Turkey Neck Recipe
Jamaican Style
Ingredients
Seasoning the Turkey Neck
- 2 Pounds Uncooked Turkey Necks Cleaned, washed and cut into 1 inch pieces
- 2 Tablespoons Jamaican All Purpose Seasoning with or without salt
- 1 Tablespoon Smoked Paprika
- 2 Tablespoons Jamaican Browning
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
Stewing the Turkey Necks
- 1 Sprig Fresh Thyme
- 2 Whole Dried Chilis or 1 teaspoon of Scotch Bonnet Pepper
- 6 Whole Pimento or All Spice Berries
- 1 Large Carrot Peeled and Chopped
- 6 Cloves Garlic Chopped
- 1 Cup Bell Peppers Chopped
- 1 Cup Onions Chopped
- 2 Tablespoon Vegetable Oil
- Water (or Stock) as needed
Instructions
Seasoning the Turkey Neck
- In a clean bowl, add the washed turkey neck pieces, Jamaican all purpose seasoning, smoked paprika, Jamaican browning, salt and pepper.
- Use your hands or a large spoon to incorporate all the ingredients. Set aside until ready to cook or refrigerate overnight.
Stewing the Turkey Neck
- Place a large, thick pot on medium high heat and add the vegetable oil.
- Brown each piece of turkey neck on each side for 3 minutes. Remove the browned pieces and add them to a bowl, Repeat the process until all the pieces are browned.
- Once all the pieces are browned, turn the flame to medium.
- Immediately add all the chopped vegetables, fresh thyme, pimento, dried chilis or scotch bonnet pepper and water. Just enough water to cover the turkey neck.Cover and allow the turkey neck to cook for about 45 minutes.
- After 45 minutes, check the water level, if it has dried out, add more water to cover the turkey neck. Cover and allow the turkey neck to cook for another 45 minutes.
- Uncover and simmer for 10 minutes. Ajust the salt if needed.
- Serve over Jasmine Rice
