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Jamaican Brown Stew Turkey Neck
A Go To Jamaican Recipe
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Jamaican Brown Stew Turkey Neck
by Venesha Johnson | Associate Writer
As diverse as our cuisine is, one method of cooking we apply to just about every protein in Brown Stew. While you might enjoy turkey legs where you are from, here we have taken a preference for the neck. Combined with our favourite cooking method, now you have Jamaican Brown Stew Turkey Neck.
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If you're looking for a warm, comforting dish packed with flavour, this is a must-try. A delicious bowl of stewed turkey neck can give oxtail a run for this money. What's even better, is the affordable price point. Compared to its red-meat counterpart, oxtail, turkey necks are considerably cheaper and readily available.
This affordability has earned the dish the nickname "ghetto oxtail" in some circles, but many believe it deserves to stand alone. With its deep flavours, this dish is ideal for those seeking a hearty meal without breaking the bank.
When slow-cooked, Brown Stew Turkey neck becomes a juicy succulent fall-off-the-bone main dish that will have you scraping the pot for every last piece and drenching your food in its gravy.
Why Should You Give Brown Stew Turkey Neck a Try
While turkey necks might not be as meaty as other cuts like its breasts or thighs, they offer an intense flavour profile when cooked properly. Besides, it’s the bones that make it so good!
The key is to slow cook them, allowing the meat to break down and the flavours to meld. You also have the option of using a pressure cooker as many people do, it’s the slow cooking method on your stovetop that brings out the flavours.
Important Tips for the Perfect Jamaican Brown Stew Turkey Neck
Marinate Overnight: For the best flavour, marinate the turkey necks overnight. This gives the spices and seasonings time to penetrate the meat.
Use Hot Stock Water: When adding liquid to the slow cooker or pot, use hot stock or water. Cold liquid can affect the meat's texture, slowing the cooking process or making the meat tough.
Trim Excess Fat: Before marinating, trim excess fat from the turkey necks to avoid an overly greasy stew.
Trim Membrane: around the meat of the turkey you will see a thin outer membrane. Remove as much of it as possible, otherwise the meat may take a bit longer to soften.
Jamaican Brown Stew Turkey Neck Recipe
INGREDIENTS
- 2 lb turkey neck, chopped into small pieces
- 1 tablespoon browning
- 2 tablespoons all-purpose seasoning
- 1 teaspoon black pepper
- ½ teaspoon ginger powder
- ½ teaspoon onion powder
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 large carrot, sliced
- 1 tablespoon pimento berries
- 3 tablespoons cooking oil
- 3 cups water
- 6 sprigs of thyme,
- 1 cup dried butter beans (optional)
- salt to taste
PROCEDURE
- Wash and dry the turkey neckpieces. Place them in a large bowl and add the all-purpose seasoning, black pepper, ginger powder, onion powder, and browning sauce. Mix thoroughly to coat the turkey necks evenly. Then add the chopped onion, garlic, carrot, and pimento berries to the bowl. Mix well and refrigerate for at least 3 hours or overnight for best results.
- Using a large skillet or Dutch pot, heat the cooking oil over medium heat. Add the marinated turkey neck pieces and sear until browned about 10 minutes.
- Add the onions, garlic, carrots, and pimento berries from the bowl into the skillet. Saute until soft, about 5 minutes.
- Pour the hot water into the pot and stir. Cover with a lid, reduce heat to low, and let the meat cook for about an hour.
- If you are using canned beans, add them 20 minutes before finishing.
This is best served with plain white rice or boiled yam, banana and dumplings.
We also popularly have turkey neck as a curry, check out the recipe for that one here.
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References & Sources For Jamaican Brown Stew Turkey Neck
- Charla (2022) Jamaican brown stew turkey neck, That Girl Cooks Healthy. Available at: https://thatgirlcookshealthy.com/brown-stew-turkey-neck/ (Accessed: 07 May 2024).
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