This turkey neck soup is hearty, filling, and loaded with tender meat, and chunky vegetables inside a rich and savory broth. A delicious and healthy dinner idea, this easy turkey soup comes together easily with ingredients you already have on hand.
Turkey necks are one of those ingredients that aren’t used very often in everyday cooking. Although not as popular as oxtails, turkey necks have a rich, meaty flavor similar to oxtails at a very affordable price. Also try my slow cooker turkey necks and instant pot turkey necks recipes!
This cut of meat is often slow-cooked in brown gravy, but it can also be used to make bone broth or added to soups. I find that boiling the turkey necks is the best way to prepare them because it’s a relatively hands-off cooking method. The meat becomes very tender and you even up with a wonderfully flavored broth.
This turkey soup made with turkey necks and vegetables is cozy and heartwarming. It is perfect to make if you are feeling under the weather or to enjoy during the cooler months. It is easy to put together and can be customized to your flavor preferences or as a way to use up whatever you have in the fridge.
Turkey necks. You will need 1lb of cleaned turkey necks. Look for packages with the most amount of meat on them.
Chopped veggies. Bell peppers, yellow potatoes, and celery.
Onion and garlic. Provides are rich depth of flavor to this turkey soup.
Tomatoes. 1 can of diced tomatoes.
Onion mix. A mixture of onion flakes, celery seed, garlic powder, and beef bouillon.
Dried thyme. A nice subtle herby flavor.
Water. Use just enough to cover everything.
How to make turkey neck soup
Heat oil in a heavy bottom pot. Wash and scrub turkey necks in the sink very well and add to the pot. Sear fro about 5 minutes, until browned on all sides. Add chopped onions, celery and garlic. Saute for 5 minutes or until tender and fragrant.
Add chopped red or yellow bell pepper, chopped or diced tomatoes and seasonings. I simply used Lipton onion soup dry mix but feel free to use your favorite seasoning blend.
Cover turkey necks and veggies with water and bring to boil. Reduce the heat and simmer with the lid on for 1 hours and 30 minutes. Meanwhile peel yellow potatoes and cube them.
Add potatoes to the soup and cook for another 30 minutes, until potatoes are very soft and you can separate turkey necks with the fork. Garnish with chopped cilantro and enjoy as is or with a bowl of rice.
What kind of soup is it
Turkey neck soup is a simple dish made with browned turkey necks, chopped celery, onion soup mix, and chunky potatoes. Sometimes rice or root vegetables are added, but you can use whatever vegetables or grains you like.
Turkey necks are considered dark meat and even though they don’t have as much meat on them as other parts of the bird, it is still an amazing part of this dish and tastes even more delicious the longer you cook them.
Using a package of onion mix makes seasoning and preparing this soup very easy because you don’t have to worry about measuring a whole bunch of seasonings.
Turkey necks. If you can’t find necks, use turkey wings or legs instead.
Onion mix. Chicken bouillon works great as well.
Tomatoes. Use chopped fresh tomatoes, a can of tomato sauce, or a few tablespoons of tomato paste.
Cooking liquid. Low-sodium chicken or turkey broth can be used to add a deeper flavor instead of water.
Use whichever vegetables you have on hand or prefer. Other options are corn on the cob, chopped carrots, or root vegetables.
If you are running short on time brown the meat, add everything to a slow cooker then cook on LOW heat for several hours until soft and necks are fall of the bone tender.
Exchange the potatoes for rice, pasta, or beans.
After the holidays use leftover turkey instead of turkey necks.
Frequently asked questions
Absolutely, turkey necks are great to use to make bone broth. It is a budget-friendly option and when boiled for a long time creates a very tasty broth that can be used to make soups, stews, or added to gravy.
Yes, it’s always a good idea to rinse your turkey necks before cooking them to remove any grit or debris. If you see any excess membrane or fat you can trim that off as well with a sharp knife.
Similarly to oxtails, turkey necks are very bony and contain a small amount of meat. They can range in size so look for packages with meatier bones in them.
Turkey necks are available year-round in most grocery stores in the refrigerated meat section or at a butcher shop. Although you’ll have the easiest time finding them during the holidays.
- Cool it down: Allow the turkey neck soup to cool to room temperature. Never place hot soup directly into the refrigerator or freezer.
- Divide into portions (optionally): Portion the soup into individual servings or desired portions, using a ladle or a measuring cup. This helps with quick and easy thawing and reheating later on. Or just refrigerate in the pot.
- Use airtight containers: Transfer the cooled soup into airtight, freezer-safe containers or resealable freezer bags. Leave some space at the top to accommodate expansion during freezing.
- Refrigerate or freeze: Store the soup in the refrigerator for up to 4 days or in the freezer for up to 3 months for best quality.
- Reheat and serve: When ready to consume, thaw the soup overnight in the refrigerator or using the microwave defrost setting. Reheat it in a saucepan over medium heat or in the microwave, stirring occasionally until heated through.
You may also like
- Neck bones soup
- Pre smoked turkey wings recipe
- Air fryer turkey nuggets
- Turkey bacon wrapped asparagus
- Turkey gizzards recipe
- Air fryer neck bones
- Crockpot turkey wings
Hope you will like this turkey neck soup recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- 1 lb turkey necks
- 2 bell peppers, sliced
- 1 can diced tomatoes
- 3-5 yellow potatoes
- 2 cloves garlic
- 3 celery ribs. sliced
- 1 package onion mix (or 2 tablespoon chicken bouillon)
- ½ onion, chopped
- 1 teaspoon dried thyme
- Saute cleaned turkey necks in a little bit of oil in the soup pot. Add celery, garlic and onions. Saute for 5 minutes.
- Add bell peppers, diced tomatoes and onion soup mix to the pot and fill it with water to cover. Do not overfill. You dont want it to be too watery. Stir and cook on medium low heat for 1 hour 30 minutes.
- Peel and cube potatoes. Add to the soup and cook for 30 minutes longer.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 82mgSodium: 142mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 25g