Create a nutritious and delicious meals with turkey necks.
Dieters can enjoy turkey necks for their low calorie count. One neck has 243 calories after removing the bone and skin. Turkey necks contain a high percentage of inedible bone, but you can cook the necks in a tasty and healthy manner to maximize the neck's nutritional value. Whether using turkey leftovers or plan to create a fresh dish, combine the turkey necks with other ingredients for an enjoyable meal.
Instructions
Roasted Turkey Neck Soup
1. Roast turkey necks at a 400-degree heat for 25 minutes on each side. Use 1/2 lb. of turkey necks or more.
2. Place the necks in a pot with a gallon of water.
3. Add the vegetables, including one unpeeled onion, one diced rib of celery and six cloves of unpeeled garlic.
4. Add 2 tsp. salt, 2 tsp. onion powder, 3 tbsps. minced bay leaves, 3 tbsps. fresh sage leaves, 2 tbsps. dry mustard, 1-1/2 tsp. dried basil, 1 tsp. paparika, 1/2 tsp. white pepper, 1/4 tsp. black pepper and 1/4 tsp. cayenne pepper.
5. Boil the water and then reduce the heat, allowing the roasted turkey neck soup to simmer for two hours.
6. Strain the soup stock. Clean the pot and return the stock to the pot after discarding the vegetables and turkey necks.
7. Reboil the soup, and then lower the heat to a medium heat, allowing the soup to cook down for another 1/2 hour.
8. Allow the soup to cool, and then refrigerate it. When you want to serve it, skim off the hardened fat from the soup's surface before you reheat it.
Turkey Neck and Noodles
9. Rub salt, black pepper and 1 tsp. of herbal seasoning into the turkey necks.
10. Place the turkey necks in a pot and cover them with water.
11. Boil the water with the turkey necks for half an hour or until thoroughly cooked.
12. Boil the noodles separately. Rinse the noodles after they cook.
13. Mix the noodles with one can of cream of chicken soup.
14. Pull the meat off the cooked turkey necks and add it into the noodles and soup.
15. Cook the noodles, cream of chicken soup and turkey together for 25 minutes.
16. Add a can of peas and simmer for the last five minutes before serving
Turkey Neck Soup
17.Place three to four turkey necks in a pot with eight cups of water.
18. Add one quartered and peeled onion, six peeled cloves of garlic, a sprig of dill, a sprig of parsley, a sprig of cilantro and one lb. of pumpkin to the water.
19. Bring to a rolling boil and then reduce the flame to let the pot simmer for two hours.
20. Strain the broth. Debone the turkey from the neck bones and return the turkey pieces to the broth. Discard the vegetables and the turkey bones.
21. Dice one onion, two ribs of celery and two carrots. Saut them in 1 tbsp. olive oil until they begin to soften. Add them to the broth.
22. Add 1 cup of grains or legumes to the broth such as barley or lentils. Continue to cook the soup for another half hour.
23. Add 2 tbsp. chicken soup powder to the broth.
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