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Brown Stew Turkey Necks

Tender fall off the bone turkey necks, carrots, onions, and peppers in a classic sweet and spicy brown stew sauce.

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WHAT’S GOING ON HERE:

Turkey necks: Turkey necks are actually a  meaty part of the turkey. It’s a cheap cut that works great roasted, or in stews and soups. Turkey necks can be extremely meaty especially when cooked correctly. If you like turkey meat you’ll love turkey neck bones.

Veggies: For my brown stew I keep it classic with minced onions , bell peppers and scotch bonnets too marinade the turkey in and thick sliced carrots to soak in all that brown stew sauce.

Allspice: Allspice is the key spice to that brown stew flavor. Allspice taste like a combination of cinnamon, nutmeg and clove hence the name allspice. The whole berry is ideal for that that deep rich flavor.

Browning: Browning is the key to that deep dark brown stew look. Traditionally browning is a burnt brown sugar syrup that is caramelized and deepens the flavor and color of the stew. Store bought browning is more about color and less about flavor. That is why brown sugar added back into the dish is so important.

Brown sugar: Brown sugar tames the heat but also gives the meat the color you want when you first sear it. When searing the neck bones the residual brown sugar will cook and darken the meat. The sugar sticks and caramelizes resulting in a deep dark color.

TIPS & TRICKS FOR THE BEST BROWN STEW TURKEY NECKS

cut the turkey necks: for this dish i like to chop up my turkey necks. i think it not only looks better but makes it easier to eat. when cutting the turkey necks use a sharp butchers knife to help get through the bone.

marinating: marinating the turkey necks are really important the only time you’ll be able to add flavor to the turkey necks directly is in the beginning. once you add the broth and it becomes stew your chance of getting the seasoning all the way to the meat is impossible.

separate the meat and veggies: before cooking the meat its important to separate the meat from the veggies. you want to make sure the meat get enough direct contact with the pan. add the veggies in with the meat will cause it to steam and you’ll lose some color. also hold off on the minced garlic till later since its impossible to separate.

SIMILAR INGREDIENTS TO:

  1. SOUTHERN STYLE OXTAILS
  2. STEWED CHICKEN AND SAUSAGE
  3. CRAWFISH & SAUSAGE ÉTOUFFÉE

ENJOY THIS RECIPE WITH:

  1. STEWED OKRA & TOMATOES
  2. BUTTER BRAISED CABBAGE WEDGES
  3. SOUTHERN STYLE PORK NECK BONES

Brown Stew Turkey Necks

Brown Stew Turkey Necks
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INGREDIENTS

  • 3LB Turkey necks, chopped
  • 1 Yellow Onion, chopped
  • 1 Yellow Bell Pepper, chopped
  • 1 Scotch Bonnet Pepper, whole seeds intact.
  • 2 Carrots, sliced
  • 2 Green Onions, chopped
  • 6 Garlic Cloves, minced
  • 3Tb Brown Sugar
  • 1Tb Browning
  • 1Tb Garlic Powder
  • 2tsp Onion Powder
  • 1tsp Allspice Berry, freshly grated
  • 1Tb Thyme
  • Salt
  • 1Tb Black Pepper
  • 3-4c Chicken Broth
  • 1tsp Ginger, freshly grated
  • 2Tb Ketchup
  • 1Tb Cornstarch+ 1tsp Water
  • 3Tb Canola Oil

INSTRUCTIONS

  • Start off by marinating the turkey necks.
  • Combine the turkey necks with the bell peppers, onions and scotch bonnets.
  • Season the mixture with thyme, black pepper, garlic powder, onion, allspice, brown sugar and browning along with 1Tb salt. Stir, and let the mixture sit for 2 hours to overnight,
  • Once its time to cook separate the turkey necks from the veggies. Reserve the veggies and marinade for later use.
  • Heat a Dutch oven over medium high heat.
  • Add in canola oil. Working in two or three batches place the turkey necks in the hot pot and sear on each side for 1-2 minutes. Remove and repeat the process till all the turkey necks are done.
  • Once the batch is cooked no need to remove it from the pot.
  • Return the other turkey necks to the pan along with the veggies and marinade. Pour it all in,
  • Stir. Let cook for about 5 minutes.
  • Add in chicken broth, ginger, fresh garlic, green onions, carrots cornstarch slurry, and ketchup. Add more browning for a darker color. Season with salt and pepper.
  • Bring to a boil then simmer for 1 hour 30 minutes till the turkey necks are tender.
  • At the last 20 minutes simmer the pot uncovered to thicken some of the liquid.
  • At this point you can taste the stew and adjust the heat and seasoning.
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