Turkey Neck Pot-au-Feu Recipe

turkey necks

🥗Healthier: chicken necks

💰Cheaper: pork neck bones

Pork neck bones provide a similar richness at a lower price.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Yukon gold potatoes are often less expensive and provide a creamy texture.

mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard is more commonly available and cheaper.

Introduce the recipe and explain the concept of pot-au-feu.

Mention the importance of using turkey necks for their collagen-rich properties.

Show 6 turkey necks and explain they will feed 4-6 people.

Display 1 leek, 4 red potatoes, 4 carrots, and celery, explaining how to prepare the celery by cutting it into quarters while keeping the root intact.

Show herbs: a bunch of thyme and 2 bay leaves, which will be tied together with kitchen twine.

Quarter an onion and a turnip, explaining that the turnip will be added whole to prevent disintegration during cooking.

Mention adding salt and optional spices like black pepper or red pepper flakes for flavor.

Demonstrate cutting the turkey necks into thirds using a heavy cleaver, explaining that they will be eaten by hand like finger food.

Cut the turkey necks into manageable pieces, showing the process and discussing how to ask a butcher for help if needed.

Finish cutting all turkey necks and state that the tough work is done and the rest of the recipe is easy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens