Turkeys were a favorite game bird of Mayan Indians, with Spanish conquistadors bringing the bird back to Europe. Turkey was so prized as exotic meat that colonial ships heading to the New World in the 1600s brought turkeys only to discover they were common throughout the territory. Turkey remains one of the Americas’ most significant culinary exports, eaten around the world. The neck, while not itself an edible cut of the bird, contains large amounts of flavor and enough meat to make a pleasant soup.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a large pot, add turkey necks and cover with water.
- Bring to a boil and cook over medium heat 2 hours.
- Remove the necks from the pot then stir in flour and potatoes, carrots, turnip. parsnip, onion and celery.
- When the turkey necks are cool, remove meat from the bones and return meat to the pot.
- Season to taste with salt and pepper.
- Cook 45 minutes until the pieces of turnip are tender.
- Add the rice and cook for 15 minutes.
- Adjust seasonings to taste.
- Serve hot.
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