Spicy Louisiana Boiled Necks (Print-Friendly Version)
Tender turkey necks infused with bold spices and vegetables for a rich, slow-cooked Louisiana flavor.
# Ingredients:
→ Meat
01 -
4-5 lbs turkey necks
→ Vegetables
02 -
2 bell peppers, roughly chopped
03 -
1 large onion, roughly chopped
04 -
1 celery stalk, chopped
05 -
2 cloves garlic, peeled
→ Seasonings and Liquids
06 -
1 cup shrimp and crab boil dry seasoning
07 -
1/4 cup chicken bouillon powder
08 -
1-2 tbsp liquid crab boil concentrate (optional for milder flavor)
09 -
6 cups water
10 -
2 lemons, for washing
11 -
1-2 tsp accent seasoning (MSG, optional)
→ Optional Additions
12 -
Corn and potatoes (to add during cooking)
# Steps:
01 -
Rinse turkey necks thoroughly using water and lemon juice. Trim off any excess fat and discard.
02 -
In a large bowl, combine dry seasoning, chicken bouillon powder, liquid crab boil concentrate (if using), water, and accent seasoning. Stir until well mixed.
03 -
Place turkey necks and all chopped vegetables into a 7-quart or larger slow cooker. Pour the seasoning liquid over the ingredients. Cover and cook on HIGH for 4 hours or LOW for 7 to 8 hours, until meat is tender.
04 -
Add corn and potatoes during the last 2 hours of cooking. Check corn every 30 minutes and remove once cooked to avoid over-softening.
05 -
Pour seasoning mixture into a large stockpot and add chopped vegetables. Bring to a boil for 10 minutes. Add turkey necks, reduce to medium heat, cover with lid slightly cracked, and simmer for about 2 hours or until meat is tender. Add water as needed during cooking.
06 -
After removing turkey necks, add corn and potatoes to the boiling liquid. Cook until potatoes are tender, then serve.
07 -
Drain cooked turkey necks and vegetables. Serve hot and enjoy rich, spicy flavors.
# Notes & Tips:
01 -
Corn and potatoes enhance the meal if added near the end of cooking but monitor closely to prevent overcooking.