Tender, Flavor-Packed Turkey Necks Smothered in Gravy Over Rice—Southern Comfort at Its Finest

Name: Tender, Flavor-Packed Turkey Necks Smothered in Gravy Over Rice—Southern Comfort at Its Finest
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon Creole seasoning; 1 teaspoon smoked paprika; 1 teaspoon ground thyme; 1 teaspoon ground oregano; 1 teaspoon garlic powder; 1 tablespoon olive oil; 1 teaspoon cornstarch; 1 tablespoon water; 4 turkey necks; 2 cups chicken broth; 1 cup white rice; Salt and pepper to taste; Chopped parsley for garnish

April 8, 2025

Recipes

There’s a special kind of satisfaction that comes from sitting down to a plate of fall-off-the-bone turkey necks over a bed of fluffy rice. It’s not flashy. It’s not complicated. But it’s the kind of deeply flavorful, slow-cooked dish that reminds me of Sunday dinners, family gatherings, and the way Southern kitchens always smell like something worth waiting for.

This Country Turkey Necks & Rice recipe is a love letter to simple, honest cooking. You season the meat, let the oven do the work, and finish it all off with a rich homemade gravy that ties everything together. Whether you go with the bold Creole spice route or stick to classic poultry herbs, you’ll end up with something hearty, soulful, and impossible to stop eating.

Here’s exactly how I make mine, from seasoning to smothering—and why it’s earned a permanent spot in my comfort food lineup.

Why This Recipe Works

This dish is the definition of slow-cooked comfort. It’s deeply seasoned, tender, and dripping in savory gravy that soaks perfectly into white rice. Every step builds flavor without adding stress.

Here’s why it hits every time:

Baking low and slow: Turns tough turkey necks into fall-apart tender bites.
Two seasoning options: Whether I want bold and spicy or herby and classic, I’ve got options.
Homemade gravy from pan drippings: Nothing store-bought comes close.
Budget-friendly and satisfying: A big meal that stretches, with leftovers that reheat beautifully.

Ingredients You’ll Need

(Serves 4–6 | Prep Time: 20 mins | Bake Time: 2 hrs 45 mins)

For the Turkey Necks:

3 to 4 pounds raw turkey necks (not smoked or pre-cooked)
½ cup sliced onions (white or yellow)
1–2 teaspoons olive oil (enough to lightly coat each neck)
Aluminum foil for covering the baking dish

Choose Your Seasoning:

Creole Style Option 1:

1 tablespoon Creole seasoning
1 teaspoon smoked paprika
Salt and pepper to taste

Standard Option 2:

2 teaspoons poultry seasoning
1 teaspoon ground thyme
1 teaspoon ground oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste

For the Gravy:

2 tablespoons unsalted butter
1 tablespoon olive oil
½ cup sliced onions
¼ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
½ teaspoon garlic powder
½ teaspoon smoked paprika
Reserved pan drippings from baking turkey necks

For the Rice:

2 cups white rice
4 cups water
½ teaspoon salt

How I Make Country Turkey Necks & Rice (Step-by-Step)

1. Cook the Rice First or While the Turkey Bakes

I bring 4 cups of water to a boil in a medium saucepan, add ½ teaspoon salt and 2 cups of white rice. Cover, lower the heat, and simmer for about 15 minutes until tender. I fluff it with a fork and keep it warm while the rest of the dish comes together.

2. Season the Turkey Necks

I pat the turkey necks dry with paper towels. This helps the oil and seasonings stick better. I drizzle them lightly with olive oil and rub in my spice blend of choice—either the bold Creole mix or the savory herb-forward option. Don’t be shy here—use your hands to really work the seasoning into every curve and crevice.

3. Prep the Baking Dish

I scatter sliced onions across the bottom of a 9×13 baking dish. Then I place the seasoned turkey necks right on top of the onions. The onions will soften and caramelize underneath, adding flavor to the meat and the drippings.

I cover the dish tightly with foil and bake at 350°F for 2 hours.

Note: If I notice the onions are charring while it bakes, I pour a little broth (maybe ¼ cup) into the bottom of the pan to help them steam instead of burn.

4. Make the Gravy

After baking, I remove the turkey necks from the dish and set them aside. I don’t toss the drippings—this is gold. I skim off any excess fat and set the drippings aside for the gravy.

In a skillet, I heat the butter and olive oil over medium heat. I sauté the onions for 3–4 minutes until soft and fragrant. Then I slowly whisk in the flour and cook for 2 minutes to make a roux.

Once the flour’s toasty, I gradually pour in the chicken broth and heavy cream, whisking constantly. I stir in the garlic powder, smoked paprika, and reserved pan drippings. I cook it until the sauce thickens to a rich, pourable consistency.

5. Smother and Finish in the Oven

I return the turkey necks to the baking dish and pour the hot gravy over the top, making sure each piece gets its share. I leave the dish uncovered and bake it for another 45 minutes. By the time it’s done, the meat is so tender it’s nearly falling off the bone, and the gravy has baked into every nook.

I always check for doneness with a thermometer (165°F minimum), but honestly, you’ll know it’s ready when the meat practically slides off the bone with a fork.

6. Serve Over Rice

To plate it up, I spoon the rice into bowls or plates and top it with a few turkey necks. Then I ladle extra gravy over everything and finish with a sprinkle of fresh parsley or a dash of hot sauce.

What I Serve It With

This dish is rich and hearty, so I keep the sides simple:

Braised greens or collards for something earthy
Cornbread or biscuits for soaking up gravy
A cold cucumber salad for contrast
Sweet tea or lemonade on the side, of course

Tips and Variations

Make it spicier: Add cayenne or a splash of hot sauce to the gravy.
Add bell peppers: Mix in sliced bell peppers with the onions for extra flavor and color.
Go low and slow: If you’ve got time, drop the oven temp to 300°F and bake longer—more time equals more tenderness.
Use turkey wings or drumsticks if necks aren’t available—the method still works beautifully.

FAQs From My Kitchen to Yours

Q: Are turkey necks tough?
A: They can be if undercooked. But when baked low and slow, they turn tender and flavorful. The extra time is worth it.

Q: Can I make this ahead?
A: Absolutely. I often make it the day before and reheat it on the stovetop or in the oven. It might be even better the next day.

Q: What’s the best way to thicken the gravy?
A: A proper roux (flour + fat) does the job. If it’s still too thin, simmer it a bit longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Q: Can I freeze leftovers?
A: Yes! I freeze them in portions with gravy and rice in separate containers. Reheat low and slow for best texture.

Final Thoughts

This Country Turkey Necks & Rice recipe is everything I want in a comfort meal—simple ingredients, big flavor, and that old-school Southern vibe you can taste in every bite. It’s the kind of dish that makes you close your eyes and nod after the first bite. The kind you make when you want to feed people something real.

So if you’ve never cooked turkey necks before, this is your sign. Give this recipe a try, and you might just find yourself making it more often than you expected. And don’t forget to save a little gravy for your rice—it’s too good to leave behind.