I know turkey is not the most popular protein, but it happens to be my favorite. I love roasted turkey for dinner or cut up in a salad, but my absolute favorite part of the turkey is the neck. I always add it to my chicken soup, but I wanted a way to enjoy turkey necks during the week. So, I decided to create a hearty veggie soup with turkey necks. I knew I would like it but I wasn't expecting that eye-popping reaction from others as well. It's more of a cross between a soup and a stew. I make it on repeat all winter and have it as a warm, hearty, macro soup lunch when I'm just too cold for a salad.
Recipe reprinted with permission from More Food You Love That Loves You Back by Rorie Weisberg and Sara Goldstein ….Artscroll shaar press.
Ingredients
Servings 11
- 2 turkey necks
- 2 tablespoons olive oil
- 2 fennel bulbs chopped
- 4 ribs celery chopped
- 2 cloves garlic pressed
- 2 medium parsnips
- 1 large or 2 medium kohlrabis
- 2 large carrots
- 1 large yellow squash peeled
- 1 large zucchini peeled
- 1 Japanese sweet potato
- 1 yam
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill
- 1 tablespoon sea salt
- Ground black pepper to taste (optional)
- 9-10 cups water
Nutritional Facts
Nutrition Facts
Turkey Neck Soup
Amount per Serving
Calories
135
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
0.2
mg
0
%
Sodium
698
mg
30
%
Potassium
852
mg
24
%
Carbohydrates
26
g
9
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
5060
IU
101
%
Vitamin C
34
mg
41
%
Calcium
66
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place turkey necks into a stockpot. Add water to cover. Over high heat, bring to a boil; reduce to a bubbling simmer and cook for 15 minutes. Rinse turkey in cold water; set aside. Wash the pot to use for the soup.
- Over medium heat, in the same pot, heat oil. Add fennel and celery; sauté for 5-7 minutes. Add garlic; sauté until fragrant.
- Peel and chop remaining veggies and herbs; add to pot. Add turkey necks. Add water. Season with salt and pepper, if using.
- Bring soup to a boil. Reduce to a simmer; cook for 4-6 hours.
- When cool enough to handle, remove turkey necks from soup. Separate meat from the bones. Return shredded meat to pot. Heat and serve.
- Store in the fridge for 3-4 days or freeze in an airtight container for up to 3 months.
4 to 6 hours and the meat will be falling off the turkey neck bones and be tasteless. All the turkey flavor will be in the soup. Best to cook for 2 hours, let the turkey necks cool, remove the meat from the bones and add to soup. You can also try Celery Root aka Celeriac instead of celery which give the soup a very nice flavor.
This soup is unbelievably delicious.
Thank you!
I did it with turkey neck bones in a mesh bag. Might be even better with pieces of turkey.