Israel Food Tours
  • Home
  • Our Story
  • Itineraries
  • Dates/Prices
  • Reviews/Press
  • Blog
  • Contact Us

Turkey Necks Osso Buco-Style

30/7/2011

8 Comments

 

(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. 
8 Comments
Baroness Tapuzina link
29/7/2011 11:34:16 pm

Hi Ben,
I grew up eating roasted turkey necks. I love them. They are an integral part of my chicken soup. I will have to try this recipe.

Reply
Liz link
29/7/2011 11:41:33 pm

I donno, you really think this tops Irit's? :-D

Reply
ben link
30/7/2011 01:49:42 am

baroness, i think you'll like this recipe a lot. i did not grow up eating turkey necks, but wish i did!

liz, its a different recipe than irit's so tough to compare 100%. having said, i'm leaning towards this recipe over irit's. they were really good.

Reply
click this link link
25/4/2013 05:31:04 pm

Oh my god! Turkey neck Osso Buco-Style; I am totally taken aback reading through the recipes you have shared here. Never thought there will be food item like this. I have not tasted such food yet but I can prepare on my own by reading your sharing.

Reply
uk dissertation help link
17/9/2013 05:47:38 pm

This is a indeed smartly written report. I’ll be ineluctable to bookmark it moreover happen support to decipher additional of your serviceable information. Bless you

Reply
cheap term papers link
17/10/2013 04:59:05 am

Thanks for sharing this wonderful video with us. I agree with the marketing strategies mentioned here. I do agree that we should always focus on customer needs. I do appreciate your efforts in keeping this blog alive and updated. Keep posting the updates.

Reply
master thesis defense link
21/10/2013 12:13:49 am

Your blog is very much good. I am very much impressed by your blog content; I also come across number of sites, you can also check these are also very much useful for everyone.

Reply
harry link
19/8/2022 08:30:13 am

thanks for informations.

Reply



Leave a Reply.

    About

    A blog about Israeli food and wine, from where to get the best hummus, great recipes and updates about our culinary tours throughout Israel - and everything in between. 

    RSS Feed



    Archives

    October 2011
    September 2011
    August 2011
    July 2011
    June 2011
    April 2011
    January 2011
    November 2010
    October 2010
    September 2010
    August 2010

    Blog Roll

    Ari Cooks
    appelsiinejahunajaa
    Baroness Tapuzina
    Cafe Liz
    Exotic Markets
    Food Bridge
    Israeli Kitchen
    Katherine Martinelli
    The Mango Lassie
    My Israel Wine Tours
    Savores de siempre
    TasteTLV


Powered by Create your own unique website with customizable templates.