Brown Turkey Neck Stew is a Caribbean style stew packed with bold flavors which creates rich savory dish.
A few weeks back I share a picture of Instagram of my brown turkey neck stew and I had quite a bit of interest and recipe requests. I first heard of stewing turkey neck from my sister who had it at a friend’s house many years ago. She said it was good and mimicked oxtails, I’ve been intrigued ever since.
I like to call brown turkey neck stew the poor man’s oxtails because it looks similar to oxtails when stewed and it is fairly inexpensive. Like oxtail, turkey necks should be cooked low and slow in order to tenderize it. Does it taste like oxtail? No, because oxtail is beef and turkey is poultry but it does make a tasty stew. The meat of the turkey neck is dark meat so it has a lot more than other parts. It does need to be slow cooked; if you’re pressed for time you can use a pressure cooker to shorten cook time.
Turkey neck comes whole, so you have to cut it into the segments to resemble oxtail; I cut them into 2 inch pieces. Since I’m making brown stew I seasoned it well with herbs and spices such as thyme, ginger and black pepper. I then let it marinate for at least 4 hours, preferably overnight to get the maximum amount of flavor from the seasonings.
I start the stew in the same manner as other brown stews like oxtail or chicken stew by caramelizing sugar until its dark brown – this gives the stew a rich deep color and flavor. If you’re interesting in seeing how to caramelize the sugar take a look at this video to see how I do it.
The turkey neck is browned and cooked in its own juices before adding water and the remaining ingredients. I slow cook it for at least an hour; it may take longer depending on the size of the pieces. Once it’s done, I serve the brown turkey neck stew with white rice or rice and peas!