Jamaican Turkey Neck (Ghetto Oxtail)

This Jamaican Turkey Neck recipe is a classic Sunday dinner favorite for me. Its fall-off-the-bone texture and flavor will have you going for seconds and thirds. 

Are you team oxtail or team turkey neck? 

Some may ask, especially those from the Caribbean, as it’s a popular Sunday dinner choice. 

There are lots of Jamaican family dinners to try. From curry goat to stew or curry chicken, and more. 

But the top contenders are oxtail, chicken, or goat meat with rice and peas and your choice of potato salad or mixed vegetables.

I grew up having brown stew turkey neck for dinner since it was the cheaper meat compared to oxtail.

And don’t get me wrong, I enjoy oxtail and beans any day, but this dish brings back memories I will cherish forever.

I must admit, upon writing this blog post, I have noticed a price increase for turkey neck meat, so watch out.

Turkey Neck, why?

In some countries, turkey neck is a strange part of the meat to cook. 

But in the Caribbean and parts of North America, it’s popular in stews and Cajun cooking. 

In Jamaica, it is compared to oxtail, which is the tail of an ox. 

Each dish has different flavors, but I think the shape is what has the two up against each other.

Oxtail is said to be a better meat; it is expensive, and trust me, with the current economy, turkey neck is just as good as oxtail, haha.

Another name for this dish is “Ghetto Oxtail” 

I guess, since it’s considered a “poor people’s dish,” it will always be a delicacy for me, haha.

The meat in this recipe is seared and cooked in a pressure pot. 

The flavors come together from how well you season the meat and pot. 

Your gravy will thank you for it, 🙂.

Ingredients To Use 

• Turkey necks
• Seasoning – onions, escallion, garlic, thyme, pimento seeds, ginger, all-purpose seasoning, cumin, salt 
• Sauces – ketchup, browning sauce, pickapeppa sauce
• Vegetables – carrots, tomato
• Scotch Bonnet Pepper 
• All-Purpose Flour 
• Oil
• Water

How To Make Jamaican Turkey Neck 

I enjoy this dish on Sunday afternoons as it reminds me of home. 

It’s nostalgic, and the savory flavors draw memories of my mom making it.  

You’re welcome to recreate this dish any day of the week for you and your family.

Directions for Spinners: 

1. In a bowl, sift the flour and add salt. Mix to combine.
2. Make a well in the center of the flour mixture and add water in stages to form a dough. 
3. When it’s time to add them to the pot, pinch small pieces of dough, rub between your palms, then drop each piece into the pot. 

Directions for Turkey Neck: 

4. Wash meat with vinegar and lime. Remove any membrane and fat from each piece. 
5. Season turkey neck pieces with all-purpose seasoning, cumin, pimento seeds, browning, ginger, and green seasoning blend. Marinate for up to 2 hours or overnight.
6. Heat oil in a pressure cooker pot over medium heat. Add brown sugar. Burn slightly. 
7. Brown turkey neck pieces for 1 minute on both sides. Remove from the pot and set aside. 
8. Re-add meat to the pot and cover with boiling water. 
9. Seal the pressure cooker cover and cook for 15 minutes. Remove from heat and allow to cool. 
10. Once cool, check the meat to ensure it’s tender enough. 
11. Return to the flame and add the remaining ingredients: thyme, escallion, onion, ketchup, carrots, bell pepper, and scotch bonnet pepper.
12. Stir to combine, then add spinners last. Adjust to taste. 
13. Cover and allow to cook for 10-15 minutes. 
14. Serve as desired.

Notes: For the best results, marinate your meat overnight. This gives more time for deeper flavor plus softer meat.

Serving Suggestions

For this delicious Sunday classic recipe, serve with my favorite rice and peas and a side of potato salad or coleslaw. 

And don’t forget that tall glass of homemade carrot juice. 

Other serving options: 

• Pumpkin Rice 
• Rice and Gungo Peas
• Mashed Potatoes 
• Steamed Veggies 
• Boiled dumplings, yams, sweet potato, etc.

Tips For Making Jamaican Turkey Neck 

• Try not to overcrowd the pot when browning the meat. This gives it a nice color at the end.
• Adding sugar is optional. I’ll do this sometimes if I want a richer gravy and sweet, savory flavors.
• If you’ve never used a pressure cooker before, then you may always cook this dish in a dutch oven over medium heat. However, this will take much longer, as you try to soften the bones of the meat.
• Add broad beans instead of spinners or both for a heftier meal.

Why You Should Make This Recipe

If you’re still wondering if you should make this dish, let me help out: 

• Budget-Friendly – while everyone loves oxtail, turkey neck is cheaper. The cut of meat is similar.
• Make Ahead – this dish takes time and attention, but once you’ve pressure-cooked your meat, you’ve crossed the biggest hurdle.
• Hearty Meal – if you’re looking for a delicious, comforting dish, this one is for you. 
• Family-Friendly – it’s a great weekend dinner. The classic Sunday dinner every family will enjoy.

Storing Tips

• Keep leftovers in an airtight container in your refrigerator for up to 4 days. 
• Reheat leftovers in your microwave for 1-2 minutes or in a small pot on medium-low heat.

Other Stew Recipes:

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~ TheShyFoodBlogger