Delicious and easy to prepare stew. In general, turkey necks are much more suitable for soup than any other part of the turkey. Fortunately, there is now a lot of this stuff on the markets and at absolutely reasonable prices.

So, potato chowder with turkey necks.

That's interesting. No matter how many times I go to Moscow markets, in the north of Moscow they honestly write on the price tags: “Turkey neck” price 90 rubles/kg. It is approximately the same in different markets, and the accuracy of the price does not really matter. But in the markets in the south of Moscow the situation is much more cheerful. Turkey necks lie on the counter. And on the price tag there is a proud inscription: “Bulltail”. When finding out the number of legs this bull had, and whether this bull had wings, the sellers, like partisans during interrogation, stand their ground and claim that these are bull tails, they were just chopped up for the convenience of the end buyer. A mysterious situation. And it’s not just in one single market that such nonsense happens...

Okay, enough of the lyrics, it’s time to get back to making the soup.

For turkey neck soup you will need

...for a 3-liter saucepan:

• Turkey necks - 3 pieces - approximately 800 grams
• Bulb
• 1 carrot
• Potatoes - according to your preference for the thickness of the soup.
• Parsley root or stems.
• A stalk or piece of celery root. Here I used 1 stem of lovage.
• Salt.
• Butter - 50 grams.

Making Turkey Neck Soup

First of all, we cut the turkey necks in half - they fit easily into the pan and look much neater on the plate.

Place the necks in a saucepan, fill with cold water, add a little salt and put on fire. Bring to a boil, carefully remove the noise and add parsley and celery. We also select 2-3 of the largest potatoes, peel them and, without cutting them, place them in the pan.

While the broth is cooking, cut the onion into thin quarter rings and grate the carrots on a coarse grater.

Fry the onions and carrots in half, about half the butter, without allowing the onions or carrots to burn.

The heat under the frying pan should be low to avoid burning the butter. Alternatively, you can use a mixture of vegetable and butter. Vegetable will not allow the cream to burn.

Transfer the roast into a saucepan. We check the readiness of the potato tubers, which we sent along with the turkey necks from the very beginning. If the potatoes are already ready, then move on to the next stage.

We take all the tubers out of the pan, add the remaining butter and, if desired, 1-2 ladles of broth. Using a masher, mash all the potatoes into a puree.

then put the puree back into the pan. This thickens the broth, making it thicker and richer in taste.

Cut the remaining potatoes into small cubes.

Turkey soup is not much different from regular soup in composition, except for the meat used. But you can prepare it in different ways.

A basic recipe that can later be modified to suit your tastes.

Required Products:

• 300 grams of turkey;
• three potatoes;
• seasonings as desired;
• onion and carrot.

Cooking process:

1. We send the selected part of the turkey to cook for about an hour.
2. During this time, we peel all the vegetables and cut them into any pieces. Lightly fry the onions and carrots in a frying pan before further use.
3. After the broth is ready, remove the turkey from it, season it with various herbs and spices, lower the prepared vegetables and cook for 20 minutes.
4. All that remains is to put the meat back into the pan, which must be cut into pieces, removed from the bone, and the dish is ready.

In a slow cooker

Turkey soup in a slow cooker is a way to prepare a healthy and easy meal for the whole family. Children will definitely like it.

Required Products:

• bulb;
• about 350 grams of turkey;
• carrot;
• three potatoes;
• herbs and spices to your taste;
• three spoons of rice.

Cooking process:

1. Set the multicooker to the “Frying” mode and keep the pre-chopped onions and carrots in a heated bowl for about two minutes, then add the turkey pieces and fry for another 10 minutes, constantly stirring the contents.
2. We do the same with chopped potatoes for three minutes.
3. Pour in the rice, pour water into the cup, season with the selected spices, switch the device to the “Stew” mode and set the time to an hour.
4. 10 minutes before the end of the program, you can add greens.

Turkey Meatball Soup

If you want to get a more satisfying and rich dish, you can make soup with turkey meatballs.

Required Products:

• one carrot;
• about 500 grams of turkey fillet;
• three potatoes;
• seasonings and herbs as desired;
• 50 grams of rice;
• bulb.

Cooking process:

1. We turn the meat and onions into minced meat in any convenient way, season it with salt and pepper, and form small round cutlets.
2. We put a pan of water, and when it boils, put the diced potatoes and carrots in strips into it.
3. After about 5 minutes, add rice to the contents, add the prepared meatballs, and keep on the fire for 10 minutes.
4. All that remains is to season the soup with spices, cook for another five minutes and you can serve.

First course with vermicelli

Light, almost dietary soup, despite the presence of vermicelli.

Required Products:

• herbs and seasonings;
• 500 grams of turkey fillet;
• one bow;
• 50 grams of soup noodles;
• carrot;
• three potatoes.

Cooking process:

1. We start cooking with vegetables; they need to be peeled, cut in any way and brought to a golden brown color in a hot frying pan.
2. Place the turkey and potatoes cut into pieces into boiling water. When it becomes soft, add seasonings and vermicelli.
3. We wait until boiling starts again, add frying, bring all the products to softness and remove from the stove.

Hearty turkey leg soup

Turkey drumstick soup is much tastier and healthier than chicken soup. be sure to try it!

Required Products:

• two potatoes;
• one drumstick;
• 50 grams of noodles or pasta;
• seasonings as desired;
• carrots and onions.

Cooking process:

1. Boil the broth from the drumstick for an hour, then remove it.
2. Place the potatoes cut into pieces and the pre-prepared frying of chopped onions and carrots into the pan.
3. When the contents begin to boil, add the turkey, boneless and cut into squares.
4. After a few minutes, season with spices to your taste, add the pasta and cook until done, usually five minutes is enough.

Green cabbage soup with sorrel

You can make the soup even more healthy if you combine lean turkey meat with all the properties of sorrel.

Required Products:

• egg;
• 500 grams of turkey;
• one carrot and onion;
• 50 grams of sorrel;
• seasonings to taste;
• three potatoes.

Cooking process:

1. As always, you need to make broth from the meat. This will take about 50 minutes, after which it must be removed from the pan.
2. Place diced potatoes into the broth, cook until soft, and then add pre-chopped and fried onions with grated carrots, season with spices.
3. We wait about 10 minutes, return the chopped meat to the broth and at the same stage add pieces of sorrel.
4. Keep on the stove for no more than five minutes and serve with pieces of boiled eggs.

Dietary fillet soup

A good option for those who count calories, suitable for children.

Required Products:

• herbs and seasonings as desired;
• two potatoes;
• 400 grams of turkey fillet;
• one carrot and the same amount of onion.

Cooking process:

1. Boil the fillet in water for about 50 minutes, remove from the pan.
2. Place diced potatoes, chopped onions and carrots in strips and keep on medium heat until the potatoes become soft.





Required Products:

• 100 grams of butter;
• 400 grams of turkey fillet;
• onions and carrots;
• two potatoes;
• 50 grams of flour;
• seasonings to your taste;
• 50 milliliters of cream.

Cooking process:

1. Let the turkey cook for 60 minutes, then remove it, cut it into small pieces, and pass through a blender until smooth.
2. Pour cream, half the specified amount of butter into the mixture, stir.
3. Melt the butter in a frying pan, lightly fry with flour and pour in just a little broth.
4. Add turkey puree to this mixture, season with spices, simmer for 15 minutes and serve.

The dish is very simple and “light”. Can be cooked with any part of turkey. But it is from the neck that a rich and tasty broth is obtained. In terms of price, turkey necks are inexpensive, which is no less important in our time.
Step 1.

Buy 1 large turkey neck. Wash and chop into small pieces. Cook for 30 minutes.

Step 2.
Grate the carrots. Can be cut into circles or sticks. It all depends on your preference. I had pre-grated and frozen carrots.

Step 4.
Prepare a deep dish with a lid where we will bake our dish.

Step 13
After 30 minutes, remove and stir. Add bay leaf, herbs (I use dill) and any spice for taste (I use dried adjika).

Turkey neck is an offal. The meat here is very tender and juicy, but it needs to be cooked for a long time so that it melts in your mouth. Not every housewife knows how to use this product and what can be prepared from it. It turns out that turkey necks are suitable not only for cooking broth, they are used to make delicious goulash and bake in the oven. Turkey neck jellied meat is also known, the recipe for which we recently reviewed. So, our topic today is “Turkey neck - recipes for cooking dishes for every day.”

Delicious turkey neck dishes (recipes):

Turkey neck soup

To make a delicious, rich soup, you can use not only a good meaty bone, but also turkey necks. There are both bones and meat, so the broth will be sweet and aromatic.

Ingredients: turkey necks – 3 pcs.; onion - head; carrots – 1; a small piece of celery and parsley roots; butter – 60 g; salt.

After thoroughly washing the necks, divide them into 2 parts. This is easy to do with a large knife or hatchet. Place the necks in a saucepan, add water and place on medium heat. Now you need to peel the roots and put them in the broth. To make the soup thicker, peel a couple of potatoes right now and, without cutting them, put them in a saucepan to cook with the broth. Keep an eye on the broth, skimming off any foam.

While our broth is cooking, peel the remaining potatoes, onions and carrots. We cut the potatoes as you are used to. Chop the onions and carrots in a way convenient for you. Take a frying pan, put half of the prepared butter in it, and, having melted it, fry the sliced ​​onions and carrots.

When the frying is ready, transfer it to the pan, and take out the two potatoes that you put in the broth at the very beginning. Having placed them on a plate, mash them with a masher, mix with the remaining piece of butter and put the puree back into the pan. Once dissolved, it will add additional density to the broth and enhance its taste. Now you can add the potato slices. Continue cooking the soup until the potatoes are cooked.

Serve turkey neck soup hot, adding a spoonful of sour cream if desired and garnishing it with parsley leaves.

Turkey necks stewed with vegetables

Braised turkey necks are distinguished by their delicate taste. They can be eaten with any side dish - rice, buckwheat, wheat porridge, potatoes or pasta.

Ingredients: turkey necks – 1.5 kg; medium carrots – 3; bulbs – 2; vegetable oil – 50 ml; spoon of sour cream; salt and spices to taste.

After washing the necks, divide each of them into three parts. Place the frying pan on high heat, pour in the oil and place the pieces of necks there. Our task is to fry them until golden brown on all sides. At the very end, salt and season the meat to taste. While the necks are preparing, let's peel the vegetables. It is better to cut the onion into half rings and chop the carrots into long strips, so it will look beautiful in the finished dish.

When the necks are well browned, remove them from the frying pan and fry chopped vegetables in their place. After frying the vegetables until cooked (the onion will turn golden), transfer the necks and frying to a baking dish. To them add a spoonful of rich sour cream, a little more salt and a glass of boiling water. Place the pan in the oven for half an hour. The necks should simmer at a temperature of 170 degrees for at least half an hour. When cooked, the meat should pull away from the bones very easily.

You can serve this dish by placing turkey necks in a heap on a beautiful platter, sprinkled with herbs. Potatoes, rice or any porridge are suitable as a side dish.

Necks stewed with beer and cream

This dish is interesting because of its unusual tasting gravy. It has a beautiful color, incredibly delicious taste, and the meat is tender and sweet.

Ingredients. Turkey necks – 1-1.3 kg; dark beer – 1 bottle; onion heads – 3; cream – 150 g; vegetable oil – 40 ml; ground salt and pepper; curry.

Wash the necks and then cut them into pieces about 4cm long each. If cutting is difficult, use a kitchen hatchet. Now the meat needs to be marinated. Dredge the pieces in curry and add salt and pepper. Leave the necks in the refrigerator for about an hour.

While the meat is marinating, peel the onions and cut them into rings. Imbued with the aroma of spices, we send the necks to fry in a frying pan, heating it very much and pouring oil. Brown the pieces on each side until they look appetizing. If you have a deep frying pan, you can continue cooking in it; if not, transfer the meat to a duck pot or cauldron. Now lay out the onion and fry it until transparent right in the remaining oil in which the meat was cooked.

Combine the onion with the turkey necks, add beer and cream to the cauldron and simmer for 90 minutes. At the initial stage of extinguishing, the liquid will form foam, this is normal. Then the foam will disappear. During cooking, stir the meat periodically so that the pieces located on the surface are also saturated with the gravy. Once the meat is cooked, it is fairly easy to separate from the bone.

Serve turkey necks in beer gravy with your favorite side dish.

As you can see, in cooking, turkey neck is in full swing at the same time, the dishes from which are very, very tasty. This is an excellent product, which, moreover, costs less than other meat. If you like hearty soups and hearty gravy, try using turkey neck. Don’t be afraid to experiment; perhaps, thanks to your experience, a new dish will be born that your family will like. All this product really requires is a long heat treatment, which will achieve softness and juiciness of the meat.