Jamaican Brown Stew Turkey Neck

This recipe for Jamaican Brown Stew Turkey Neck is the definition of comfort in a bowl. Turkey neck makes an excellent substitute for oxtails, but they’re delicious in their own right! The turkey is savory, smoky, sweet, and fall-off-the-bone tender. This makes the perfect Sunday supper. Try it out today.

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Peace, family.

Let me just begin by asking: have you seen the price of oxtails lately? Through the roof! What once was a (thought by some to be) lowly, inexpensive cut of meat enjoyed and perfected throughout the African diaspora has exploded in mainstream popularity and cost. To sum it up: they’re high!

Turkey neck makes an excellent and lower-cost substitution for oxtails. Don’t get it twisted though: turkey neck is delicious in its own right. You’re going to love everything about this recipe. It’s savory, slightly spicy, hearty, and filling. The turkey is fall-off-the-bone tender.

I usually sell my recipes and being quick and easy. This ain’t that. While this one may require a bit more time and effort, the payout is well worth it. This makes the perfect Sunday supper that will fill your home with a comforting aroma and your belly with a hearty meal.

What Ingredients Do I Need?

To make my Jamaican Brown Stew Turkey Neck, you’ll need the following:

Marinade

• Ginger Paste
• Tomato Paste
• Ketchup 
• Browning Sauce – see below
• Lime – juiced
• Yellow Onion – diced
• Red Bell Pepper – diced
• Yellow Bell Pepper – diced
• Orange Bell Pepper – diced
• Garlic – minced. You can may opt to use garlic paste instead.
• Kosher Salt
• Black Pepper
• Dried Herbs (Italian Seasoning Blend)
• Smoked Paprika
• Scotch Bonnet Powder – if you’re unable to locate scotch bonnet powder, substitute with your choice of dried pepper flakes.
• Turkey Neck – see below

Cooking

• Avocado Oil – you can substitute with your preferred cooking oil.
• Chicken Broth – low sodium
• Water
• Bay Leaves
• Allspice Berries – see below
• Butter Beans – drained and rinsed
• Carrots – sliced

Optional Slurry Ingredients

• Cornstarch
• Cold Water

Turkey Neck (Plus Substitutions)

I prefer to have my Turkey neck cut into small pieces, about 1.5 inches thick. You can do this yourself or have it cut by the butcher in your supermarket. I have also made this recipe without cutting the turkey neck, leaving them whole. When I do this, I like to use a fork the pull the meat away from the bone for guests prior to serving, since there are not individual pieces. You can also use other cuts of turkey, such as Turkey wings.

What is Browning Sauce?

Do not skip the browning sauce! It is a key element in the recipe. It should be easy to locate in the supermarket, on the same aisle as spices, sauces, and marinades. I prefer the “grace” brand. Browning sauce gives food (including desserts) a rich flavor and deep brown hue. It is a commonly used ingredient in Caribbean cooking. The components can vary, but it typically contains caramelized sugar, water, and salt.

What Are Allspice Berries?

You may also see these sold as Jamaican pimento seeds. It is a staple in Jamaican and Middle Eastern cuisine. Odds are, you’re familiar with ground allspice powder. If this is the only form you can find, then use this conversion from The Spruce Eats: “six whole allspice berries is the equivalent of 1/4 to 1/2 teaspoon of ground allspice“.*

What Is Slurry?

Slurry is a mixture of starch and water that, when combined, can be used to thicken sauces, soups and stews. I use slurry in this recipe to thicken the stew toward the end of the cook time.

Substitution for Butter Beans

If you’re unable to locate butter beans, try these options instead:

• Cannellini Beans
• Navy Beans
• Great Northern Beans

How to Make Jamaican Brown Stew Turkey Neck

Start by cleaning the turkey neck and removing any debris that may have been leftover from packaging. Set the turkey necks aside and make the marinade.

Turkey Neck Marinade

• In a large bowl, combine the ginger paste, tomato paste, ketchup, browning sauce, and lime juice. 
• To the same bowl, add the diced onion, diced bell peppers, and minced garlic.
• Season the mixture with salt, pepper, dried herbs, smoked paprika, and scotch bonnet powder. Stir Well.

Note: I recognize that some folks do not include all of these ingredients during the marinade process, opting to add them once it is time for the turkey neck to cook. This is my recipe and it always turns out well this way.

• Add the turkey neck pieces to the bowl, and coat them using the mixture. Ensure that all pieces of the turkey neck are fully coated and brown.
• Cover the bowl with a lid or cling wrap. Store in the refrigerator and allow to marinate for at least 3 hours; overnight is ideal.

Cooking Instructions

• Remove the turkey neck pieces from the marinade and set aside. If there are any peppers/onions stuck to the turkey neck, gently scrape them away and back into the bowl. We want to ensure that the meat will sear well.
• Coat the bottom of a large Dutch oven with cooking oil and heat for two minutes.
• Add the turkey neck pieces to the dutch oven and sear for about two minutes per side.
• Next, add the remaining marinade, chicken broth, water, bay leaves, and allspice berries. Stir well and allow the contents of the Dutch oven to come to a boil. 
• Reduce the heat to low, cover with a lid, and allow to cook for about two hours. You’ll know the meat is ready when it is tender and easily pulls away from the bone. 
• Next, add the drained butter beans and sliced carrots to the pot with the turkey necks.
• Cook for an additional 30 minutes or until the carrots are fork tender. If needed, add the slurry at this time to thicken the sauce (see below).
• Taste for salt and add, as desired. 

Slurry Instructions

If you find that your sauce needs thickening, you will want to make slurry.

• In a small bowl, combine the cornstarch and cold water and whisk until there are no lumps. 
• Slowly pour the cornstarch mixture into the dutch oven and stir well.

Additional Notes

• When eating turkey neck, watch out for small bones.
• You may opt to pull the meat away from the bone for guests prior to serving so that they do not have to do this step.
• Remove the allspice berries and bay leaves prior to serving.
• You may opt to top the dish with chopped scallions or green onions, as desired.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

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