How To Cook Turkey Necks In Slow Cooker [GUIDE]

Turkey necks are often overlooked in favor of more traditional cuts like the breast or drumstick, yet they offer rich flavor and an impressive nutritional profile. These meaty, connective-tissue-laden portions of the bird are ideal for slow-cooking methods, which allow their robust, savory flavors to infuse into broths, stews, and gravies. Slow cooking turkey necks not only results in tender, fall-off-the-bone meat but also creates a gelatin-rich, deeply flavorful base for soups and sauces. Whether you’re looking to create a hearty winter stew, a savory broth, or simply enjoy them as a main protein, the slow cooker is your best ally in transforming these humble cuts into a culinary delight.

How Long To Cook Turkey Necks In Slow Cooker

The slow cooker works by gradually cooking food at a low, steady temperature, which is perfect for tougher cuts like turkey necks that contain a lot of connective tissue. The key is patience: turkey necks require sufficient time to break down collagen and fat, resulting in tender, flavorful meat.

• Low setting: Approximately 6-8 hours. Cooking on low allows the meat to tenderize without drying out, creating a rich, flavorful broth.
• High setting: Approximately 3-4 hours. This is suitable if you’re short on time, but the texture may not be as silky compared to the low-and-slow method.

Cooking time can also depend on the size of the turkey necks and whether they are fresh or frozen. Always ensure you factor in an extra 30-60 minutes for larger or denser pieces.

How To Tell If It Is Done

Determining doneness is more nuanced than timing alone. Here are reliable indicators:

1. Meat texture: Done turkey neck meat should be tender and easy to pull away from the bone with a fork. It should no longer feel rubbery or tough.
2. Internal temperature: Use a meat thermometer to ensure safety. The thickest part of the neck should reach at least 165°F (74°C).
3. Broth appearance: The liquid surrounding the turkey necks will become rich and slightly gelatinous, a sign that the collagen has properly broken down.

Avoid overcooking, which can lead to stringy, dry meat despite the slow cooking method.

Ingredients Needed

To prepare slow-cooked turkey necks, you’ll need a combination of protein, aromatics, and flavor enhancers:

• 2-3 turkey necks (fresh or thawed)
• 1-2 medium onions, roughly chopped
• 3-4 garlic cloves, minced
• 2-3 celery stalks, chopped
• 2-3 carrots, chopped
• 1-2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon paprika (optional, for depth of flavor)
• 4-6 cups low-sodium chicken or turkey broth
• Fresh herbs like thyme, rosemary, or parsley (optional)

Optional additions for variation:

• A splash of apple cider vinegar to tenderize meat and enhance flavor
• A few crushed red pepper flakes for subtle heat
• Mushrooms or root vegetables for additional richness

How To Cook Turkey Necks In Slow Cooker

1. Prep the meat: Rinse the turkey necks and pat dry. Season them generously with salt, pepper, and optional paprika.
2. Sauté aromatics (optional but recommended): In a skillet, lightly brown the turkey necks and sauté the onions and garlic to develop deeper flavor before adding to the slow cooker.
3. Layer ingredients: Place chopped vegetables in the bottom of the slow cooker, then add turkey necks on top. Add bay leaves and fresh herbs.
4. Add liquid: Pour in enough broth to cover roughly ¾ of the meat. Avoid submerging completely to prevent diluted flavor.
5. Set the slow cooker: Cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is tender and easily falls off the bone.
6. Finish: Taste and adjust seasonings. Remove bay leaves and herbs before serving.

The result is tender, juicy turkey necks in a deeply flavorful broth, ready to enjoy as a main dish or a base for soups and stews.

When Things Go Wrong

Even with slow cooking, issues can arise:

• Meat too tough: Likely undercooked. Continue cooking on low for another 1-2 hours.
• Broth too thin: Reduce by removing the lid and simmering on high for 30-60 minutes. Adding a slurry of cornstarch and water can also thicken it.
• Over-seasoned broth: Dilute with water or unsalted broth. Adding peeled potato chunks during cooking can absorb excess salt.

Expert Tips

• Brown the meat first: Enhances umami flavor and adds a golden color.
• Use frozen turkey necks carefully: Thaw fully before slow cooking to ensure even cooking.
• Layer flavors: Don’t skip aromatics-onions, garlic, and herbs make a world of difference.
• Skim fat if desired: Turkey necks can release considerable fat; use a ladle or fat separator before serving.
• Use a lid: Slow cookers retain moisture best when the lid is tightly closed.

Can I Do This Without A Slow Cooker?

Absolutely. You can replicate slow cooker results using:

• Oven braising: Preheat to 325°F (163°C). Place turkey necks and vegetables in a covered Dutch oven with broth. Cook 2.5-3.5 hours until tender.
• Stovetop simmer: Use a heavy pot over low heat. Keep the lid partially on, simmering gently for 3-4 hours, checking periodically to ensure liquid doesn’t evaporate.

Both methods require careful temperature control to achieve the same melt-in-your-mouth texture.

Reheating Leftovers In Slow Cooker

To reheat:

1. Place leftover turkey necks and broth in the slow cooker.
2. Heat on low for 1-2 hours or until warmed through.
3. Stir occasionally to ensure even heating.

Avoid using high heat for reheating, as it can toughen the already cooked meat. You can also add a splash of broth to maintain moisture.

FAQs

How Long Should Turkey Necks Cook In A Slow Cooker?

Turkey necks generally take 6 to 8 hours on low heat or 3 to 4 hours on high heat in a slow cooker. Cooking times may vary depending on the size and quantity of the necks and the specific slow cooker model.

Do I Need To Brown Turkey Necks Before Adding Them To The Slow Cooker?

Browning turkey necks is optional but recommended. Searing them in a skillet before slow cooking enhances flavor and adds a richer color to the final dish.

Should I Add Liquid When Cooking Turkey Necks In A Slow Cooker?

Yes, adding liquid is essential to keep the turkey necks moist and tender. You can use water, broth, or a combination of broth and wine. Typically, 1 to 2 cups of liquid is sufficient for 2 to 4 necks.

Can I Cook Vegetables With Turkey Necks In A Slow Cooker?

Absolutely. Vegetables such as carrots, celery, onions, and potatoes can be added. Harder vegetables should go in at the beginning, while more delicate vegetables like bell peppers can be added in the last hour of cooking.

How Can I Tell When Turkey Necks Are Fully Cooked In A Slow Cooker?

Turkey necks are fully cooked when the meat is tender, easily pulls away from the bone, and reaches an internal temperature of at least 165°F (74°C). Slow cooking usually ensures thorough cooking.

Can I Make A Gravy Or Sauce From Slow-cooked Turkey Necks?

Yes, the cooking liquid can be used as a base for gravy or sauce. After removing the necks, strain the liquid, skim off excess fat, and thicken it with flour, cornstarch, or a roux.

Do I Need To Season Turkey Necks Before Slow Cooking?

Yes, seasoning is important. Basic seasonings include salt, pepper, garlic, onion, and herbs like thyme, rosemary, or sage. The flavors intensify during the slow cooking process.

Is It Safe To Cook Frozen Turkey Necks In A Slow Cooker?

It is safer to thaw turkey necks before slow cooking. Cooking frozen poultry in a slow cooker can keep it in the temperature ’danger zone’ too long, increasing the risk of bacterial growth.

Can I Add Beans Or Grains To Slow-cooked Turkey Necks?

Yes, beans or grains like rice and barley can be added. Beans should be soaked beforehand to prevent them from being too hard, and grains may need to be added in the final 1 to 2 hours of cooking to avoid overcooking.

How Should Leftover Slow-cooked Turkey Necks Be Stored?

Allow the turkey necks and any cooking liquid to cool, then store in airtight containers in the refrigerator for up to 3 to 4 days. They can also be frozen for up to 2 to 3 months.