Blackened & Braised Turkey Necks
 
Makes 1½ Pounds
Ingredients
  • 5 pounds turkey necks
  • ¼ cup blackening seasoning
  • 2 tablespoons canola oil
  • 1¾ cups sliced smoked onions (see note)
  • 2 poblanos, sliced
  • 4 stalks celery, cut in 2-inch pieces
  • 1 head garlic, halved crosswise
  • 1 jalapeño, sliced
  • 2 (12-ounce) lager beers
  • 1½ teaspoons dried thyme
  • 1 dried bay leaf
  • 1 teaspoon black peppercorns
  • 2 cups chicken stock
Instructions
  1. Preheat oven to 350°.
  2. Season turkey necks with blackening seasoning.
  3. In a large Dutch oven, sear turkey necks hard on all sides in batches over medium heat, about 2 to 3 minutes on each side.
  4. Add remaining ingredients, cover and braise in the oven, until meat is tender and meat pulls from the bones, 2½ to 3½ hours.
  5. Pull meat from bones, cover and refrigerate until using. Strain the braising liquid, discarding solids, and reserve.
Notes
Note: Smoked onions aren’t essential in this recipe, but they bring lots of flavor. To smoke onions, cut yellow onions into 1-inch slices and smoke over mesquite for 45 minutes. Sliced raw yellow onions are a fine substitute.
Recipe by Louisiana Cookin' at https://louisianacookin.com/four-recipes-to-make-for-a-low-key-lundi-gras-lunch/