Smothered Turkey Necks

2 hrs 30 min (oven method)6

Fork-tender turkey necks braised low and slow in a rich, savory gravy with caramelized vegetables and Creole spices.

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prepPreheat oven to 300°F / 150°C
2 tablespoons paprika	Whisk spice rub, store excess							Pour gravy over turkey necks, garnish with green onions & parsley
5 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 teaspoon dry thyme
1 teaspoon dry oregano
1.4 kg turkey necks (unsmoked & thawed)	Pat turkey necks dry, coat with 3 tbsp Creole seasoning	Brown turkey necks in oil & butter, 2 min per side		Return turkey necks, bring to boil, reduce to low	Cover, braise in oven 300°F / 150°C, 2–2.5 hrs	Transfer necks out, simmer gravy 15 min, stir in slurry	Remove bay leaves, taste & adjust seasoning
1 tablespoon canola or vegetable oil (for browning)
60 g unsalted butter (for browning)
1 medium onion (diced)	Sauté onion, pepper, celery 4 min, scrape pan	Dust with flour, stir to coat, cook 1–2 min	Whisk in stock, Worcestershire, lemon juice, deglaze
1 medium red bell pepper (diced)
2 celery stalks (diced)
6 garlic cloves (diced)	Add garlic, bay leaves, sage, 1 tbsp Creole seasoning, cook 1 min
2 bay leaves
1 teaspoon dried sage
1 tablespoon Creole seasoning blend (for aromatics)
25 g all-purpose flour
720 ml low-sodium chicken stock (room temperature)
3 tablespoons Worcestershire sauce
60 ml fresh lemon juice
1 tablespoon cornstarch	Whisk cornstarch with 1 tbsp pot liquid
4 green onions (chopped)
15 g Italian parsley (chopped)

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