Turkey neck: my recipe braised in white wine with carrots and mushrooms

Turkey neck is typically the cut that gets overlooked in the poultry section… and that’s a real shame! The first time I cooked it, it was a bit out of curiosity (and because it’s often very affordable).

The result: super tender meat after gentle cooking, and a sauce that has that "simmered" taste even when you don't have the afternoon to spare.

My version of the turkey neck recipe remains very classic: first, the pieces are well browned (this is where the taste is built), the vegetables are sweated, deglazed with white wine, then left to braise gently with a bouquet garni.

The mushrooms are added at the end to retain their texture, and we finish with a little mustard binding to round out the sauce without turning it into a cream.

To stay true to tradition, I recommend serving the turkey necks with mashed potatoes, steamed potatoes, or fresh pasta. Seasonally, carrots, mushrooms, and leeks work well in this recipe: they add tenderness, flavor, and a touch of everyday comfort food.

From a nutritional standpoint, it's also interesting: a good dose of protein, not much fat needed, and vegetables that provide fiber and micronutrients.

And if you like thick, coating sauces, the little trick is to let it reduce well at the end of cooking rather than adding flour willy-nilly.

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Turkey necks

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: Main courseKitchen: FrenchDifficulty: AVERAGE

Parts

4

parts

Preparation time

17

minutes

Cooking time

38

minutes

Calories

459

kcal

Total time

55

minutes

Cooking Mode

Keep your device's screen on

Ingredients

• 1.2 kg of turkey neck (in pieces)

• 2 carrots (approx. 100g each)

• 1 leek (approx. 150g each)

• 250g of button mushrooms

• 1 yellow onion

• 2 garlic cloves

• 20 cl of dry white wine

• 35 cl of chicken stock

• 2 tablespoons of oil (sunflower or olive)

• 1 tablespoon of Dijon mustard

• 1 tablespoon of chopped parsley

• 1 bay leaf

• 2 sprigs of thyme

• 1 teaspoon of tomato paste

• Salt, pepper

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Preparation steps

• Dry the turkey neck pieces with paper towels. Season with salt and pepper.
• Peel and finely chop the onion. Peel the carrots and slice them into half-moons. Wash and finely chop the leek. Brush the mushrooms and quarter them.
• Heat the oil in a very hot casserole dish. Sear the turkey neck pieces for 6 to 8 minutes, turning them to get a nice color. Set them aside on a plate.
• In the same pot, reduce the heat slightly. Add the onion, carrots, and leek. Sauté for 5 minutes, scraping up the browned bits from the bottom of the pot with a wooden spoon.
• Add the chopped garlic and tomato paste. Mix for 30 seconds, just long enough to lightly "toast" it.
• Deglaze with the white wine: pour it in all at once, scrape the bottom well, then let it boil for 2 minutes to evaporate the alcohol.
• Return the turkey to the casserole dish. Add the stock, thyme, and bay leaf. Cover and simmer gently for 22 minutes (a gentle simmer, not a rolling boil).
• Add the mushrooms. Cover and continue cooking for 8 minutes, until the meat is very tender.
• Remove the lid. Take out the turkey and keep it warm. Turn up the heat slightly and reduce the sauce for 3 to 5 minutes until it coats the back of a spoon.
• Remove from heat and stir in the mustard. Taste and adjust the seasoning with salt and pepper. Return the turkey to the sauce, sprinkle with parsley, and serve piping hot.

📊 Nutritional Information

1 serving (approx. 430g)

* RDA = Recommended Daily Allowance

📝 Notes

If your turkey neck is very thick, extend the braising phase of the recipe by 5 to 8 minutes, always at a gentle simmer. The secret is gentleness: the more vigorously it boils, the drier it becomes.

💡 Chef's Tips

For a smoother sauce, you can quickly strain some of the juice (without straining the vegetables) and then put everything back together. If the sauce reduces too much, thin it out with a splash of stock, not water.

🔄 Variations

• For a more rustic turkey neck: add 150g of bacon when frying the onion, then reduce the salt a little.
• Milder recipe: replace the mustard with 10cl of whole cream added off the heat (the sauce will be smoother).

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.