Osso Buco-Style Turkey Necks Recipe

Name: Osso Buco-Style Turkey Necks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds turkey necks, cut crosswise into thirds; 1 1/4 teaspoons coarse kosher salt; 1 1/4 teaspoons black pepper; 3 tablespoons extra virgin olive oil; 2 carrots, chopped; 1 celery stalk, chopped; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 tablespoon tomato paste; ⅔ cup dry white wine; 1 cup chicken broth; 1 large rosemary sprig; 2 sage sprigs; 2 thyme sprigs; 1/4 cup finely chopped fresh parsley; 1/2 teaspoon finely grated lemon zest

Servings: persons

3 pounds turkey necks, cut crosswise into thirds
1 1/4 teaspoons coarse kosher salt
1 1/4 teaspoons black pepper
3 tablespoons extra virgin olive oil
2 carrots, chopped
1 celery stalk, chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
⅔ cup dry white wine
1 cup chicken broth
1 large rosemary sprig
2 sage sprigs
2 thyme sprigs
1/4 cup finely chopped fresh parsley
1/2 teaspoon finely grated lemon zest

1
Heat the oven to 325 degrees.
2
Season the necks with 1 teaspoon each salt and pepper.
3
Heat the oil in a large skillet or Dutch oven over medium-high heat.
4
Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
5
Add the carrots, celery, onion and 2 of the garlic cloves to the skillet.
6
Cook until the vegetables are soft and golden, about 5 minutes.
7
Season with 1/4 teaspoon each salt and pepper.
8
Stir in the tomato paste and cook until darkened, 1 to 2 minutes.
9
Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes.
10
Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired).
11
Return necks to the pot.
12
Bring liquid to a simmer.
13
Cover pot and place in the oven.
14
Cook, turning necks occasionally, until they are very tender, 1 1/2 to 2 hours.
15
When the turkey necks are done, transfer to a serving platter.
16
Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes.
17
Pour the sauce over the necks.
18
Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.

1078

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds turkey necks, cut crosswise into thirds, 1 1/4 teaspoons coarse kosher salt, 1 1/4 teaspoons black pepper, 3 tablespoons extra virgin olive oil, and more.

Yes, Osso Buco-Style Turkey Necks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Osso Buco-Style Turkey Necks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions