(Posted by Ben)
A few months ago I came across a great recipe in the NY Times for turkey necks. I love!!!! turkey necks, and unfortunately so many people throw them away when preparing their turkey. The neck is one of the tastiest parts of the bird and can be eaten on its own, in a soup, or is a great base for a stock. One of the workshops Israel Food Tours offers is a Yemenite cooking evening, and turkey neck soup is the star of the meal.
Recently, while visiting my folks in Portland, we made this dish and it turned out amazing. The necks are really juicy, and the tomato vegetable broth is full of flavor. The best part? You get to eat with your hands! Here's the recipe and pictures:
Ingredients:
3 large turkey necks, cut crosswise into thirds. (If using chicken necks, use six to eight necks)
1 1/4 teaspoons coarse kosher salt
1 1/4 teaspoons black pepper
3 tablespoons extra virgin olive oil
2 carrots, chopped
2 celery stalk, chopped
1 large onion, chopped chopped
5 garlic cloves, finely chopped
1 tablespoon tomato paste
2/3 cup dry white wine
1 cup chicken broth
1 large rosemary sprig
3 sage sprigs
2 thyme sprigs
1/2 cup finely chopped fresh parsley
1 teaspoon finely grated lemon zest.
Instructions:
1. Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.
2. Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
3. Add the carrots, celery, onion and 4 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with 1/4 teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 2 hours.
4. When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.
An alternate preparation could be to put a few turkey necks, garlic and vegetables (once prepared as described above) into an aluminum pouch. Put the pouches in an oven pan, place in the oven and cook for 2 hours. Each person will get their own individual portion this way.
3 large turkey necks, cut crosswise into thirds. (If using chicken necks, use six to eight necks)
1 1/4 teaspoons coarse kosher salt
1 1/4 teaspoons black pepper
3 tablespoons extra virgin olive oil
2 carrots, chopped
2 celery stalk, chopped
1 large onion, chopped chopped
5 garlic cloves, finely chopped
1 tablespoon tomato paste
2/3 cup dry white wine
1 cup chicken broth
1 large rosemary sprig
3 sage sprigs
2 thyme sprigs
1/2 cup finely chopped fresh parsley
1 teaspoon finely grated lemon zest.
Instructions:
1. Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.
2. Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
3. Add the carrots, celery, onion and 4 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with 1/4 teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 2 hours.
4. When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.
An alternate preparation could be to put a few turkey necks, garlic and vegetables (once prepared as described above) into an aluminum pouch. Put the pouches in an oven pan, place in the oven and cook for 2 hours. Each person will get their own individual portion this way.
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