Slow Braised Turkey Necks


2 lbs turkey necks, cleaned and chopped into 2 inch portions
1 tsp all purpose seasoning
1 tsp ground allspice
1 tsp paprika
1 tsp kosher salt
½ tsp black pepper
1 scotch bonnet pepper
2 sprigs of thyme
1 green onion, cut into thirds
1 tbsp Lea & Perrins Worcestershire
1 tbsp Heinz 57 Sauce and zest
1 small onion, diced
½ orange bell pepper, diced
½ red bell pepper, diced
1 tbsp neutral cooking oil for searing
1 tbsp garlic paste
1 tsp better than bouillon paste
2 cups of hot water, for braising
To reduce sauce:
1 15.5 oz can butter beans , drained
2 tbsp Heinz ketchup
More hot water if needed, about ½ cup or so
1 scallion, diced
½ orange bell pepper diced


Heat oven 375 degrees
 In a large mixing bowl, combine cleaned turkey necks, all powder seasoning, Heinz 57 Sauce and zest, Lea & Perrins Worcestershire sauce, diced bell peppers and onions
Mix until fully combined
Marinate up to overnight or for at least one hour
To a hot braising skillet, heat oil on medium heat and sear turkey necks on each side until golden brown, being sure to scrape off the onions and peppers and saving those for later
Once turkey necks are nice and brown, add the onion and peppers to the pan on top of the turkey necks with the hot water
Deglaze the pan and scrape the brown bits off the bottom of the bottom
Add garlic paste, thyme, scotch bonnet pepper, scallion and better than bouillon to the turkey necks
Cover with tight fitting lid and braise in the oven for one hour
 After one hour remove the turkey necks from the oven and add more water if needed and continue to braise for another 30 minutes
 After an hour and a half, remove from the oven and add drained butter beans, ketchup, onion and peppers
Give everything a nice mix, cover and add back to the oven for an additional 30 minutes of cooking
Remove from the oven and baste in gravy
Serve with rice and peas and plantains


Slow Braised Turkey Necks Slow Braised Turkey Necks Reviewed by special recipes on March 16, 2024 Rating: 5

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