Caribbean Braised Turkey Necks

Published Date
April 24th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
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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. 



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Author: Jennifer Dodd
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
90 mins
Total Time
105 mins
4 persons



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.
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turkey necks, recipe, smoked, how to cook, boiled, cooking, crockpot, fried, baked

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