Smoked Turkey Necks

Ingredients

• ▢2-3 pounds turkey necks
• ▢Salt and pepper
• ▢3-4 tablespoons virgin olive oil
• ▢2-3 tablespoons red vinegar
• ▢¼ cup Worcestershire sauce
• ▢1 tablespoon Creole seasoning
• ▢1-2 tablespoon brown sugar

Instructions

• Remove turkey neck from packaging, and pat dry with a clean paper towel to remove any excess liquid. Place in a large bowl.
• Mix olive oil, Worcestershire sauce, Creole seasoning, brown sugar, salt, and pepper in a small bowl.
• Pour the marinade over the turkey necks and mix until the turkey necks are fully covered in marinade. Tightly cover with plastic wrap and let them marinate in the fridge until ready to use. You can do this a day ahead and marinate them for up to 24 hours.
• When ready to smoke, add your choice of wood or pellets to the smoker and preheat it to 250℉/120℃.
• Place turkey necks directly on the smoker racks, cover, and smoke for 2-4 hours, moving them around for even cooking. (Some parts of the smoker are hotter than others, so use your best judgment.) Smoke until the turkey reaches an internal temperature of 165℉/74℃.
• When ready, remove them from the smoker and let them rest for about five minutes. Then add them to make soups or stews or brush them with BBQ sauce and serve warm with a side of veggies and potatoes.