Turkey neck recipes. Turkey neck properties, calorie content and cooking recipes. Turkey neck soup

What dishes can be prepared from turkey neck? There are a lot of recipes for every day. This includes soup, jellied meat, goulash, as well as baked and stewed necks. They are prepared in a saucepan, in a frying pan, or in a slow cooker. Below are a few simple and accessible recipes for cooking turkey neck.

• one turkey neck;
• small onion;
• one carrot;
• three potato tubers;
• three tablespoons of vegetable oil;
• chopped greens;
• salt.

Turkey Neck Soup Recipe:

1. Grate the carrots, dice the onion, fry in oil in a frying pan over moderate heat.
2. Cut the turkey neck into three parts and boil until fully cooked.
3. Peel the potatoes, cut into pieces and add to the broth. Cook until the vegetable is completely cooked.
4. Remove the necks from the pan, mash the potatoes with a masher, add the fried onions and carrots to the soup, and cook for another five minutes.
5. Throw in the chopped herbs, turn off the stove, and leave the soup to steep for ten minutes.
6. Pour the finished dish into portioned plates, add a piece of neck to each.

Turkey neck jellied meat

The recipe is very simple. The dish is quick to prepare, tasty and inexpensive. To prepare it, you will need gelatin, since the broth does not have enough stickiness to harden on its own.

• 0.8 kg turkey neck;
• one carrot;
• 5 cloves of garlic;
• one onion;
• six black peppercorns;
• instant gelatin;
• salt.

1. Place the necks in a saucepan, add a liter of water, cover and cook over low heat.
2. When the water boils, skim off the foam and cook for about 2-3 hours.
3. One hour before the end of cooking, put carrots and onions into the pan, add peppercorns and salt.
4. If desired, you can add roots: celery, parsley, parsnip.
5. When the process is finished, the meat should fall off the bones on its own.
6. Place the meat in jellied molds, add garlic, passed through a press, to each.
7. Add gelatin to the strained broth.
8. Pour the broth into containers, put the carrot pieces and put them in the refrigerator until completely frozen.

Properties and calorie content

Turkey necks consist of a large number of small bones and pulp, so in most cases they can be used as the basis for a rich first course. To enhance and diversify the taste of dishes made from this product, various herbs and spices are used. Based on reviews, we can conclude that turkey necks are very tasty when they are cooked in the oven or stewed with potatoes, boiled or baked, or fried in a frying pan with or without skin. This ingredient is used to make delicious, simple and healthy dishes in many countries around the world.

The calorie content of this part of the turkey carcass is 125 kilocalories. It should be noted that heat treatment reduces this indicator. The product's glycemic index (GI) is zero, so turkey is absolutely safe for people with diabetes. Per 100 grams of product there are 16.5 grams of protein and 6 grams of fat. This meat does not contain carbohydrates, so it can be made part of the diet. The necks contain vitamins B, A, C, E, PP, H, K. This meat is rich in zinc, selenium, copper, magnesium, calcium, and manganese.

In a slow cooker

Another recipe is turkey neck in a slow cooker. What to take:

• 2 turkey necks;
• two cloves of garlic;
• one onion;
• Italian herbs;
• salt.

1. Wash the necks, cut into pieces, add water and leave in it for 30 minutes.
2. Place the offal in a multicooker bowl, add salt, Italian herbs, diced onion and chopped garlic.
3. Pour in a little water and turn on the “Stew” program for an hour and a half.

Benefits and possible harm

Turkey necks are a tasty, healthy product, the consumption of which has a beneficial effect on the body. They contain a large amount of vitamins and a small percentage of cholesterol, which distinguishes this meat from other types. The value of this product is high for the following reasons:

• absence of allergic reactions;
• low calorie content;
• rich composition, which is important for the normal functioning of the human body;
• easy digestion and rapid breakdown of fats.

Eating turkey necks benefits the heart and blood vessels, prevents joint diseases, strengthens the immune system, strengthens male strength, prevents the formation of cancer, and normalizes metabolism.

Contraindications for the use of the product are kidney diseases and gout. But even healthy people should not overuse their necks. Like any other type of meat, they can be harmful if consumed in excess. This product can also have a detrimental effect on health if it is expired or of poor quality.

The mandatory consumption of turkey necks can be recommended in the following cases:

• childhood, pregnancy, breastfeeding;
• people who are exposed to constant nervous tension, stress, and have problems sleeping;
• during constant physical activity, previous operations and serious illnesses.

With stewed vegetables

• 1.5 kg neck;
• two onions;
• three carrots;
• two tablespoons of vegetable oil;
• salt and pepper.

1. Wash the necks, cut into pieces.
2. Heat vegetable oil in a frying pan, add offal and fry. Add salt and pepper a few minutes before cooking.
3. Place the finished necks into a baking dish.
4. Cut the carrots into strips, the onion into half rings, place in a frying pan, fry and place in the pan. In addition, pour in a glass of hot water, sour cream and salt.
5. Place the mold in a hot oven for half an hour.
6. Check the readiness with a knife - the meat should be soft.

Serve buckwheat, vegetables, potatoes, and rice as a side dish.

Nutritional and energy value:

Turkey neck recipe with tomatoes

• 1 kg turkey necks;
• 500 g tomatoes;
• garlic;
• pepper;
• seasonings (can be used for chicken);
• salt.

1. Remove the skin from the tomatoes: make crosswise cuts, place in boiling water for one minute, then place under a stream of cold water.
2. Grate half the tomatoes on a coarse grater, cut the rest into cubes.
3. Salt and pepper the tomatoes, squeeze out the garlic, add seasonings and mix.
4. Wash the offal, cut each into three parts and dry.
5. Fry the turkey necks in a frying pan until golden brown.
6. Pour hot water over the meat and place on the stove. When it boils, cover with a lid and simmer for 40 minutes over low heat.
7. Remove the lid, turn the necks over, add the tomato sauce. Cover with a lid and continue to simmer for another half hour.

Can be served as a separate dish or with a side dish. The best side dish is fresh vegetables with herbs.

Soup

What to take:

• one turkey neck;
• small onion;
• one carrot;
• three potato tubers;
• three tablespoons of vegetable oil;
• chopped greens;
• salt.

Turkey Neck Soup Recipe:

1. Grate the carrots, dice the onion, fry in oil in a frying pan over moderate heat.
2. Cut the turkey neck into three parts and boil until fully cooked.
3. Peel the potatoes, cut into pieces and add to the broth. Cook until the vegetable is completely cooked.
4. Remove the necks from the pan, mash the potatoes with a masher, add the fried onions and carrots to the soup, and cook for another five minutes.
5. Throw in the chopped herbs, turn off the stove, and leave the soup to steep for ten minutes.
6. Pour the finished dish into portioned plates, add a piece of neck to each.

The simplest recipe

Turkey neck (cooking recipes allow you to combine it with spicy spices and garlic) turns out to be dietary when baked.

What ingredients will you need?

To prepare the dish you need to take:

• Turkey necks – 1 kg.
• Garlic – 3-4 cloves.
• Salt and ground black pepper - to taste.

Step-by-step cooking process

Cooking a dish consists of the following steps:

1. The necks must be washed well, film and other unnecessary elements removed from the surface and dried with paper towels.
2. Prepared necks need to be salted.
3. The salted meat should be placed in a baking dish and peppered.
4. The garlic must be peeled, washed and crushed with a knife.
5. The prepared garlic should be placed in a baking dish, placed between the necks.
6. The mold should be covered on top with foil or parchment paper and placed in an oven already preheated to 180 0 C.
7. After 30 minutes, the foil/parchment must be removed from the pan and placed back in the oven.
8. After this, the dish should be kept in the oven for about 40 minutes at a temperature of 200 0 C.

What can I add?

To add juiciness and a sweet taste to the dish, you can add onions (you will need 1 large onion). It should be cut into half rings and placed together with the garlic between the turkey necks.

How to serve

Baked necks should be served hot in combination with mashed potatoes, buckwheat rice and other cereal porridges. The meat can be placed on a large dish on top of lettuce leaves, and fresh herbs can be sprinkled on top.

Recipe: Turkey necks stewed in beer and cream

Ingredients:

turkey necks - 2 pcs; onions - 2 pcs; heavy cream - 200 grams; dark beer - 200 grams; curry - to taste; salt - to taste; ground black pepper - to taste; sunflower oil - 2-3 tbsp. spoons

When my husband brought home the turkey necks, I was at first very surprised by their size - they were so large and meaty.

I didn’t intend to cook jellied meat in the near future, so I decided to stew them, but I found an option with beer and cream on the Internet. It turned out very tasty, so I share the result with every reader and highly recommend preparing a very tasty ludo.

The first step is to separate the turkey necks into small pieces. This can be done using either a kitchen hatchet, but in the absence of one, an ordinary hammer paired with a large knife will do; this is exactly the way I divided turkey necks into segments.

Next we will marinate the portioned pieces. For this we need the well-known curry seasoning, salt and ground black pepper. I use the seasoning from this manufacturer, because there is not a drop of chemicals in it.

Sprinkle the turkey necks with seasoning, add salt and ground black pepper.

Mix everything thoroughly and leave it like this for an hour, or even more, so that the meat marinates.

Meanwhile, peel the onions and cut them into half rings.

It's time to heat treat the turkey necks. Heat a frying pan using refined sunflower oil. Place the prepared and marinated necks in a frying pan and fry them until golden brown over high heat on one side, and then on the other.

Since my frying pan is deep enough, we will simmer in it. If you do not have such a frying pan, then place the necks in a cauldron and continue the stewing process there. Add chopped onion to the necks, stir and fry until it becomes soft and transparent.

Then add cream to the pan.

I use homemade heavy cream. If you don't have these, use sour cream instead.

The next component will be beer - I have locally produced dark beer.

Add beer to the pan, after which everything hisses and bubbles, but this lasts a couple of minutes.

Cover the pan with a lid and continue to simmer the turkey necks over low heat for about 1.5, or even 2 hours, until fully cooked.

The result is very soft and tender meat that melts in your mouth.

We will serve turkey necks stewed with beer hot; I chose buckwheat porridge as a side dish, but it can be anything - mashed potatoes, pasta and any other porridge. I also advise you to add some greens and prepare some light salad.

I am sure that you will definitely like this dish - I pleasantly surprised my husband and received a sea of ​​enthusiastic applause from him. Bon appetit and good luck with your culinary experiments.

Cooking time:
PT02h40M2 h. 30 min.
Is this a good recipe?

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Up your sleeve

When baked in a sleeve, the necks cook faster, bake evenly and become juicy due to simmering in their own juices.

What ingredients will you need?

The products that will be needed to prepare the dish are presented in the table below:

Step-by-step cooking process

To bake turkey necks you need:

1. The meat should be washed well, any remaining feathers and film should be removed and dried with a napkin.
2. You need to make small cuts in the necks and rub them with a mixture of salt and spices. Ground black pepper, ginger, paprika, cloves and coriander go well with turkey meat.
3. In a suitable container (it is better to use a special mortar), you need to mix lemon juice, olive oil and mustard.
4. Rub the prepared marinade over the meat and leave it to steep for 1 hour in the refrigerator in a sealed bag or under a tightly closed lid.
5. After the specified time has passed, the meat must be removed and rubbed with sour cream on top.
6. Pieces of butter should be inserted into the cuts made - when baking, it will give the meat additional juiciness.
7. The prepared necks should be placed in a baking bag, with rosemary, garlic, lemon zest and the remaining marinade inside.
8. The hermetically sealed sleeve with the meat inside should be placed in an oven preheated to 200 0 C for 15 minutes.
9. After the specified time has passed, the oven temperature should be reduced to 160 0 C and bake the necks for another half hour.

5-10 minutes before the end of the cooking time, you need to open the sleeve so that the meat gets a golden brown crust.

What can I add?

You can add additional nutritional value to the dish by adding mayonnaise - it should be mixed in equal proportions with sour cream.

How to serve

It is recommended to serve baked necks hot as an independent dish. Additionally, the meat can be decorated with herbs on top.

Tender Turkey Neck

Dancing from the stove to the computer!!!

Not long ago I heard on TV from some chef that the most tender meat is the neck of a turkey if you simmer it for a long time.

I immediately imagined a dish like pate, and also stewed meat. This idea popped into my head and so I finally decided to implement it. I liked the result - it turned out to be a very budget-friendly delicacy, not inferior in taste to duck stew.

I prepared 2 cooking options - in oil, and a more dietary one - in water. An appetizer cooked in oil can be stored in the refrigerator longer, but cooked like jellied meat in water, it can be used more quickly. I didn’t notice any fundamental difference in taste - both are good.

For a 500g jar: turkey necks - 4 pcs. garlic - 4 cloves vegetable oil - 1 cup (water - 2 cups) peppercorns - 3 pcs. bay leaf - 2 pcs. dried red pepper petals - 1/3 tsp salt, pepper - to taste

Preparation: You can cook it in a slow cooker, but you can also cook it in the oven, in a heat-resistant container with a lid.

So, put the necks and garlic in a multicooker bowl (or mold), fill it with vegetable oil (or water), add spices and turn on the “jelly” mode for 3-3.5 hours (or put the closed mold in an oven heated to 160 degrees for that same time).After the time has elapsed, remove the necks one by one from the dish in which they were cooked, using 2 forks, separate the meat from the bones.

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With garnish

Turkey neck, recipes for which require its simultaneous combination with a side dish, is compatible with potatoes.

How to cook a turkey neck? The necks can be baked with a side dish of potatoes.

This dish can be a complete everyday or festive dinner.

What ingredients will you need?

For the dish you should prepare the following products:

• 4 things. medium sized potatoes;
• 600 g turkey necks;
• 1 large onion;
• 2 cloves of garlic;
• 3 tbsp. l. mayonnaise;
• 1 tbsp. l. honey;
• 2 tbsp. l. mustard;
• 50 ml refined vegetable oil;
• 50 ml soy sauce;
• Spices and salt are added to taste.

Step-by-step cooking process

Cooking a dish consists of several stages:

1. The meat needs to be washed and any remaining film and veins removed from it. If the neck is long, it is recommended to cut it into 2-3 parts.
2. Next, you should prepare the marinade: in a suitable container you need to mix mustard, sour cream, honey, vegetable oil and soy sauce.
3. The onion must be cut into half rings and combined with the marinade.
4. Peeled and chopped garlic should also be added to the marinade, mixing everything thoroughly.
5. Dip the necks into the prepared marinade, stir, and cover with a lid.
6. The meat must be refrigerated and marinated for at least 30 minutes. For a richer flavor, the necks can be left in the marinade overnight.
7. Potatoes must be peeled, washed and cut into bars or slices. When using new potatoes, you don’t need to remove the skins from them - just wash the potatoes well.

8. Place the marinated meat in a baking dish.
9. The prepared potatoes should be placed in the container where the meat was marinated and mixed.
10. Then place potatoes on top of the meat.
11. Cover the mold with a lid and place in a preheated oven (temperature should be 180 0 C) for 40 minutes.
12. 10-15 minutes before the end of cooking, you can remove the lid from the pan to form a baked crust on the potatoes.
13. During the cooking process, potatoes should be 2-3 times. pour over the sauce located at the bottom of the pan.

With sauce

Turkey neck (recipes for cooking with sauce require preliminary marinating of offal), cooked under marinade, turns out juicy and tender.

Adding your favorite spices will highlight the taste of the meat.

What ingredients will you need?

The products required for roasting offal are listed in the table below:

Step-by-step cooking process

Preparation consists of the following steps:

1. Necks should be washed and dried.
2. In a suitable container you need to mix honey, soy sauce, ketchup, mustard and spices.
3. The garlic must be peeled and chopped, and then added to the prepared mixture and mixed.
4. The prepared marinade should be mixed with offal.
5. The marinated meat should be covered with cling film and placed in the refrigerator to steep for 1 hour.
6. The baking sheet should be covered with parchment paper or foil and greased with vegetable oil.
7. Place the marinated necks on the prepared baking sheet. They should be placed in 1 row for even baking.
8. Top the meat with the remaining sauce.
9. The necks should be baked at a temperature of 180 0C for 50-60 minutes.

What can I add?

To give the dish a richer tomato flavor, ketchup can be replaced with tomato paste or fresh tomatoes can be used. In the latter case, they must be peeled and chopped using a blender.

How to serve

Baked necks can be served both hot and cold with sour cream sauce, ketchup and a side dish of fresh vegetables or potatoes.

With vegetables

Baking with vegetables gives the meat a richer, more pronounced taste and juiciness.

What ingredients will you need?

To prepare the dish you will need the products listed in the table below:

Step-by-step cooking process

Cooking a dish consists of the following steps:

1. After washing, the necks should be dried and cut into portions into 2-3 pieces.
2. Next, they need to be put in a saucepan and put on fire to cook.
3. 20 minutes after the water boils, add salt to the necks and cook them for another 40 minutes.
4. Onions and carrots should be peeled and cut: carrots into small pieces, and onions into large half rings.

5. Chop the garlic and add 1/3 of the total amount to the oil heated in a frying pan.
6. The garlic should be browned, and then add onions and carrots to it.
7. Combine black and red peppers, add part of the resulting mixture to the vegetables and mix. Vegetables must be fried until golden brown.
8. Add fried vegetables, remaining garlic and chopped green onions to the cooked meat.
9. All ingredients must be mixed and placed in a cauldron or deep baking dish.
10. Next, the form with the meat should be placed in the oven, preheated to 230 0 C.
11. After 10 minutes, the oven temperature should be reduced to 200 0 C, and after another 30 minutes - to 180 0 C. After this, baking should be continued for another 1 hour.

How to serve

Necks baked with vegetables are served hot as a separate dish. You can sprinkle them with chopped fresh herbs on top.

Compound

• Water – 3 l
• Turkey neck – 300-400 g (one neck)
• Millet – 1 cup (200 g)
• Potatoes – 3-4 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Dried herbs (dill and parsley) - to taste
• Ground black pepper - to taste
• Salt - to taste

Preparation:

Pour water into a saucepan and place on fire. At this time, wash the turkey neck, remove excess fat and cut it into several pieces with a large sharp knife, this will help it cook faster. It is quite difficult to chop it, so it is better to ask to do this directly when purchasing it in a store or market. If you have a neck with skin, then remove it, because with it the broth will be too greasy, but most often turkey necks are sold without skin. Place the turkey neck into boiling water and cook until fully cooked. Turkey neck broth is cooked for 40 minutes. Do not forget to periodically remove the foam that forms during boiling.

Cool the finished neck directly in the broth, so it will be even softer. Then remove from the broth and use a knife to separate the meat from the bones.

Peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater. Heat a little vegetable oil in a frying pan and sauté the vegetables over low heat, stirring occasionally for 10-15 minutes. As soon as you put the vegetables in the pan, add a little salt to them so they release their juices and don’t burn.

Rinse the millet and soak in warm water for 5 minutes, then drain the water.

Strain the turkey neck broth and return to the heat. While it is boiling, prepare the potatoes. Peel it and cut into cubes. Be sure to rinse the potatoes under cold water to remove excess starch.

Place the millet into the boiling broth and cook for 10 minutes. After 10 minutes of cooking the millet, add the potatoes and cook the soup for another 20 minutes until the potatoes are fully cooked.

5 minutes before the soup is ready, place the sautéed vegetables and turkey meat into the pan. Salt and pepper the soup and add dried herbs.

The millet soup is ready, serve it hot. It is very tasty to complement this soup with fresh black bread, spread with mustard or horseradish.

Bon appetit!

Below you can watch a funny video:

In foil

Turkey necks will turn out tender, juicy and original in taste when cooked with apples. The recipe recommends using both sour and sweet apples at the same time, but you can choose one variety based on your taste preferences.

What ingredients will you need?

To bake necks, you should prepare:

• 1 large turkey neck.
• 1 large red onion.
• 2 apples (sour and sweet).
• 2 tbsp. l. olive oil.
• 2 tbsp. l. thyme.
• 3 cloves of garlic.
• Salt.

Step-by-step cooking process

To prepare necks you need:

1. Onions and garlic should be peeled, washed and dried.
2. Next, the onion needs to be cut lengthwise into feathers, and the garlic needs to be crushed using a knife (with the back side).

3. Mix the chopped vegetables, add a little salt, place on a baking dish and sprinkle with 0.5 tbsp. l. olive oil.
4. The necks must be washed, dried and lubricated with olive oil.
5. Then the offal should be coated with thyme on all sides.
6. Prepared necks should be placed on top of the garlic and onions.
7. Apples need to be washed and cut into slices.
8. Place the sliced ​​apples between the turkey necks and drizzle with olive oil.
9. Necks and apples must be salted according to taste preferences.
10. Next, cover the baking dish with foil (the shiny side should be on the bottom) and place it in an oven preheated to 200 0 C.
11. Bake the necks for 2 hours.

What can I add?

You can add a slight sourness to your necks with lemon. To do this, cut the fruit into half rings and place it together with the apples between the meat.

How to serve

The prepared dish is served hot with a side dish of potatoes, pasta, vegetable salad or cereal porridge.

It is recommended to pour the apple-onion sauce formed during the baking process into the gravy boat, which will highlight the delicate taste of the turkey necks.

Turkey necks content of nutrients, benefits and harms, properties

Properties of Turkey Necks

Nutritional information | Vitamins | Minerals

How much does Turkey Neck cost (average price per 1 kg)?

Moscow and Moscow region.

60 rub.

In recent years, along with chicken, turkey meat has become increasingly popular. This is due not only to the dietary qualities of this product, but also to its versatility - you can easily prepare a huge number of all kinds of delicious dishes based on turkey. Moreover, these are not only traditional casseroles, pizzas, juliennes, rolls, meatballs, cutlets, but also quite exotic snacks and salads, which often contain fruit.

It is worth noting that almost everything in turkey is edible, except for the bones, of course. Although these parts of the carcass can often act as the basis for preparing soups and broths. It would seem that you can cook from turkey necks, because for the most part they include those same bones, and they contain a very modest amount of meat. Be that as it may, many chefs work wonders in the kitchen, coming up with more and more wonderful dishes based on turkey necks.

First of all, these are, of course, all kinds of broths from turkey necks, which can then be used as a soup base for rich first courses, due to the significant calorie content of this product. By the way, the flavor and aromatic qualities of such a broth also depend on whether only turkey necks are used in the cooking process or roots and spices are added.

In addition, you can cook a delicious stew from turkey necks, or stew them in sour cream or cream. By the way, some people use soy sauce, various marinades or dry wine as the final ingredients. You can also prepare a spicy, spicy snack for beer using turkey necks. To do this, the turkey necks are thoroughly washed, cut into several equal parts and marinated near the receiving end in a mixture consisting of adjika, salt, peppers (paprika and hot), and ground coriander. It must be said that the choice of marinade depends entirely on your taste preferences - it can range from gentle sweet and sour to spicy and hot, as in this case.

The calorie content of turkey necks is approximately 135 kcal per hundred grams of chilled meat product. At the same time, the meat content in them hardly reaches half of the total mass, and very little fat remains after heat treatment. Due to this, you can enjoy turkey necks quite often without worrying about your figure.

The nutritional value

• Water 72.88 g
• Ash 1.05 g
• SFA - Saturated fatty acids 1.82 g
• Cholesterol 79 mg

Vitamins

Macronutrients

Microelements

foody.ru

In beer marinade

Beer contains enzymes that soften meat fibers. As a result, the turkey necks turn out to be very tender, and the addition of rosemary and thyme gives the dish a piquant taste.

What ingredients will you need?

To prepare the necks you will need the following ingredients:

• 6 turkey necks.
• 800 ml beer (you need to take light beer).
• 8 cloves of garlic.
• 1 tbsp. l. dry vegetable broth.
• 1 sprig of rosemary.
• 3 branches of parsley.
• 2 branches of thyme.

Step-by-step cooking process

The dish is prepared as follows:

1. The necks should be washed, the film removed and dried.
2. Next, the offal must be placed in a suitable container, salted and poured with beer.
3. The garlic must be peeled, washed and finely chopped.

4. To the meat with beer you should add chopped herbs, broth powder and garlic.
5. Everything must be thoroughly mixed and placed covered in the refrigerator for 6 hours. During this period, the necks must be mixed several times.
6. After marinating the necks, place them in a baking dish and pour half of the marinade over them.
7. The necks should be baked at a temperature of 200 0 C, covering the top with foil. Cooking time is 1 hour.

How to serve

It is better to serve baked necks hot with a side dish of baked potatoes or vegetables.

How to cook “Stewed turkey necks with potatoes” step by step with photos at home

Step 1Link

For work we will need potatoes, carrots, turkey neck, onions, sunflower oil, salt, ground black pepper, bay leaf.

Step 2Link

Wash 350 grams of necks, cut into several pieces, place in a saucepan with a small amount of water, bring to a boil and cook for 40 minutes.

Step 4Link

Add the necks removed from the broth. Fry, stirring, for 3-4 minutes.

Step 5Link

Add peeled and cut into small pieces potatoes (200 grams), 2 bay leaves. Pour in enough neck broth to lightly cover the potatoes. Season with salt (5 grams).

How to peel potatoes with a knife

Step 6Link

Bring to a boil and cook over low heat, covered, for approximately 20 minutes (until the potatoes and meat are cooked).

Step 7Link

Finally, season with ground black pepper (1 gram). The dish is ready to be served.

Useful tips and tricks

Turkey neck, the recipes for which involve the use of fresh meat, will turn out tasty and healthy, provided that it is of high quality.

The following recommendations will help you choose such a product:

• There should be no dark spots, bruises or damage on the surface of the offal.
• The smell should be light, meaty and not reek of vinegar or rot.
• When pressing on the surface, no liquid should come out of the meat.
• The surface of the offal should be free of mucus and feather residues.
• Fresh necks have a uniform color without streaks.

• The staleness of the product will be revealed by the meat flaking off the bone.

The final result of cooking is also influenced by the form in which the meat is baked. Experts advise giving preference to baking sheets and molds made of cast iron. This metal heats up evenly and has good heat conductivity. The best option would be to choose a mold with a non-stick coating and a thick bottom. It is also important to choose the right baking tray size.

So, in a container that is too small, the dish will not bake evenly, and the resulting juice as a result of cooking will flow out through the top. In a large baking sheet, there is a high risk of the meat burning, since the juice released will spread throughout the entire pan and quickly evaporate.

When preparing turkey necks you need:

• Place the baking dish in a preheated oven - this will preserve the juice inside the offal.
• If frozen offal is used, it should be thawed in the refrigerator first.
• Before removing from the oven, check the necks for doneness. To do this, you need to pierce them with a knife - if clear juice comes out, then the dish is ready.
• After cooking, do not serve the dish immediately - it should be left for 10-20 minutes, covered with foil. This will allow the resulting juice to be evenly distributed inside the meat.

Turkey necks are an inexpensive but very tasty product. If you adhere to the specified recipe, you can prepare delicious dishes both for every day and for the holiday table.

Juicy turkey thigh sausage

Category: Hot dishes Poultry dishes Hot turkey dishes

In the last photo race I posted a photo of raw turkey sausage, and now I present the recipe itself. I highly recommend preparing a delicious, juicy sausage that can be served hot right away, or can be cooled and sliced ​​as a cold appetizer. If you don’t add pepper, then it’s quite possible to give it to children (well, for very little ones, we don’t add garlic). And if you don’t add turkey fat, the dish will be dietary, but it tastes better with fat. In the recipe I will also give two of my favorite ways to cook homemade sausages. In general - come in!

Preparation

Wash the necks and place them in a saucepan or multicooker bowl.

In principle, there is no difference in what to cook jellied meat in - in a saucepan or in a slow cooker. The gadget is more convenient to use if you cook from the specified amount of ingredients. Then the volume of liquid you have will be small, and it runs the risk of boiling away in the pan.

If the number of necks you have is much larger, then it is better to cook in a saucepan.

So, put the necks in a container for cooking jelly and fill them with water. 3-4 necks feel best in 900-1000 ml of water.

Close the lid and set to simmer on low heat. If we use a multicooker, then turn on the “stew” mode.

After boiling, if we cook in a saucepan, remove the scum. When cooking in a slow cooker, this step is not required.

How long to cook?

In order for the necks to be properly cooked and the meat to easily fall off the bones, it is enough to cook for 2 hours after boiling.

However, if we want to make our snack as healthy as possible, we need to cook it for 3-3.5 hours. Only in this case will the bone broth be truly healing.

An hour after the end of cooking, add whole onions and carrots to the broth. You can leave a few peels on the bulb. This will make the jellied meat more golden.

At the same moment, add peppercorns and salt to taste. You can also add pieces of parsley, celery or parsnip.

As soon as the time we have allotted for cooking the necks has expired, we remove them from the broth. And remove the meat from the bones. It's very easy to do. It actually flies off on its own. Moreover, the pieces turn out to be small, so you don’t even need to cut them.

Distribute the meat into jellied containers. Add garlic passed through a press to each.

Add gelatin to the broth. We do this exactly as the manufacturer indicated.

Pour into containers with meat.

Fans of boiled carrots and colorful appetizers can add slices of carrots to the meat, which were boiled along with the necks.

Millet soup is a delicious, hearty and rich soup cooked in chicken or turkey broth. In my opinion, the tastiest soup is made from turkey necks. Turkey neck soup has the richest flavor, so that’s the recipe I’m sharing. In order for millet soup to remain soup and not turn into porridge, it is important to correctly maintain the proportions of millet and broth, pay special attention to this.