Today, we are presenting to you the Jamaican Style Turkey Neck Recipe. This recipe is flavorful and seasoned with authentic Jamaican spices, transporting your taste buds to the sun-soaked island paradise. Whether you like Jamaican food or want to try something new, this recipe will satisfy your needs.
Prepare to be wowed with succulent turkey necks flavored with aromatic herbs and spices, resulting in a delectable experience that will leave you wanting more.
Is the turkey neck good to eat?
Turkey necks are an underappreciated cut of meat. While they are not as widely used as other sections of the turkey, they are pretty tasty and have a distinct feel. Turkey’s necks become delicate and juicy when cooked properly, making them an excellent choice for folks who appreciate rich, delicious flesh.
Jamaican Style Turkey Neck Recipe
Equipment
- Cooking pot
Ingredients
- 5 pounds turkey neck
- 1 stalk scallions
- 1 tbsp pimento seeds
- 1 tsp fresh ginger
- 1/2 onion
- 1 onion (additional)
- 1 tbsp scotch bonnet pepper
- 2 tbsp fresh thyme
- 1 carrot
- 1/2 bell pepper
- 5 cloves garlic
- 1 tbsp wet jerk marinade
Seasoning
- 1 tbsp all-purpose seasoning
- 1 tbsp oxtail seasoning
- 2 tsp black pepper
- 2 tsp paprika
- 1 tbsp browning or dark soy sauce
- 15 cups hot water (in total)
- 1 can butter beans
- 1 tsp unsalted butter
- 1 1/2 tbsp ketchup (optional)
- 1 tbsp oyster sauce
Instructions
- To begin, prepare the turkey necks. To remove any contaminants, rinse them under cold water. Trim any extra fat or skin using a sharp knife. To ensure the channels are clean, gently scrape them with the back of a knife. Using paper towels, pat them dry.
- Combine the all-purpose seasoning, oxtail seasoning, black pepper, paprika, and wet jerk marinade in a large mixing basin. Mix thoroughly to make a delicious marinade.
- Place the turkey necks in the basin and evenly coat them with the marinade. Refrigerate the bowl, covered with plastic wrap, for at least 1 hour to allow the flavors to penetrate the meat.
- Melt butter in a large pot or Dutch oven over medium heat. Sauté the onions, scallions, garlic, ginger, and pimento seeds in a drizzle of oil until aromatic and gently browned.
- Combine the scotch bonnet pepper, fresh thyme, carrot, and bell pepper in a mixing bowl. Cook for a few minutes or until the vegetables soften.
- Place the marinated turkey necks on one side of the pot and push the vegetables to the other. Brown the channels for about 5 minutes on all sides to generate a rich, caramelized flavor.
- Fill the kettle halfway with hot water to cover the turkey necks. To enhance color and depth of flavor, stir in the browning or dark soy sauce. Bring the mixture to a boil, lower to low heat, and cover.
- Allow the turkey necks to boil for 1.5 to 2 hours or until soft and the flavors mix. To maintain a stew-like consistency, stir occasionally and add more boiling water as needed.
- When the turkey necks are cooked, add the butter beans to the stew and cook for 10 minutes more to heat them thoroughly.
- Stir in the unsalted butter, ketchup, and oyster sauce to taste for sweetness. These components give the dish depth and complexity.
Video
What is the best use of turkey neck?
Turkey necks are pretty adaptable and can be used in various dishes. They are especially well-suited to slow cooking methods like braising or stewing because they allow the meat to become soft while absorbing the flavors of the seasonings and spices. Turkey necks can also be used to make rich stocks and broths, which add depth and complexity to soups, gravies, and sauces.
Are turkey necks expensive?
One of the numerous benefits of using turkey necks is their low cost. Turkey’s straits are inexpensive compared to other kinds of meat, making them a good choice for frugal cooks. Despite their low cost, they have outstanding flavor and may take your recipes to new heights.
What oil is best for the turkey neck recipe?
Use a high smoke point oil to achieve the best results while cooking turkey necks. Canola oil, vegetable oil, or peanut oil are ideal choices because they can endure higher cooking temperatures without burning or giving unwanted flavors to the meal. These oils provide the meat a golden, crispy surface while keeping it moist and succulent.
Do turkey necks have protein?
Absolutely! Turkey’s necks are a high-protein source. They are high in essential amino acids for muscle growth, repair, and overall health. Incorporating turkey necks into your meals is a tasty way to increase your protein intake while enjoying their distinct flavors.
Is turkey more nutritious than chicken?
Turkey and chicken are both lean meats with a variety of health benefits. While the nutritional composition varies significantly, both poultry alternatives are high in protein, vitamins, and minerals. Ultimately, the choice between turkey and chicken comes from personal preference and nutritional needs.
How do you clean a turkey neck?
It is critical to carefully clean turkey necks before cooking them. To begin, rinse the channels with cold water to remove any contaminants. Trim away any excess fat or skin using a sharp knife. To remove any leftover material, gently scrape the necks with the back of a knife. After cleaning the necks, blot them dry with paper towels before continuing the process.
Why are my turkey necks chewy?
If your turkey necks are chewy, it could be due to undercooking or insufficient cooking time. Simmering turkey necks over low heat allows the connective tissues to break down and the flavors to blend, resulting in soft turkey necks. Consider boiling or braising the channels for a more extended period until they are soft.
Is turkey done at 165 or 180?
The internal temperature of roasted turkey varies based on the section of the bird that is being cooked. The standard rule of thumb is to burn the turkey to an internal temperature of 165°F (74°C). This guarantees that the meat is cooked safely while staying soft and juicy. Some individuals, however, like to roast the turkey to a higher internal temperature of 180°F (82°C) to ensure that the meat is adequately cooked and well done. It is critical to use a meat thermometer to correctly monitor the turkey’s internal temperature and guarantee that it is cooked to the desired level of doneness.
Should I cover the turkey while roasting?
Whether or not to cover the turkey while roasting is a matter of personal preference and intended outcome; covering the turkey with foil or a lid helps to retain moisture, resulting in a juicier and more tender bird. This procedure is convenient if your turkey tends to dry up throughout cooking. Covering the turkey, on the other hand, will keep the skin crispy and golden brown. If you prefer crispy skin, roast the turkey uncovered for the bulk of the cooking time and gently cover it with foil near the end to prevent excessive browning. This crisps the skin while keeping the meat juicy and delicious.
If you’ve enjoyed this Jamaican-style turkey Neck Recipe, feel free to check out other recipes to your taste!
Considering my suggestions for today, you should look at the Authentic Mexican-style Soup Conchitas with Ground Beef Recipe and the Southern Ground Beef Goulash Recipe With Corn. Both of these already got great feedback on our social media!