Ingredients:

  • 2 kg (4.5 lbs) Smoked Turkey Necks, rinsed and patted very dry
  • 45 g (1/4 cup) All-Purpose Flour
  • 1 tsp (5 ml) Smoked Paprika (or sweet paprika)
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 2 Tbsp (30 ml) Vegetable Oil
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 2 stalks Celery, finely diced (approx. 100g)
  • 2 cloves Garlic, minced (approx. 10g)
  • 60 ml (1/4 cup) Dry Red Wine (or substitute with stock/water)
  • 4 L (6 cups) Low-Sodium Chicken Stock (or Turkey Stock)
  • 2 Bay Leaves
  • 1 tsp (5 ml) Dried Thyme
  • 1/2 tsp (2.5 ml) Cayenne Pepper (optional)
  • 1 Tbsp (15 ml) Apple Cider Vinegar
  • Salt (Kosher or Sea Salt) – To taste
  • 1 Tbsp (15g) Unsalted Butter (optional, for richness)

Instructions:

  1. Prep the Necks: Rinse the turkey necks under cold water and pat them thoroughly dry. Combine the flour, smoked paprika, and black pepper in a shallow dish. Toss the dried necks in the dredge mixture, shaking off any excess.
  2. Sear the Necks: Heat the vegetable oil in a Dutch oven over medium-high heat. Working in batches, sear the necks on all sides until deep brown and caramelized (6-8 minutes per batch). Remove the necks and set them aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and celery to the pot, scraping up any brown bits (fond) from the bottom. Cook until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze: Pour in the red wine (or stock). Bring to a simmer and vigorously scrape the bottom of the pot. Cook until the liquid has almost evaporated (reduced by half).
  5. Combine and Season: Return the seared turkey necks to the Dutch oven. Add the chicken stock, bay leaves, dried thyme, cayenne (if using), and apple cider vinegar. The liquid should cover the necks.
  6. Low and Slow Braising: Bring the liquid to a gentle simmer. Cover the Dutch oven tightly and transfer the pot to a preheated oven at 150°C (300°F). Braise for 3 hours 30 minutes to 4 hours, or until the meat is extremely tender and easily pulls away from the bone.
  7. Strain the Liquid: Carefully remove the necks from the pot and set them aside. Pour the remaining braising liquid through a fine-mesh sieve into a separate bowl, discarding the cooked vegetables.
  8. Skim and Reduce: Allow the strained liquid to settle, then skim the excess fat that rises to the top. Return the liquid to the Dutch oven and bring it to a gentle boil over medium heat. Reduce the liquid until it reaches your desired consistency for gravy (10-15 minutes).
  9. Finish and Serve: If desired, stir in the cold butter for extra richness. Taste and adjust the final seasoning (salt, pepper, vinegar). Shred the meat from the turkey necks and return the meat to the gravy. Serve piping hot.