turkey necks
Step 3- Add Turkey necks into a strainer and rinse with cold water. Once done, add turkey necks into a large bowl and season with 1 1/2 or 2 teaspoons salt, 1/4 or 1/2 teaspoon black pepper, 1 1/2 or 2 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s poultry magic, 2 tablespoons Mesquite seasoning, 1/2 teaspoon Zatarain’s crab boil or cayenne pepper, onion and garlic puree, 1/4 cup barbecue sauce, and 2 to 4 tablespoons Hickory or mesquite liquid smoke. Coat all seasonings onto turkey necks using your hands. Cover bowl with lid or add turkey necks into a large clear plastic food storage bag. Let marinate for 4 hours or overnight. For best results, let marinate over overnight.
Baking the Turkey necks
Preheat oven to 325-degrees.
Quick tip- You can add a roasting rack into your roasting pan if you don’t want your turkey necks to roast directly on the bottom of the pan.
Step 4- Add the Turkey necks into the roasting pan along with all the juices from the marinade. From there add 1/2 cup water, this will prevent the turkey necks from drying out during the baking process. Cube 4 or 5 tablespoons cold salted butter and add butter cubes around the turkey necks and the sides of the roasting pan.
Step 5- Add aluminum foil on top of your roasting pan. Make sure the foil can wrap around the edges of your baking pan. Poke holes on top of the Aluminum foil to allow the steam to escape during the baking process. Place into a preheated 325-degree oven on the lower rack (One level above the lowest rack setting in your oven) for 4 hours.
Step 6- Remove turkey necks from oven and add them on to a separate pan (11 by 17-inch pan) lined with aluminum foil. Any pan juices left over in the 10 by 15-inch roasting pan can be used to make a gravy.
Set your oven broiler to high.
Step 7- Generously brush all sides of turkey necks with barbecue sauce. Place into the broiler part of your oven on high for 5 minutes on each side. From there remove from the oven broiler and let cool for 5 to 10 minutes before serving.
YouTube instructional video
