Turkey necks are dark meat, so they stay flavorful and juicy when smoked, smothered, stewed, fried, or when prepared in a seafood boil or gumbo.
The Year of Gumbo
Fried Turkey Necks
4 whole turkey necks
1/2 yellow onion, chopped
1 tablespoon Rouses Down the Bayou seafood boil
5 cups water, for boiling
Salt and pepper
3 cups all-purpose flour
Vegetable oil, for frying
Place turkey necks, onion and seafood boil in water on stove and simmer for an hour. Remove from heat, allow to cool.
Cut turkey necks into 4-inch pieces. Season liberally with salt and pepper, and sear on all sides in a large cast-iron pot with a lid. Remove from pot, roll neck pieces in flour, and fry them in 350°F vegetable oil for approximately 35 minutes, or until heated through.