Boiled Turkey Necks Recipe

Trim and optionally brown

Rinse turkey necks under cold water and pat dry with paper towels. Trim any excess fat or loose bits. Optional: for deeper flavor, heat 1 tablespoon neutral oil in a large Dutch oven over medium-high heat. Brown the necks in batches, 3–4 minutes per side, until golden-brown. Transfer browned necks to a plate.

Combine ingredients

Place turkey necks in a large stockpot or Dutch oven. Add the water and the optional cup of broth if using. Stir in the quartered onion, carrots, celery, smashed garlic, bay leaves, thyme sprigs, and whole black peppercorns. Add the apple cider vinegar or lemon juice. Bring to a gentle simmer over medium-high heat.

Skim and reduce heat

As the liquid comes to a simmer, you may see foam and scum rise to the surface. Skim off this foam with a slotted spoon or small sieve for a clearer broth. Once simmering, reduce heat to low so the pot maintains a gentle simmer (small bubbles breaking at the surface).

Simmer until tender

Cover partially with a lid (leave a small gap to allow steam to escape) and simmer gently for 1.5 to 2 hours, or until the meat is very tender and starting to pull away from the bones. If you browned necks initially, simmering time should be about the same; check at 90 minutes.

Remove aromatics and check seasoning

Carefully remove the turkey necks to a cutting board or serving dish. Discard bay leaves and thyme stems (if using whole). Taste the broth and season with kosher salt and freshly ground black pepper. If you want a touch of brightness, add more vinegar or a squeeze of lemon to taste; if using red pepper flakes, add now for heat.

Optional reduce for concentrated sauce

If you'd like a more concentrated broth you can increase heat and reduce uncovered for 10–15 minutes until slightly thickened, then skim any excess fat and adjust seasoning.

Serve

Serve turkey necks whole in bowls with ladles of the broth and some of the cooked vegetables. Sprinkle chopped fresh parsley over the top. Alternatively, remove meat from bones and shred for use in soups, stews, or over rice, reserving the broth.

Cool broth quickly by transferring to shallow containers. Refrigerate for up to 4 days or freeze for up to 3 months. Meat removed from necks keeps 3–4 days refrigerated or 2–3 months frozen. Use the broth as a base for soups, gravies, or to cook rice/beans.