This Instant Pot Roasted Turkey Necks have such great flavor. Tender and juicy, falling off the bone meat. Honestly, the neck of the turkey has always been my favorite part. This recipe is an easy, comforting dinner that comes together so quickly in the pressure cooker!
Ingredients:
4 meaty turkey necks
Salt and black pepper
1 tsp Cajun seasoning
2 Tbsp. Olive oil
1 onion, chopped
2 carrots, chopped
1 bay leaf
1 cup water
4 garlic cloves, finely chopped
1 Tbsp. paprika
1 Tbsp. red pepper paste or tomato paste
½ cup tomato sauce
1 Tbsp. chopped dill or parsley
Direction:
Season turkey necks with 1 teaspoon of Cajun seasoning, salt and pepper.
In the frying pan, heat 2 tablespoon of oil over medium heat. Add onions and sauté for
4-5 minutes; add carrots and garlic, sauté for about 2-3 minutes.
Add bay leaf, paprika, pepper paste, tomato sauce and water; Bring to boil; Season with
Salt and Pepper accordingly.
Place the turkey necks into the Instant Pot. Pour over the sauce.
Put the lid on and turn the valve to sealing. Select Pressure Cook and set the cook time
for 15 minutes on high pressure.
When the cook time is over, turn the Instant Pot off and let the pressure release
naturally for 10 minutes before turning the valve to venting and opening the lid.
Arrange them on a big platter, sprinkle with dill or parsley.
Serve with mashed potatoes, rice or on a bed of mixed vegetables.
Enjoy!
Note:
To roast in the oven: Preheat oven to 350F.
Combine seasoned turkey necks and the sauce into a roasting pan or pot; cover with lid
or foil and roast until meat is tender and pulls easily from bone, turning occasionally,
about 2 – 2:30 hours. Remove the cover for the last 20 minutes of cooking to brown the
meat a little.
To roast in the slow cooker:
Combine seasoned turkey necks and the sauce into the slow- cooker pot; cover with lid
cook on High for 3 hours or until meat is tender and pulls easily from bone.
Instant Pot Roasted Turkey Necks
Notes
To roast in the oven: Preheat oven to 350F.
Combine seasoned turkey necks and the sauce into a roasting pan or pot; cover with lid
or foil and roast until meat is tender and pulls easily from bone, turning occasionally,
about 2 – 2:30 hours. Remove the cover for the last 20 minutes of cooking to brown the
meat a little.
To roast in the slow cooker:
Combine seasoned turkey necks and the sauce into the slow- cooker pot; cover with lid
cook on High for 3 hours or until meat is tender and pulls easily from bone.
Ingredients
- 4 meaty turkey necks
- Salt and black pepper
- 1 tsp Cajun seasoning
- 2 Tbsp. Olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1 cup water
- 4 garlic cloves, finely chopped
- 1 Tbsp. paprika
- 1 Tbsp. red pepper paste or tomato paste
- ½ cup tomato sauce
- 1 Tbsp. chopped dill or parsley
Instructions
- Season turkey necks with 1 teaspoon of Cajun seasoning, salt and pepper.
- In the frying pan, heat 2 tablespoon of oil over medium heat. Add onions and sauté for
- 4-5 minutes; add carrots and garlic, sauté for about 2-3 minutes.
- Add bay leaf, paprika, pepper paste, tomato sauce and water; Bring to boil; Season with
- Salt and Pepper accordingly.
- Place the turkey necks into the Instant Pot. Pour over the sauce.
- Put the lid on and turn the valve to sealing. Select Pressure Cook and set the cook time
- for 15 minutes on high pressure.
- When the cook time is over, turn the Instant Pot off and let the pressure release
- naturally for 10 minutes before turning the valve to venting and opening the lid.
- Arrange them on a big platter, sprinkle with parsley.
- Serve with mashed potatoes, rice or on a bed of mixed vegetables.
- Enjoy!
It’s the holidays! There should be plenty of turkey necks for sale which means this meal is on my meal plan for this week!
15 mins plus cool down isn’t near enough. Your going to be fighting to get the meat out of sharp nooks and crannies. I make a batch about every month and find 45 minutes at 15psi is the minimum, and that’s after a slow searing of about as long to get color
We found it perfect cooking time to be 30 mins (at 13 psi, which is standard for electric pressure cookers). We don’t like our meat fall-off-the-bone tender. We prefer to chew the meat off the bone, like eating a chicken drumstick. Thirty mins at 13 psi seems to result in the optimum chewiness.
Why can’t you sauté in the IP and not have to use a fry pan?