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

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

LETS STAY CONNECTED