Jamaican Brown Stew Turkey Neck

If you love Jamaican oxtail then you will definitely enjoy this recipe. I'm talking pieces of turkey neck that are generously seasoned, seared to lock in that flavour then cooked in the slow cooker for several hours until a rich gravy is formed.

If you are looking for a recipe that yields plenty of flavour and really packs a punch then this brown stew turkey neck is what you need in your life. It's the perfect comfort food because it's so hearty and filling too.

A few days ago I went to the market and ended up buying quite a lot of turkey neck. While I enjoy eating it and grew up on it (we mainly used it to make soup) nowadays I don't eat it as often as I did back in the day.

From a Caribbean standpoint, the vast majority of body parts of an animal have a place on the dinner table. Turkey necks are pretty much normal to eat along with eating cow heel, chicken feet (steppers), pig tail, goat head etc...

I'm sure most cultures have their own specialty food even if it's a complete contrast to mine.

In my humble opinion, turkey neck is one of the best parts to eat. Although it is considered "poors man food" just like Turn Cornmeal is. If cooked correctly, you can create an amazing fall-off-the-bone hearty stew with so much flavour.

Although the turkey neck isn't as meaty as other cuts like breasts, thighs and legs. It still has it's rightful place in the world of good food.

The key to cooking this particular meat and fall in love with it is to cook it slowly and for a long period of time because we are dealing with a tough cut of the bird.

DON'T rush the process, slow cooking is essential for this recipe which is why I cooked it using my slow cooker.

Oxtail vs turkey neck

Although both cuts are more on the boney side than they are meaty they are not the same. Turkey neck is white meat and ox tail is the cow's tail which is red meat.

Due to the demand and popularity of oxtail, unlike its turkey counterpart, oxtail is very expensive for what it is (boney meat).

On the other hand, although turkey meat is expensive, turkey neck is dirt cheap and one of the cheapest cuts of meat to purchase.

Hence the reason why Jamaican refer to brown stew turkey neck as "ghetto style oxtail". I personally disagree and feel that stewed turkey neck is underrated and deserves to be on par with oxtail.

I'm going to change the minds of any skeptics who are reading this.

Reasons to make this dish

• It is inexpensive and budget friendly
• A great alternative to turkey
• The slow cooker takes care of most of the cooking
• It's perfect to eat especially if you live in a cold country
• It's just as nice as oxtail with butter beans

The steps

• Wash the meat as per Caribbean custom (see notes section) and dry it off completely.
• In a large bowl, add the turkey neck, all purpose seasoning, black pepper, ginger, paprika and onion powder/granules (if you are using) and browning sauce.
• Use your hands to thoroughly coat each piece of turkey neck
• Now fold in the onion, garlic, pimento and carrots.
• Wrap the bowl in saran (cling film) and refrigerate overnight or for 3 hours.
• On medium heat, add oil to your skillet, scrap the onions, carrots etc... off the meat and proceed to sear and seal the meat (this will take about 10 minutes or so).
• Add the ingredients that were in the bowl (onion, garlic, carrots and pimento) and cook the onions until they are soft.

• Transfer everything from the skillet into your crockpot.
• Pour in your stock/water
• Stir in the tomato, hot sauce, another 2 tbsp of browning (only do this if you are using my homemade recipe), tie the thyme leaves into a bundle and add those and dried butter beans if you are using them (canned beans can be added 45 minutes before finishing time)
• Place the lid on your crockpot and set on high for 4 hours.
• 45 minutes before finishing add the canned butter beans, cho cho and the slurry.

Do you have any other turkey recipes?

Yes, try this Leftover Turkey Fried Rice, Slow Cooker Ground Turkey and Caribbean Turkey Steaks

Can you make this recipe on the stovetop?

I will provide instructions for making this on the stovetop in the recipe card.

Can I make this recipe low carb?

Yes, swap the butter beans for vegetables like bell peppers instead and serve with Cauliflower Rice.

Notes and tips

• For best results I would recommend leaving the meat to marinate overnight.
• Feel free to serve with Jamaican Steamed Cabbage, Brown Rice or Rice and Peas and Ochro Rice.
• Make sure the meat is washed/cleaned with vinegar/lime.
• Ask your butcher to cut up the turkey neck, you will want them to be in small pieces about 2 inches is suffice.
• Don't forget to use my homemade All Purpose Seasoning and Browning Sauce
• Freeze any leftovers or refrigerate and consume within 3 days
• Use turkey/chicken stock if you want a rich, deep flavour although water would be what is typically used.
• I used a combination of half stock and half water.
• Make sure you are using hot water/stock when adding the liquid because cold water can change the texture of the meat.
• The amount of pink salt you use is subjective which is why I haven't listed the amount. I used my homemade all purpose seasoning and stock so didn't need to any an salt.
• If you are adding salt I suggest doing this once the stew is finished and adjust salt/seasoning then.
• Trim as much as the fat off as you can. I found it easier to use my raw meat kitchen scissors and managed to trim most of it off.
• Pimento is known as all spice, if you can't get pimento berries use.
• Use zucchini/courgettes if you cannot obtain cho cho/christophine.

Other stews to try

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Jamaican Brown Stew Turkey Neck

If you love Jamaican oxtail then you will definitely enjoy this recipe. I'm talking pieces of turkey neck that are generously seasoned, seared to lock in that flavour then cooked in the slow cooker for several hours until a rich gravy is formed.

5 from 5 votes

Print Pin Rate

Course: Dinner

Cuisine: Jamaican

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 4 people

Calories: 460kcal

Author: Charla

Ingredients

To marinade the meat

• ▢ 2 lb turkey neck (900g) chopped into small pieces
• ▢ 1 tbsp browning sauce (15g)(only used this amount if using my homemade version, see notes)
• ▢ 2 tbsp all purpose seasoning (30g) see notes for the link
• ▢ 1 tsp black pepper (5g)
• ▢ ½ tsp ginger (3g)
• ▢ ½ tsp paprika (3g) optional
• ▢ ½ tsp onion powder (3g) optional

For searing/slow cooking

• ▢ 1 large onion
• ▢ 4 garlic cloves minced
• ▢ 1 large carrot sliced
• ▢ 1 cho cho (christophine) chopped very small
• ▢ 2 tbsp tomato paste (30g)
• ▢ 6 sprigs of thyme tied into a bundle
• ▢ 2 tbsp browning sauce (30g) only add more if using my homemade version
• ▢ 1 tbsp pimento berries (15g)
• ▢ 1 tsp hot sauce (5g)
• ▢ 3 cups water or turkey/chicken stock (700ml) use hot water
• ▢ 3 tbsp olive oil (45g)
• ▢ additional pink salt if needed

To make the slurry

• ▢ 2 tbsp tapioca starch (30g)
• ▢ 2 tbsp warm water (30ml)

US Customary - Metric

Instructions

• Wash the meat as per Caribbean custom (see notes section) and dry it off completely.
• In a large bowl, add the turkey neck, all purpose seasoning, black pepper, ginger, paprika and onion powder/granules (if you are using) and browning sauce..
• Use your hands to thoroughly coat each piece of turkey neck.
• Now fold in the onion, garlic, pimento and carrots.
• Wrap the bowl in saran (cling film) and refrigerate overnight or for 3 hours.
• On medium heat, add oil to your skillet, scrap the onions, carrots etc... off the meat and proceed to sear and seal the meat (this will take about 10 minutes or so).
• Add the ingredients that were in the bowl (onion, garlic, carrots and pimento) and cook the onions until they are soft.
• Transfer everything from the skillet into your crockpot.
• Pour in your stock/water Stir in the tomato, hot sauce, another 2 tbsp of browning (only do this if you are using my homemade recipe), tie the thyme leaves into a bundle and add those and dried butter beans if you are using them (canned beans can be added 45 minutes before finishing time)
• Place the lid on your crockpot and set on high for 4 hours.
• 45 minutes before finishing add the canned butter beans, cho cho and the slurry.
• Do a taste test/adjust for seasoning if needed.
• Remove the thyme stems prior to serving

Stove top version

• Wash the the turkey neck and dry it off completely .
• Place the turkey neck in a large bowl, then add the all purpose seasoning seasoning, black pepper, onion powder/granules, paprika and the browning sauce then use your hands to coat the meat.
• Now fold in the onion, garlic, carrot and pimento berries.
• Wrap and refrigerate overnight or for at least 3 hours.
• Add the olive oil on medium heat, scrape off the marinade and brown the turkey neck pieces. This should take roughly 10 minutes.
• Add the onion, garlic, carrots and pimento from the bowl to the skillet/dutch oven and saute until soft.
• Stir in the tomato paste, add 2 more tbsp of my homemade browning (only do this if using mine version) hot sauce, tied thyme and dried butter beans.
• Pour 4 cups hot chicken/turkey stock/water in the dutch oven/skillet. Start with 4 cups and add more water, if needed, during cooking time.
• Reduce the pot to low heat, cover with lid and cook for 2-3 hours. (If using canned beans, add 45 minutes before finishing.) along with the cho cho. For a thicker stew, mix the starch/water together and stir in the slurry 45 minutes before finishing.
• Do a taste test and adjust seasoning further if required
• Remove the thyme stems before serving

Notes

• For best results I would recommend leaving the meat to marinate overnight.
• Feel free to serve with Jamaican Steamed Cabbage, Brown Rice or Rice and Peas and Ochro Rice.
• Make sure the meat is washed/cleaned with vinegar/lime.
• Ask your butcher to cut up the turkey neck, you will want them to be in small pieces about 2 inches is suffice.
• Don't forget to use my homemade All Purpose Seasoning and Browning Sauce
• Freeze any leftovers or refrigerate and consume within 3 days
• Use turkey/chicken stock if you want a rich, deep flavour although water would be what is typically used.
• I used a combination of half stock and half water.
• Make sure you are using hot water/stock when adding the liquid because cold water can change the texture of the meat.
• The amount of pink salt you use is subjective which is why I haven't listed the amount. I used my homemade all purpose seasoning and stock so didn't need to any an salt.
• If you are adding salt I suggest doing this once the stew is finished and adjust salt/seasoning then.
• Trim as much as the fat off as you can. I found it easier to use my raw meat kitchen scissors and managed to trim most of it off.
• Pimento is known as all spice, if you can't get pimento berries use.
• Use zucchini/courgettes if you cannot obtain cho cho/christophine.

Nutrition

Calories: 460kcal | Carbohydrates: 20g | Protein: 40g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 261mg | Sodium: 643mg | Potassium: 643mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3106IU | Vitamin C: 12mg | Calcium: 214mg | Iron: 6mg

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