Smoked turkey necks are a flavorful and versatile meat that can be used in a variety of dishes. Whether you’re looking to add some depth to your soups or stews or are simply looking for a delicious protein to add to your meals, smoked turkey necks are a great option. However, cooking smoked turkey necks can be a bit intimidating if you’re not familiar with the process. In this article, we’ll provide a step-by-step guide on how to cook smoked turkey necks that are juicy, tender, and bursting with flavor.

1. Introduction to Smoked Turkey Necks

Smoked turkey necks are a cut of meat that comes from the neck of a turkey. They are typically smoked before being sold and can be found in most grocery stores. Smoked turkey necks are a popular ingredient in Southern cuisine and are commonly used in dishes like collard greens, black-eyed peas, and gumbo.

Smoked turkey necks are a flavorful and affordable alternative to other cuts of meat. They are high in protein, low in fat, and are a good source of essential vitamins and minerals. Additionally, smoked turkey necks are a great way to add depth of flavor to your dishes without having to use a lot of additional seasoning.

2. Choosing the Right Turkey Necks

When it comes to cooking smoked turkey necks, choosing the right turkey necks is crucial. You want to make sure that you’re buying fresh or frozen turkey necks that are of high quality. Here are a few things to keep in mind when choosing smoked turkey necks:

Fresh or Frozen Turkey Necks

You can typically find smoked turkey necks in the freezer section of your grocery store. While both fresh and frozen turkey necks can be used for cooking, frozen turkey necks are a more convenient option. They can be stored in your freezer until you’re ready to cook them, and they often have a longer shelf life than fresh turkey necks.

Quality of Turkey Necks

When choosing smoked turkey necks, you want to make sure that you’re buying a high-quality product. Look for turkey necks that are free of any discoloration or blemishes. Additionally, make sure that the turkey necks are plump and not dried out. Smoked turkey necks that are of high quality will have a rich, smoky flavor that will add depth to your dishes.

3. Preparing the Smoker

Before you start cooking your smoked turkey necks, you need to prepare the smoker. There are different types of smokers available, including electric, charcoal, and gas smokers. Here are the steps to prepare your smoker:

Types of Smoker

The type of smoker you use will depend on your personal preference and the availability of equipment. However, for cooking smoked turkey necks, we recommend using a charcoal smoker or a wood smoker. These types of smokers provide a rich smoky flavor that complements the flavor of smoked turkey necks.

Setting Up the Smoker

Once you’ve chosen your smoker, you need to set it up. Start by filling the smoker with charcoal or wood chips. You can also add some hardwood, such as hickory or mesquite, to enhance the flavor. Next, light the charcoal or wood chips and let them burn until they are hot and glowing. Once the smoker is hot, you’re ready to start cooking your smoked turkey necks.

4. Preparing the Turkey Necks

Before you can start smoking your turkey necks, you need to prepare them. Here are the steps to follow:

Thawing the Turkey Necks

If you’re using frozen turkey necks, you need to thaw them before cooking. You can thaw them in the refrigerator overnight or in cold water for a few hours. Make sure the turkey necks are completely thawed before cooking.

Cleaning the Turkey Necks

Once the turkey necks are thawed, you need to clean them. Rinse the turkey necks under cold water and pat them dry with a paper towel. Remove any excess fat or skin from the turkey necks.

Marinating the Turkey Necks

Marinating the turkey necks is optional, but it can add extra flavor to your smoked turkey necks. You can use any marinade you like, but we recommend a simple mixture of olive oil, salt, pepper, and your favorite herbs and spices. Brush the marinade onto the turkey necks and let them sit for at least an hour before cooking. This will allow the flavors to penetrate the meat and make it more flavorful.