Recipes

Cheap + Easy + Delicious = Turkey Necks

Living with my grandparents during my freshman year of college was not ideal from a staying-out-all-night-and-doin'-stuff perspective, but it kicked ass from a meal-plan point of view.

What's not to love about home cooking 24/7/365.25? Plus, I got a free education in Southern cooking on the cheap, since my grandmothers were Depression kids.

If you're like me, cheap eats are key during the holiday season, since all my money seems to go to travel, gift buying and hangover installation. You can cook the recipe below for less than ten bucks without watching the pot.

Merry Christmas.

Most folks use turkey necks for gravy making. That's nice and all, but the true beauty of the neck is slow cooking it all day and serving it over rice. Cheap. Easy. Delicious.

Slow Cooked Turkey Necks

  • 4 turkey necks
  • 1 large yellow onion, thinly sliced
  • 4 cloves of garlic, minced
  • Salt and pepper to taste
  • Hot water

Combine all the ingredients in a large stock pot. Add enough hot water to cover the necks. If the necks are frozen, bring the pot to a boil before covering it and reducing the heat to a simmer - or else cover and simmer right away.

Check the necks every 30 minutes and add just enough water to keep them covered. You'll know they're done when the meat peels away from the bone easily (plan on four hours or one bowl game). Simmer uncovered for an additional 30 minutes to let it cook down.

Serve over rice.

NOTE: Use a slow cooker if you need to finish your holiday shopping. Just be sure to fill it with hot water until it is an inch and a half from the top since you won't be there to monitor it.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Jason Bargas
Contact: Jason Bargas