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Jamaican Curry Turkey Neck
A Juicy Fall Off The Bone Recipe

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Jamaican Curry Turkey NeckJamaican Curry Turkey Neck

By Venesha Johnson | Associate Writer

Many will tell you that oxtail is their favourite Jamaican dish, but have you ever had turkey neck? While it is what I and many other Jamaicans refer to as poor man’s oxtail…. I prefer it compared to the actual oxtail.

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The key to a great turkey neck dish is getting the right turkey neck. The bigger the better! Never go for the tiny ones that resemble chicken necks. The bigger the turkey neck the more meat there’ll be on the bones and ultimately, the juicier it will be. In addition to getting the right turkey neck, you also want to wash them properly with vinegar and lime juice and most importantly remove that thin layer of membrane around the cuts of meat. If not removed this can make your meat much harder to cook. A little trick I use to make the membrane easier to remove is to soak the meat in a bit of baking soda. You'll be done in no time.

There are many ways to prepare turkey neck, most popularly we either use it to make a curry or brown stew dish, like we do most meats, to be honest. But we also use it to make stew peas or in soups.

The key to a tasty turkey neck is seasoning and marinating. Whether you are making curry or brown stew the basic seasonings and herbs you would use are garlic, onion, thyme, scotch bonnet pepper, ginger, pimento seeds, and a mixture of your favourite powdered seasonings, I typically go for a combination of Maggi’s all-purpose, ginger and chicken seasoning. And, if you are making a curry then you know you will need to add your curry powder, or if like my mom you prefer to grate and use fresh turmeric, you can do that as well.

Now, the recipe I am sharing with you today is for the curried turkey neck. It’s one of my favourites, especially on Sundays when I am looking for a second protein to go with my rice and peas and fried chicken, the traditional Jamaican Sunday dinner.

Jamaican Curry Turkey Neck - SeasonedJamaican Curry Turkey Neck - Seasoned

Jamaican Curry Turkey Neck Recipe


  • 2lb Turkey Neck
  • 1 big Carrot
  • 1 Big Irish Potato
  • 1 green sweet pepper
  • 1 onion
  • 2 sprigs thyme
  • 3 cloves of garlic
  • 1 scotch bonnet pepper
  • Pimento seeds
  • 1 tsp Maggi all-purpose seasoning
  • 1 tsp Maggi chicken seasoning
  • 1 tsp Maggi ginger seasoning
  • Salt and black pepper to taste (optional)
  • 2 tbsp cooking oil
  • 2 cups water
  • 2 tsp curry powder (preferably beta-pak curry)


  1. The first step is to clean your turkey neck, using water, vinegar and lime juice. Remember to get off the thin membrane around the meat as much as possible.
  2. For seasoning add all your seasonings and herbs along with 1 teaspoon of the curry powder, rub it all in, cover and leave to marinate for at least 4 hours. 
  3. Once you have the meat marinated, separate the pieces of meat from the herbs.
  4. In a Dutch pot, add your cooking oil and allow it to heat up a bit then add the remaining curry powder. This is called burning the curry. It adds depth of flavour. 
  5. Add the meat to the pot stir it and allow it to simmer on medium heat. It will start springing its juices, so it won’t dry out. After around 10 minutes add enough water to slightly cover the meat, cover and allow to finish cook. 
  6. At around the 20-minute mark, add the remainder of seasonings and herbs left back from the marinade to the pot, cover and allow it to continue to simmer for another 20 to 30 minutes until the sauce is thickened and the leat is tender. Cook longer if necessary. 
  7. Pair with some white rice, a side of veggies and a tall cold glass of lemonade and you will be in culinary heaven. Simple but delicious.

So there you have it, the supper delicious Jamaican curry turkey neck dish. Give it a try, share the recipe and just in case you get a sweet tooth, check out our ebook “ Jamaican Sweet Treats” for exactly that… some sweet treats.

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References & Sources For Jamaican Curry Turkey Neck

  1. Curry Jamaican Food | How To Make The Perfect Jamaican Curry. (n.d.).
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