How to Cook Smoked Turkey Necks?

Smoked turkey necks are a delicious and nutritious cut of meat from the turkey. Turkey necks contain a high amount of collagen, which breaks down during the smoking process to become gelatin.

This gives them a unique texture that is tender, moist and full of rich flavor. Smoking brings out the savory umami flavors in the turkey necks.

Benefits of Cooking with Turkey Necks

Turkey necks provide some great health benefits. They are packed with protein and also contain important vitamins and minerals like zinc, phosphorus and selenium.

Turkey necks can make a tasty, protein-rich addition to soups, bean dishes and greens. Their rich, smoky flavor can enhance many recipes.

Read More : How to Cook Stuffing Separately?

Overview of Smoking and Cooking Process

Smoking turkey necks helps break down the collagen to make them tender. It involves cooking them slowly over low heat with indirect smoke flavor.

The smoking time can take several hours depending on temperature, size of necks and desired tenderness. They can be served as-is straight from the smoker, or used in homemade stocks, bean dishes and other recipes.

Ingredients

Turkey Necks

When buying turkey necks, look for pieces with lots of meat attached to them. Avoid any with detached bones or large chunks of fat/skin unless you want to trim them yourself. Defrost frozen necks thoroughly before smoking.

Smoking Woodchips

Good wood chips for smoking turkey necks include hickory, oak, apple, cherry, pecan and mesquite. Each wood type provides its own unique flavor.

Spices and Seasonings

Basic spices like smoked paprika, garlic powder, onion powder and celery salt work very well for turkey necks. You can also use spice rubs or marinades to add more complex flavors.

Other Ingredients for Recipes

Once smoked, turkey necks shine when added to items like bean dishes, vegetables, stocks and soups. Ingredients like beans, onions, carrots and celery make great additions.

Preparing the Turkey Necks

Thawing if Frozen

Always thaw frozen turkey necks fully in the refrigerator before smoking. This can take 24-36 hours depending on size, so plan ahead.

Trimming Excess Fat and Skin

Turkey skin and thick fat don’t always render well during smoking. For best results, use a sharp knife to trim off any oversized fat or skin before seasoning the necks.

Seasoning

Season the turkey necks all over with a dry rub or marinade before smoking. Let them sit for 30 minutes up to overnight so the seasoning penetrates the meat.

Setting Up the Smoker

Choosing a Smoker

Charcoal, electric, gas, pellet grills/smokers or even a stove-top smoker all work well for smoking turkey necks. Use what fits your budget and skill level.

Setting Up for Indirect Smoking

Arrange coals or heat on only one side of the smoker so turkey necks sit off to the side, receiving smoke but not direct heat. Add a water pan if possible.

Getting the Right Temperature

Maintain a steady low smoking temp between 225-275°F. Turkey necks should not be exposed to high direct heat or they will toughen.

Smoking Times and Temperatures

Low and Slow Smoking

Turkey necks need to be smoked slowly over several hours at a low temp. This gives connective tissues time to break down properly.

Adjusting Temperature as Needed

If the heat creeps higher than 275°F, close vents to bring it back down. If temperature drops too low, open vents to increase airflow.

Smoking for Flavor and Tenderness

The collagen in turkey necks begins dissolving around 160°F internal temp, so smoke them until very tender and pulling back from the bones, 4-6 hours.

Making a Smoking Woodchip Mixture

Types of Wood to Use

Good wood types are hickory, oak, apple, pecan, cherry, mesquite or a combo. Avoid resinous woods like pine or cedar which can create bitter smoke.

Soaking the Woodchips

Soak wood chips in water for 30 minutes before smoking. This slows combustion for more even smoking. Shake off excess water before adding to smoker.

Mixing Woodchips

Using a mixture of 2-3 woodchip varieties adds more complexity of flavor. For turkey, a mix of oak and cherry or apple works very well.

Rub and Marinade Ideas

Dry Spice Rubs

Homemade dry rubs coat the turkey necks evenly in seasoning. Try smoked paprika, brown sugar, chili powder, garlic and onion powders and salt.

Marinades to Add Flavor

Wet marinades tenderize turkey necks and add lots of flavor. Apple juice, cola, wine or vinegar bases all work well.

When to Apply Rubs and Marinades

Apply dry rubs just before smoking so they stick. Marinade necks overnight in the refrigerator for best flavor and tenderizing effects.

Monitoring the Cook

Maintaining Proper Temperature

Use a digital thermometer to monitor temperature. Additional coals/wood may need to be added to maintain heat, along with opening/closing vents.

Checking for Doneness

Turkey necks are done when fork tender and the meat pulls away from the bone, around 195-205°F internal temperature usually.

Avoiding Over-Smoking

If smoke starts seeming heavy and bitter, the fire may have gone out. Avoid over-smoking by monitoring temperature and smoke levels.

Serving and Storage

Serving Smoked Turkey Necks

Let smoked necks rest 10-15 minutes before picking meat off the bones. Chop or shred meat, or serve necks whole.

Using in Recipes and Soups

Add chopped smoked turkey necks to beans, soups, stews and greens. The smoky meat adds awesome richness and flavor.

Storage Guidelines

Store leftover turkey necks covered in the fridge up to 4 days. Frozen smoked necks keep 2-3 months in airtight containers or bags.

Safety Tips

• Always thaw frozen necks thoroughly before smoking
• Trim and discard any detached bones to prevent choking
• Use separate cutting boards/utensils for raw and cooked items
• Wash hands thoroughly before and after handling raw necks
• Refrigerate leftovers within 2 hours, and reheat fully to safe internal temp

Conclusion

Summary of Process

Smoking turkey necks is simple but takes several hours. Thaw necks if needed, then trim and season them. Set up the smoker for indirect heat around 225-275°F. Add presoaked woodchips, then smoke necks for 4-6+ hours until extremely tender.

Check temp periodically and add more fuel/woodchips to maintain steady heat. Let necks rest before serving on their own or using them in recipes.

Tips for Best Results

• Trim excess fat/skin before smoking
• Apply dry rubs/marinades for maximum flavor
• Use indirect heat and keep temperature low
• Smoke for a full 4-6 hours until très tender
• Mix woodchips for more complex flavor
• Let necks fully rest before eating or chopping

Smoked turkey necks make a delicious, protein-packed addition to meals. Follow this guide for melt-in-your-mouth tender necks with the ultimate smoky flavor every time. Enjoy!

FAQs

How long does it take to smoke turkey necks?
Smoking time can take 4-6+ hours depending on size, temperature, and desired tenderness. Turkey necks need to reach 195-205°F internal temp when done.

What wood is best for smoking turkey?
Hickory and oak give great classic smoke flavor. Apple, cherry and pecan wood chips also pair deliciously with turkey. Use mesquite sparingly, as it can get overpowering.

Should turkey necks be brined before smoking?
Brining is optional but can make the meat even juicier and more seasoned. Dissolve salt, sugar and spices in water, chilled in the fridge 1-2 days.

Can you smoke a turkey neck in an electric smoker?
Yes, electric smokers provide consistent low heat ideal for slowly smoking turkey necks until tender. Follow manufacturer’s instructions for your model.

How do you know when smoked turkey necks are done?
Turkey necks are fully cooked when very fork tender and the meat pulls back from the bones, around 195-205°F on a meat thermometer.