Osso Buco-Style Turkey Necks Recipe - NYT Cooking

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Total Time2 hours 45 minutesRating4(19)CommentsRead comments

Featured in: Cherishing the Turkey, All Year Round

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Ingredients

Yield:3 to 4 servings

3pounds turkey necks, cut crosswise into thirds
1¼teaspoons coarse kosher salt
1¼teaspoons black pepper
3tablespoons extra virgin olive oil
2carrots, chopped
1celery stalk, chopped
1onion, finely chopped
3garlic cloves, finely chopped
1tablespoon tomato paste
⅔cup dry white wine
1cup chicken broth
1large rosemary sprig
2sage sprigs
2thyme sprigs
¼cup finely chopped fresh parsley
½teaspoon finely grated lemon zest

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

622 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 59 grams protein; 1255 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.
Step 2
Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
Step 3
Add the carrots, celery, onion and 2 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with ¼ teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 1½ to 2 hours.
Step 4
When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.

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Ratings

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I made this dish again this year when turkey necks went on clearance. I'd recommend serving it over egg noodles or polenta. Used my own homemade vegetable stock. Wonderfully rich, succulent sauce. The necks are surprisingly meaty, just like pork necks. Humble but richly rewarding food.

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This was really good and easy to make--I always enjoy making long, slow-cooked dishes. My grocery store frequently has turkey necks on clearance, and like pork neck bones, they are really meaty.

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Perfect recipe. Added some heat to it with red pepper flakes.

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Recipe Tags

Dinner
Main Course

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