Johnny’s Smoked Turkey Neck Oxtail

Ingredients

• 2.5 lb smoked turkey necks (Cut into 2-inch pieces)
• 1 red bell pepper (Finely diced)
• 1 yellow bell pepper (Finely diced)
• 1 green bell pepper (Finely diced)
• 1 red onion (Finely diced)
• 10 garlic cloves (Minced)
• 16 oz oxtail marinade (Two 8-ounce bottles, divided; use one bottle for marinating and the remaining bottle during cooking. Example brand: Grace.)
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp kosher salt
• 2 tsp garlic powder
• 1 tsp freshly ground black pepper
• 0.25 cup light brown sugar
• 1 tbsp sweet paprika
• 1 tsp ground allspice
• 2 tbsp vegetable oil
• 1 tbsp ketchup
• 1 cup beef broth
• Granny’s Magic Seasoning (To taste; ingredient composition not specified)
• 4 bay leaves
• 6 thyme sprigs
• 1 lb baby carrots (Add with 30 minutes of cooking time remaining)

Steps

1. 1

   Cut the smoked turkey necks into 2-inch pieces.

2. 2

   In a bowl, combine the turkey necks, diced bell peppers, red onion, minced garlic, one bottle of oxtail marinade, soy sauce, Worcestershire sauce, kosher salt, garlic powder, black pepper, brown sugar, paprika, and allspice. Mix until the turkey necks and vegetables are evenly coated.

3. 3

   Cover the bowl and marinate overnight in the refrigerator.

4. 4

   Heat a Dutch oven over medium-high heat. Add the vegetable oil to the hot pan.

5. 5

   Lift the turkey necks from the marinade and add only the meat to the Dutch oven. Cook, flipping often, until browned on all sides, about 7 minutes. Transfer the turkey necks to a plate.

6. 6

   Add the remaining marinade mixture from the bowl to the same pan. Cook, stirring often, until fragrant and the vegetables begin to soften, about 3 minutes.

7. 7

   Stir in the ketchup, beef broth, remaining bottle of oxtail marinade, and Granny’s Magic Seasoning to taste. Bring the mixture to a simmer.

8. 8

   Taste the cooking liquid and adjust the seasoning as needed.

9. 9

   Return the turkey necks to the pan. Add the bay leaves and thyme.

10. 10

    Cover the Dutch oven and reduce the heat to maintain a gentle simmer. Cook until the meat is tender and the flavors have melded, about 2 hours.

11. 11

    With 30 minutes of cooking time remaining, stir in the baby carrots. Cover and continue simmering until the carrots are tender.

12. 12

    Serve over cauliflower mash, with a small side salad if desired.

Notes

Cauliflower mash and a small side salad are suggested serving accompaniments, not included in the ingredient list because no amounts are provided. The recipe does not specify the ingredients in Granny’s Magic Seasoning.

Nutrition per serving

• main
• dinner
• slow-simmered
• Dutch oven
• gluten-containing
• dairy-free