6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 pounds Large Turkey necks
All-purpose flour
Vegetable or canola oil
Unsalted butter
Better than Bouillon Turkey base
1 large Red Potato
1 Large Carrot
Frozen Organic green peas
Seasonings
1 yellow onion
Celery
Green bell pepper
Garlic
Fresh bay leaves
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Dried Thyme
Dried Parsley
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 2 ribs celery, half of a green bell pepper, and 3 cloves garlic until minced. Rinse celery, and green bell pepper before chopping. You can also use a garlic press to prepare the garlic.
Vegetables
Step 2- Peel and cut 1 large red potato into medium-sized cubes and set aside.
Step 3- Slice 1 large carrot into 1 or 2/16’th’s of an inch thick slices and set aside.
Turkey necks
Step 4- Add turkey necks into a strainer and rinse with cold water. If you want to cut the turkey necks in half in case, they are too long cut around the middle of the turkey neck, apply force with your hands and snap the turkey part back and forth and twist. From there take a sharp knife and cut through it.
Step 5- Add turkey necks, 1 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1 teaspoon dried thyme and 1/4 or 1/2 teaspoon Better than bouillon turkey base into a large bowl. Coat the seasonings and the Turkey base onto the turkey necks with your hands. Place into the fridge for 4 hours or overnight.
Turkey gravy base (Part 1)
Step 6- Add 8 cups hot water and 3 teaspoons better than bouillon turkey base into a large bowl. Stir with a whisk until the turkey base as dissolved into the water. Set aside.
Searing the Turkey necks and vegetables
Preheat fire to medium-high heat.
Step 7- Lightly coat the inside of the large saucepan with unsalted butter. Add Turkey necks and let sear for 2 to 3 minutes on each side. Remove turkey necks and place onto a serving plate and set aside.
Step 8- Lightly coat the inside of the large saucepan with unsalted butter. Add cubed potatoes and sliced carrots and stir. Let sauté for 5 minutes, stirring occasionally. Add Frozen green peas and stir. Let sauté for 1 to 2 minutes. Add sauteed vegetables into a serving bowl covered with aluminum foil and set aside.
Deglazing the saucepan (Extracting the pan juices)
Turn fire off.
Step 9- Add 1/4 cup water and liquid left over from the Turkey necks after marinating into the empty saucepan. Let sit for 2 to 3 minutes. Glide a wooden spatula on the bottom of the saucepan. This will remove the stuck-on pan juices from the inside of the saucepan from when you sauteed the turkey necks and vegetables.
Turkey gravy base (Part 2)
Step 10- Add a small mesh strainer into the bowl with the dissolved turkey base (From part 1). Add the pan juices from the large saucepan into the mesh strainer and stir with a small spoon or spatula for 30 seconds. Remove the mesh strainer and discard any contents leftover in the strainer. Stir the Turkey gravy base and set aside.
Turkey Gravy base (Part 3)
Preheat fire to medium heat.
Step 11- Add 1/3 cup Vegetable or canola oil and 1/3 cup all-purpose flour into a large 8-quart pot. Stir continuously until the roux reaches a brown color. Add 1 1/4 cup chopped yellow onion, 1/2 or 2/3 cup chopped celery, and 1/2 cup chopped green bell pepper. Stir all ingredients together. Let sauté for 4 minutes stirring occasionally.
Step 12- Add 3 cloves chopped or pressed garlic, turkey gravy base, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s Poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/4 or 1/2 teaspoon dried thyme, 1/4 or 1/2 teaspoon dried parsley, and 4 bay leaves. Stir all ingredients together and let come to a simmer.
Smothering the Turkey necks and vegetables.
Turn fire down from medium to medium-low heat.
Step 13- Add turkey neck pieces and stir. Cover pot with lid and let simmer for 3 hours stirring occasionally. Add sauteed vegetables 20 minutes before cooking time ends and stir. Again, cover pot with lid and let simmer for 20 minutes stirring occasionally.
Serve over rice with cornbread or butter bread and enjoy.
YouTube instructional video
