Welcome to a culinary journey that celebrates rich, soulful flavors, a hallmark of true Southern cooking. For over a decade, I’ve shared recipes that promise genuine, well-seasoned taste, and today, we’re diving into a dish that embodies this tradition: tender, fall-off-the-bone smoked turkey necks. This isn’t just about cooking; it’s about a method that transforms simple ingredients into an extraordinary meal, one that will have everyone at your table asking for more. The secret to achieving turkey necks that are so succulent they make you stop mid-bite lies in the patient dance between smoke and a gentle simmer. This is a process that simply cannot be rushed. You allow the smoker to infuse the turkey with its aromatic essence, creating a beautiful bark and deep flavor, before slowly cooking them until they reach an unparalleled tenderness that allows the meat to effortlessly separate from the bone with just a fork. I’ve perfected this technique, ensuring that all the hard work is done for you. So, settle in, prepare your palate, and get ready to experience smoked turkey necks like never before.
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Table of Contents
Essential Ingredients for Flavorful Smoked Turkey Necks
Crafting these deeply flavorful smoked turkey necks requires a selection of readily available ingredients that pack a punch. Each component plays a vital role in building the layers of taste that make this dish truly special:
- Turkey Necks: The star of our dish, ensuring you select raw, unfrozen, and ideally larger pieces for maximum meat.
- Olive Oil: Acts as a binding agent for the seasonings and helps create a beautiful crust during smoking.
- Creole Seasoning: A cornerstone of Southern flavor, providing a complex blend of salt, peppers, garlic, and herbs. Don’t be shy with this!
- Smoked Paprika: Enhances the smoky profile and adds a vibrant color to the turkey.
- Salt and Pepper: Fundamental seasonings to round out and balance all the other flavors.
- Butter: Introduced during the wrapping stage, it adds richness and moisture, contributing to that desired fall-apart tenderness.
- Apple Cider Vinegar: Provides a subtle tang and helps tenderize the meat, cutting through the richness and brightening the flavor.
- Broth: Essential for the final simmering stage, creating a luscious gravy and ensuring ultimate succulence.
What Are Turkey Necks: A Culinary Exploration
Often overlooked, turkey necks are a hidden gem in the world of poultry, highly prized in many culinary traditions, especially Southern cooking, for their rich flavor and potential for incredible tenderness. A turkey neck is primarily composed of bone, connective tissue, and flavorful meat, often found in smaller, more fragmented pieces at the base of the bird. Unlike the breast or thigh, the meat on the neck is quite lean but becomes incredibly succulent when cooked low and slow.
When you purchase turkey necks from the grocery store, they are typically sold in packages containing three or more pieces. These pieces are usually free of feathers and often come pre-cut into manageable sections, although some grocers might offer them as whole necks. The beauty of turkey necks lies in their versatility. They are commonly used to create deeply savory soups, robust stews, and rich broths, providing an unparalleled depth of flavor. However, as this recipe demonstrates, they can also be transformed into a show-stopping main dish, roasted or, in our case, smoked to perfection. Their unique composition means they benefit greatly from extended cooking times, allowing the collagen to break down and the meat to become wonderfully tender and infused with flavor.
When selecting turkey necks, look for packages that are well-sealed and show no signs of freezer burn. The necks should have a fresh, slightly pink appearance. Don’t hesitate to ask your local butcher for tips or to specially cut them if you have a preferred size for your recipe. Their robust flavor profile makes them a fantastic, economical choice for adding a gourmet touch to your meals.
How to Make Perfectly Tender Smoked Turkey Necks
Achieving truly tender and flavorful smoked turkey necks is a rewarding process that combines the smoky essence of a good smoker with a slow, moist cooking finish. Here’s a detailed breakdown of each step, ensuring you get that coveted fall-off-the-bone texture and unforgettable taste. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prepare and Season the Turkey Necks: Begin by thoroughly patting the turkey necks dry with paper towels. This crucial step prevents steaming and encourages the formation of a delicious, smoky bark on the surface. Once dry, drizzle them with a good quality olive oil, ensuring each neck is lightly coated. Now, it’s time to be generous with your seasonings. Sprinkle a liberal amount of Creole seasoning, smoked paprika, salt, and black pepper over all sides of the turkey necks. Don’t be timid here; these seasonings are the foundation of the dish’s incredible flavor. Really rub them in to ensure every crevice is covered, allowing the spices to penetrate deeply into the meat.
- Preheat Your Smoker: Fire up your smoker and bring it to a steady temperature of approximately 225°F (107°C). The type of wood you choose will significantly impact the final flavor. I personally love fruitwoods like apple or cherry for their slightly sweet and mild smoky notes, which complement turkey beautifully. However, stronger woods like hickory or pecan also work wonderfully, imparting a richer, more robust smoky flavor. Ensure your smoker is stable at the desired temperature before adding the turkey.
- Initial Smoking Phase (Low and Slow): Carefully place the seasoned turkey necks directly onto the smoker grates, ensuring there’s enough space between them for even smoke circulation. Close the lid and let them smoke undisturbed for about 1 ½ to 2 hours. During this phase, the turkey necks will absorb the smoky aroma and develop a beautiful, deep golden-brown color on the exterior, known as the “bark.” This low and slow initial smoke infuses the meat with a distinctive flavor that is impossible to replicate with other cooking methods.
- Wrap and Continue Smoking for Tenderness: After the initial smoking, carefully remove the turkey necks from the smoker. Prepare a large piece of heavy-duty aluminum foil for each neck or for groups of necks. Place the turkey necks onto the foil, then generously drizzle them with melted butter and a splash of apple cider vinegar. The butter adds richness and moisture, while the apple cider vinegar introduces a subtle tang and helps to further tenderize the meat. Wrap the turkey necks tightly in the foil, creating a sealed packet. This wrapping process, often called “the Texas Crutch” in BBQ circles, traps moisture and heat, allowing the meat to braise in its own juices and steam, leading to incredibly tender results. Return the foil-wrapped turkey necks to the smoker for an additional 1 to 1 ½ hours, or until they reach an internal temperature of at least 165°F (74°C). Always use a reliable meat thermometer inserted into the thickest part of the meat (avoiding bone) to ensure food safety. If they aren’t tender enough, continue cooking for a bit longer.
- Achieving Ultimate Fall-Off-The-Bone Tenderness (Optional Finish): While the smoking process yields tender and flavorful turkey necks, for truly fall-off-the-bone results, an additional braising step is highly recommended.
- Pressure Cooker/Instant Pot Method: For the quickest path to extreme tenderness, add 1 cup of broth (chicken, turkey, or vegetable broth all work well) to your pressure cooker or Instant Pot. Carefully place the smoked turkey necks on top of the broth. Secure the lid and pressure cook on high for 15-20 minutes. Allow a natural pressure release for at least 10 minutes before quick releasing any remaining pressure. The high-pressure environment rapidly breaks down the connective tissues, resulting in unbelievably tender meat.
- Oven Baking Method: If you don’t have a pressure cooker, transfer the smoked turkey necks (still wrapped in foil, or placed in a baking dish with a splash of broth and tightly covered) to a preheated oven at 370°F (188°C). Bake for another 45-60 minutes, or until they reach your desired level of tenderness. This slower braising method in the oven will also yield fantastic results, though it takes a little longer than the pressure cooker.
By following these steps, you’ll create smoked turkey necks that are not just cooked, but truly transformed into a masterpiece of Southern comfort food.
Smoked Turkey Necks Recipe
Brandi Crawford
5 from 1 vote
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Equipment
- Traeger Pellet Smoker
- Instant Pot
Ingredients
- 1 ½-2 pounds raw turkey necks Not smoked or previously cooked.
- 1 teaspoon olive oil
- ½ tablespoon Creole Seasoning
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 2 tablespoons melted butter Measured solid.
- 1 tablespoon apple cider vinegar
- 1 cup broth Any broth, turkey, chicken, vegetable, etc.
- foil
Instructions
- Preheat your smoker to a steady 225 degrees F (107°C).
- Pat the turkey necks thoroughly dry with paper towels. Drizzle both sides of the necks generously with olive oil, then sprinkle and rub in the Creole seasoning, smoked paprika, salt, and pepper on both sides, ensuring even coverage.
- Place the seasoned turkey necks directly on the smoker grates. Smoke for 1 ½ hours to develop a rich, smoky flavor and golden-brown bark. After this time, remove the turkey necks from the smoker and carefully place them onto sheets of heavy-duty aluminum foil. Drizzle each neck with melted butter and apple cider vinegar, then wrap them tightly in the foil to create sealed packets. Return the wrapped turkey necks to the smoker and continue smoking for an additional 1 to 1 ½ hours.
Ensure the turkey reaches an internal temperature of at least 165 degrees F (74°C). Use a meat thermometer inserted into the thickest part of the meat (avoiding bone). Cook longer if necessary until the desired internal temperature is reached.
- For incredibly tender, fall-off-the-bone turkey necks, proceed with one of the following methods: Add 1 cup of broth to a pressure cooker or Instant Pot, then place the smoked turkey necks on top. Pressure cook on high for 15-20 minutes, followed by a natural pressure release. This will result in exceptionally tender meat.
Alternatively, you can transfer the smoked turkey necks to a baking dish with a splash of broth, cover tightly with foil, and bake in a preheated oven at 370 degrees F (188°C) until they are fork-tender, typically 45-60 minutes.
Chef’s Notes & Tips
For the best smoky flavor, I highly recommend using apple wood or apple wood pellets. Other excellent choices that pair well with turkey include Traeger Signature Blend, cherry, pecan, oak, peach, or alder. Each wood type imparts a slightly different nuance, so feel free to experiment to find your favorite.
Nutrition Facts
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Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Frequently Asked Questions About Smoked Turkey Necks
Turkey necks are generally available in the meat department of most large chain grocery stores, typically located near other poultry products like chicken and turkey parts. They are often sold in packs, sometimes pre-cut into smaller pieces. For the best quality and selection, I highly recommend checking with a local butcher. Butchers often have fresh stock, can provide insight into their sourcing, and may even be able to cut the necks to your specific desired size, ensuring a perfect fit for your recipe. Don’t hesitate to ask them when they typically receive fresh turkey shipments.
The choice of wood or pellets significantly influences the flavor profile of your smoked turkey necks. For a balanced and subtly sweet smoke, I absolutely love using apple wood or apple wood pellets. They impart a fantastic aroma that complements poultry beautifully. Other excellent options include the Traeger Signature blend, which offers a versatile, all-around flavor, or cherry wood for a slightly richer, fruitier smoke. Pecan wood provides a nutty, robust flavor, while oak delivers a medium-intensity smoke. For a milder touch, peach or alder wood can also be used. Experiment with different types to discover your preferred smoky nuance!
For these tender smoked turkey necks, the ideal temperature for your smoker is 225 degrees Fahrenheit (107°C). This low and slow temperature is crucial for allowing the meat to gradually absorb the smoke flavor without drying out. Maintaining a consistent temperature is key to achieving that perfect smoky exterior and preparing the meat for the final tenderizing stages. Make sure your smoker is fully preheated and stable before adding the turkey necks.
The initial smoking phase for the turkey necks will take approximately 1 ½ to 2 hours at 225°F, followed by an additional 1 to 1 ½ hours wrapped in foil in the smoker. This means the total smoking time on the grates is around 2.5 to 3.5 hours. However, to achieve truly cooked-through and tender turkey, the full process, including the optional finishing steps in a pressure cooker or oven, can bring the total cook time to 3 to 4 hours. The goal is not just to cook them but to render them incredibly tender.
To ensure food safety, the turkey meat must reach a minimum internal temperature of 165 degrees Fahrenheit (74°C). You’ll need a reliable meat thermometer for this. Insert the thermometer into the thickest part of the neck, being careful to avoid touching any bone, as bones heat up faster and can give a false reading. While 165°F indicates safety, to achieve that coveted fall-off-the-bone tenderness, the meat often needs to be cooked to a higher internal temperature, typically around 195-205°F (90-96°C) as the connective tissues break down. Simply smoking them for 3-4 hours often isn’t enough to reach this level of tenderness. That’s why I recommend finishing them in a pressure cooker (Instant Pot) or the oven with some broth. This braising step creates a moist, high-heat environment that truly transforms the texture, making the meat melt in your mouth. Without this extra step, even after hours of smoking, you might find the meat still requires a bit more effort to pull apart.
While this recipe is specifically designed for turkey necks, the general principles of smoking and then tenderizing can be adapted for other turkey parts. However, cook times and moisture management will vary due to differences in meat thickness and bone structure. For specific instructions on smoking turkey wings, which also benefit immensely from this low and slow method, I highly recommend checking out my dedicated Smoked Turkey Wings recipe here. That recipe provides tailored guidance for achieving perfectly smoked and tender turkey wings.
Proper storage is key to enjoying your delicious smoked turkey necks for longer. Once they have cooled completely, transfer any leftover cooked turkey necks to an airtight container. They can be safely stored in the refrigerator for 3-4 days. Ensure they are well-sealed to prevent drying out and to maintain their incredible flavor.
Absolutely! Smoked turkey necks freeze beautifully. If you have leftovers or want to meal prep, allow the cooked turkey necks to cool completely. Then, place them in freezer-safe airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. For the best taste and texture, they will maintain their quality for up to 3 months in the freezer. When you’re ready to enjoy them, simply defrost the turkey necks overnight in the refrigerator and then reheat gently until warmed through. This makes them a fantastic make-ahead option!
Pair With These Flavorful Side Dishes
No Southern-inspired meal is complete without a selection of hearty and delicious side dishes. These smoked turkey necks pair wonderfully with a variety of classic comfort foods that complement their rich, smoky flavor:
- Southern Baked Mac and Cheese
- Creamy Ranch Mashed Potatoes
- Classic Southern Green Beans
- Flavorful Southern Collard Greens
- Sweet Baked Corn on the Cob
- Decadent Southern Candied Sweet Potatoes
- Slow Cooker Crockpot Neck Bones
- Tender Juicy Oxtail Recipe
- Hearty Thanksgiving Chicken
More Irresistible Turkey Recipes
If you love cooking with turkey, you’re in for a treat! Explore more delicious and tender turkey recipes from my kitchen that bring bold flavors to your table:
- Perfectly Baked Turkey Wings
- Rich Smothered Turkey Wings
- Crispy Air Fryer Turkey Wings
- Flavorful Smoked Turkey Wings
- Whole Traeger Smoked Turkey
- Crockpot Slow Cooker Bone-in Turkey Breast
- Traeger Smoked Cornish Hens
- Slow Cooker Crockpot Boneless Turkey Breast
