4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds Turkey necks
All Purpose Flour
Vegetable or canola oil
Eggs
Salted or unsalted butter
Mayonnaise
Relish
15oz can sweet peas
Sugar
Rice
Seasonings
1 Yellow Onion
Green Bell pepper
Celery
Garlic
Russet Potato
Tony Chachere’s Creole seasoning
Chef Paul Prudhomme’s Poultry Magic
Preparation of ingredients
Step 1- Chop 1 Yellow Onion, 1/2 Of a green bell pepper, 3 ribs celery and 2 cloves garlic.
Step 2- Peel 1 Russet Potato and chop it into quarter pieces
Step 3- Rinse turkey necks with cold water. Cut each turkey neck in half using a knife with ridges. This will allow you to cut through the bone. Once you have cut halfway through the bone. Break it in half then continue cutting! Also chop any excessive skin or fat off of turkey necks.
Step 4- Sprinkle 2 teaspoons of Tony Chachere’s creole seasoning and 1 teaspoon of chef Paul’s poultry magic. Rub seasonings around each piece of turkey neck.
***Preheat fire to medium high heat***
Step 5- In a medium saucepan add 1 teaspoon oil. Let get hot for 1 minute.
Step 6- Add Turkey necks. Let sear for 2 minutes on each side. Once done remove turkey necks out of pan.
Step 7- Add 2/3 Cup chopped Onion, Green Bell Pepper, Celery and 2 tablespoons of chopped garlic. Stir and let simmer for 5 minutes. After 5 minutes Add 3 Cups water, 1/2 teaspoon on Tony Chachere’s creole seasoning and 1/2 teaspoon chef Paul Prudhomme’s poultry magic. Stir all ingredients together.
Step 8- Add liquid mixture along with your turkey necks into a slow cooker. Let slow cook on high for 4 to 5 hours or until meat is tender. Once done remove your Turkey necks out of the slow cooker and place into a bowl.
Making the Roux
***Preheat fire to medium high heat***
Step 9- Add 1/4 Cup Oil. Let get hot for 2 minutes. Add 1/4 Cup oil and stir constantly for 5 or more minutes. Within 5 minutes your roux should be a brown color.
Step 10- Once your roux has reached a brown color turn your fire off and continue to stir for an additional 5 minutes. Your roux will still be very hot and will change color as you are stirring. This will allow your roux to reach a dark brown color. Once done let your roux cool completely.
Cooking the Rice
***Preheat fire to medium high heat***
Step 11- Add 1 1/2 to 2 quarts water into a medium sized pot. Let come to a boil.
Step 12- Add 1 Cup rice. Let boil for 7 to 10 minutes. Once time is up taste rice to see if it is at your desired texture.
Step 13- Drain cooked rice into strainer and rinse off with cold water. Place strainer on top of pot. Place lid on top.
Cooking the Green Peas
***Preheat fire to medium high heat***
Step 14- Add One 15 oz can of sweet peas. Let get hot.
Step 15- Add 1/8 Cup chopped yellow onion, 3 Tablespoons of Salted or unsalted butter and 1/4 cup sugar. Stir all ingredients together. Let simmer for 5 minutes.
Making the Potato Salad
***Preheat fire to medium high heat***
Step 16- Add 2 quarts water into a medium sized pot. Let come to a boil.
Step 17- Add Potatoes and 2 eggs. Let boil for 15 minutes.
Step 18- Remove Potatoes and eggs. Add them into a separate bowl. Let potatoes and eggs cool slightly for 5 minutes.
Step 19- Crack the top and bottom portions of both eggs and peel the shell off of the egg while rinse it with cold water.
Step 20- Mash potatoes using the back of a spoon Shred 2 boiled eggs into the potatoes using a grater or shredder. Stir all ingredients together.
Step 21- Add 1/8 Cup Chopped yellow onion and celery. Then add 2 Tablespoons relish. Stir all ingredients together.
Step 22- Add 1/4 Cup Mayonnaise, 2 teaspoons mustard and 1/4 teaspoon Tony Chachere’s creole seasoning. Stir all ingredients together. Once done cover bowl with lid and place into fridge. Serve cold!
Making the Gravy
***Preheat fire to medium high heat***
***Make sure you have cooked your turkey necks in your slow cooker before proceeding to this step***
Step 23- Add your roux into a large saucepan. Let get hot for 2 minutes.
Step 24- Add liquid mixture into saucepan and stir. Let simmer for 10 minutes.
Step 25- Add Turkey necks and stir. Let simmer for 5 minutes. Once done Let it cool so the flavors and settle and increase.
Serve Turkey necks and gravy over rice. Add Green Peas and potato salad on the side. Now you have yourself a good ol Southern meal. Enjoy!
YouTube instructional video
