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Turkey Neck with White Rice & Plantains - TheShyFoodBlogger

Jamaican Style 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.
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Prep Time 45 minutes
Cook Time 55 minutes
Pressure Cooker Timer 15 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lb turkey neck cut into medium pieces
  • 1 tbsp ginger grated
  • 2 tsp cumin powder
  • 1 tbsp Maggi all-purpose seasoning
  • 1 tbsp browning sauce
  • 2 large spoons of green seasoning blend (you can also use store-bought)
  • 1 small onion chopped
  • 1 small bell pepper sliced into matchsticks
  • 1 scotch bonnet pepper
  • a few Pimento berries
  • 2 tsp tomato paste or 2 tbsp ketchup
  • ¼ tsp salt
  • 2 stalks scallion
  • 1 large carrot sliced into matchsticks
  • Coconut oil
  • 1 tsp brown sugar optional
Spinners Dumpling:
  • 1/2 cup all-purpose flour
  • 1 tsp salt optional
  • water to combine

Equipment

  • 1 Pressure Cooker Pot

Method
 

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 spinners to the pot, pinch small pieces of dough, rub between your palms, then drop each piece into the pot.
Directions:
  1. Wash meat with vinegar and lime. Remove any membrane and fat from each piece.
  2. 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.
  3. Heat oil in a pressure cooker pot over medium heat. Add brown sugar. Burn slightly. Brown turkey neck pieces for 1 minutes on both sides. Remove from the pot and set aside.
  4. Re-add meat to the pot and cover with boiling water. Seal the pressure cooker cover and cook for 15 minutes. Remove from heat and allow to cool.
  5. Once cool, check the meat to ensure it’s tender enough. Return to the flame and add the remaining ingredients: thyme, escallion, onion, ketchup, carrots, bell pepper, and scotch bonnet pepper.
  6. Stir to combine, then add spinners last. Adjust to taste.
  7. Cover and allow to cook for 10-15 minutes.
  8. Serve as desired.

Notes

Notes for Cooking 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.
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