Smoked Turkey Neck Recipes Allrecipes

BRIDGETTE'S SMOTHERED TURKEY NECKS

Steps:

• 1. 1. Heat your pan and add oil and butter. I used my Montell Williams counter top (crockpot/stove/oven) it does a lot on the counter top without heating up the kitchen.
• 2. 2. Season the turkey necks with Chef gone Mad, onion powder and garlic powder and allow to come to room temperature.
• 3. 3. Add the turkey necks to hot oil. I fried on each side for 1 minute just to brown and removed to continue frying the rest of the turkey necks.
• 4. 4. Set turkey necks to the side
• 5. 5. Add celery and bell peppers to the pan and sauté for 5 minutes.
• 6. 6. Add onions and fry for 5 minutes
• 7. 7. Add gravy to the pan and let simmer for 5 minutes. Taste the gravy and add more seasoning to your taste if necessary.
• 8. 8. Return turkey necks and drippings to gravy and I let it cook on crockpot on high for 3 hours, don't forget to check and stir, make sure nothing sticks to the bottom of the crockpot.
• 9. 9. If you're using a regular pot, let the turkey necks simmer until they are as tender as you desire. I like my turkey necks very tender almost "falling off the bone".
• 10. 10. I served mine with rice, buttery green peas and potato salad, bcuz that's how I like to eat mine.

TURKEY IN A SMOKER

Steps:

• Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
• Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
• Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

TASTY COLLARD GREENS WITH SMOKED TURKEY

Steps:

• Place turkey necks and collard greens in a 4-quart or larger pot over medium heat. Pour water and chicken broth over top. Add jalapeno, salt, and lemon-pepper seasoning; bring to a boil.
• Boil until greens are tender, about 1 hour.

SMOKED TURKEY

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.