How To Cook Turkey Necks In A Pressure Cooker

How to Cook Turkey Necks in a Pressure Cooker: A Deliciously Easy Guide

Turkey necks are a surprisingly affordable and flavorful cut of meat, perfect for making rich stocks and stews. A pressure cooker makes cooking them incredibly easy and fast, resulting in tender, succulent meat that falls right off the bone. This guide will walk you through the process, ensuring you achieve perfectly cooked turkey necks every time.

Why Use a Pressure Cooker for Turkey Necks?

Pressure cooking offers several advantages when it comes to preparing turkey necks:

• Speed: It significantly reduces cooking time compared to traditional methods like simmering on the stovetop.
• Tenderness: The high pressure creates incredibly tender meat, perfect for shredding or using in recipes where tenderness is key.
• Flavor: Pressure cooking helps to extract maximum flavor from the bones and connective tissues, resulting in a richer broth.
• Convenience: It's a hands-off cooking method, allowing you to focus on other tasks while the turkey necks cook.

Ingredients You'll Need:

• 2-3 lbs turkey necks: Adjust the quantity based on your needs and pressure cooker size.
• Water: Enough to cover the turkey necks by about 2 inches.
• Aromatics (optional but recommended): 1 large onion, quartered; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 2 cloves garlic, smashed; 1 bay leaf; a few sprigs of fresh thyme or rosemary. These add depth and complexity to the flavor of your broth.

Step-by-Step Instructions:

1. Prep the Turkey Necks: Rinse the turkey necks under cold water and pat them dry. You can remove any excess fat, but it adds flavor so it's optional.

2. Add Ingredients to Pressure Cooker: Place the turkey necks in the pressure cooker. Add the aromatics (if using) and pour in enough water to cover the necks by about 2 inches.

3. Pressure Cook: Secure the lid and set the pressure cooker to high pressure. Cook for 30-40 minutes, depending on the size of the turkey necks and your pressure cooker. Larger necks may require closer to 40 minutes.

4. Natural Pressure Release: Allow the pressure to release naturally for at least 15 minutes, then carefully release any remaining pressure manually. This ensures the meat is fully cooked and tender.

5. Shred the Meat (Optional): Once the pressure is released, carefully remove the turkey necks. Let them cool slightly before shredding the meat from the bones using two forks.

6. Strain the Broth: Strain the cooking liquid through a fine-mesh sieve to remove any solids, leaving you with a rich and flavorful broth. This broth is perfect for soups, stews, or gravy.

Tips for the Best Results:

• Don't overcrowd the pressure cooker: Ensure there is enough space for the steam to circulate properly. If necessary, cook in batches.
• Adjust cooking time: If your turkey necks are particularly large or small, you might need to adjust the cooking time accordingly. Always check for doneness by ensuring the meat is easily shredded.
• Salt to taste: Season the broth to your liking after straining. You can also add other seasonings like black pepper, salt, and other herbs and spices during the cooking process.
• Get creative with your broth: Use your flavorful broth as a base for soups, stews, sauces, and gravies. The possibilities are endless!

Serving Suggestions:

The shredded turkey neck meat is versatile and can be used in numerous dishes:

• Turkey neck tacos: Add the shredded meat to tacos with your favorite toppings.
• Turkey neck chili: Incorporate the shredded meat into a hearty chili.
• Turkey neck soup: Use the broth and meat to create a delicious soup.
• Turkey neck pot pie: Use the meat as a filling for a comforting pot pie.

By following these simple steps, you'll be able to create delicious and tender turkey necks in your pressure cooker. Enjoy!