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.

No additional tips available.

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

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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.

Osso Buco-Style Turkey Necks

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