Name: Caribbean Braised Turkey Necks Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 persons
Cuisine: Caribbean
Ingredients: 2 pounds Turkey Necks, cut into 2-inch pieces; 2 tablespoons Oxtail Seasoning; 3 cloves Garlic, roughly chopped; 1 thumb Ginger, peeled & roughly chopped; 1/2 cup Light Soy Sauce; 1/4 cup Brown Sugar; 6 sprigs Fresh Thyme; 1 tablespoon Tomato Paste; 6 All Spice Berries; 4 Seasoning Peppers, chopped; 1 whole Scotch Bonnet Pepper; 1 tablespoon Browning Liquid; 2 liters Turkey Stock; 1 large Yellow Onion, medium diced; 1 small Carrot, medium diced; 2 stocks Celery, medium diced; 2 tablespoons Olive Oil

Top View of Caribbean Braised Turkey Necks

In the Caribbean, we love Oxtail! Oxtail is a fatty cut of meat cooked with oxtail seasoning, ginger, garlic, thyme, soy sauce, tomato paste, browning liquid, allspice berries, brown sugar, seasoning, onions, celery, carrots, beef stock, and scotch bonnet peppers. It has a beautiful flavor. The only downfall is that it is exceptionally high in fat. An alternative protein to use that contains less fat is turkey necks. Turkey necks are an underutilized cut of meat. They taste incredible when cooked low and slow. Your local butcher can help cut them up into 2-inch pieces that you can create into a fantastic meal tonight. Serve Caribbean Braised Turkey Necks with rice and peas, Trini fried rice, or a healthy side salad. You don't know what you're missing.

Equipment Needed

Air Tight Container Bowl

Small Mixing Bowl

Author: Jennifer Dodd

Prep Time

15 mins

Cook Time

90 mins

Total Time

105 mins

Serves

4 persons

Ingredients

2 pounds Turkey Necks, cut into 2-inch pieces
2 tablespoons Oxtail Seasoning
3 cloves Garlic, roughly chopped
1 thumb Ginger, peeled & roughly chopped
1/2 cup Light Soy Sauce
1/4 cup Brown Sugar
6 sprigs Fresh Thyme
1 tablespoon Tomato Paste
6 All Spice Berries
4 Seasoning Peppers, chopped
1 whole Scotch Bonnet Pepper
1 tablespoon Browning Liquid
2 liters Turkey Stock
1 large Yellow Onion, medium diced
1 small Carrot, medium diced
2 stocks Celery, medium diced
2 tablespoons Olive Oil

Instructions

Using a small bowl, mix together the oxtail seasoning, garlic, ginger, soy sauce, brown sugar, seasoning peppers, scotch bonnet, thyme & all spice berries.

Place the turkey necks into a container & add the soy sauce mixture to marinade the turkey necks overnight or for a minimum of 4 hours.

Place a medium-sized pot onto the stovetop, set it to high heat.

Add the olive oil to the pot & heat the oil. Remove the turkey necks from the marinade, and sear them off in the pot until every side of the turkey is browned.

Once seared, add the onions, carrots & celery to the pot, and sauté for 5 minutes to cook the vegetables.

Mix in the tomato paste, tossing it with the turkey & vegetables, and cook for an additional 3 minutes.

Add the marinade to the pot and the turkey stock and browning liquid.

Reduce the heat to a simmer, cover with a lid and cook for 1 hour 45 minutes, until the turkey is soft and falling off the bone.

At this point, remove the turkey neck from the pot, placing it onto a plate or dish.

Turn the heat up to high, reduce and thicken the sauce by 1/3rd, about 15 minutes.

Add the turkey necks back into the pot to coat them with sauce, and remove the thyme springs, allspice & scotch bonnet.

Serve the turkey necks over rice or with a side salad & enjoy.