Ingredients :
• 3 lbs turkey necks, cleaned and patted dry
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 3 cups chicken or turkey broth
• 2 tbsp all-purpose flour
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• ½ tsp thyme
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 bay leaf
• Chopped parsley for garnish
Directions :
1. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the turkey necks and brown them well on all sides, about 5–7 minutes. Remove and set aside.
2. In the same pot, add onion, bell pepper, and celery. Sauté until softened and fragrant, about 5 minutes. Stir in the garlic and cook another minute.
3. Sprinkle in the flour and stir continuously for 2–3 minutes to make a light brown roux.
4. Slowly pour in the broth while stirring to avoid lumps. Add Worcestershire sauce, paprika, thyme, bay leaf, salt, and pepper. Mix well.
5. Return the browned turkey necks to the pot, ensuring they’re covered in the gravy mixture. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2½ to 3 hours, stirring occasionally, until the turkey necks are tender and the meat easily falls from the bone.
6. Once tender, remove the bay leaf and adjust seasoning if needed. The gravy should be thick and rich. If too thick, add a splash of broth; if too thin, simmer uncovered for a few more minutes.
7. Serve the turkey necks smothered in gravy over white rice or mashed potatoes, garnished with chopped parsley.
8. This soul-warming Southern classic is rich, savory, and full of deep flavor—perfect for Sunday dinners or a cozy comfort meal.
