Veyn Kodenn/ Smothered Turkey Necks

"Cooking is like love. It should be entered into with abandon or not at all." Harriet Van Horne

Turkey are traditionally eaten primarily during Thanksgiving here in the States, but Turkey meat is great all year round; especially, Turkey Necks.I remember in my freshman year, I made this dish for a study mate and he ate it all up. After eating every piece of meat off his plate he asked me, "So, what was that?" I laughed and said that was a turkey neck. He told me, had he'd known it was a turkey neck he wouldn't have eaten it but it was the best turkey neck he had eaten. 

 

Here's my recipe for smothered Turkey Necks made easy.


Recipe

1lbs of turkey necks
2 tablespoon of Epis (click on link for recipe)
1 tablespoon of salt
1 tablespoon of pepper
1 bouillon cube
1 large onion (sliced)
1 cup of cooked sweet peas
1/2 cup of olive oil
5x8 pan
3 limes (sliced in half and juiced)
1 tablespoon of thyme
2 bay leaves
1 cup of chicken broth
1 tablespoon of butter
1 tablespoon of tomato paste

In a clean sink, rub turkey necks with limes and rinse of with cool water. In a medium size bowl, add turkey necks, lime juice, bouillon cube, pepper, salt, thyme, bay leaves and epis. Mix thoroughly with hands and let marinade sit in fridge for 1 day. 

Preheat oven to 425 degrees, in 5x8 pan pour 1/4 cup of olive oil in pan with turkey necks and marinade. Place into oven, checking periodically to turn turkey necks over to brown. Cooking time 2hrs max. Once meat has been finished discard bay leave. On medium heat in a medium sized frying pan add remainder of oil and fry tomato paste then add sweet peas and let fry for 2 minutes. Add turkey necks, broth, remainder of sauce left from 5x8 pan and add sliced onions. Make sure tomato paste has completely dissolved then add butter. Let cook for a few minutes and enjoy.