Turkey Neck Soup

Ingredients

• 1 tbsp vegetable oil
• 3 pounds turkey necks – patted dry
• 2 cups onion – diced
• 4 cloves garlic – minced
• 10 cups water
• 2 leaves bay leaves
• 1 tsp dried thyme
• 2 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 cups carrots – cut into 0.5-inch pieces
• 1.5 cups celery – diced
• 1.5 pounds potatoes – peeled and diced into 0.75-inch cubes
• 0.25 cups parsley – chopped

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the turkey necks and brown on all sides, 6–8 minutes total.
2. Add the diced onion and cook, stirring, until translucent and lightly golden, 4–5 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.
3. Pour in the water and add the bay leaves, dried thyme, kosher salt, and black pepper. Bring to a boil, then skim off any foam. Reduce to a gentle simmer, partially cover, and cook until the neck meat is very tender and pulls from the bone, 1.5–2 hours.
4. Using tongs, transfer the turkey necks to a bowl and discard the bay leaves. When cool enough to handle, pull the meat from the bones and shred into bite-size pieces; discard bones and skin.
5. Return the shredded turkey to the pot. Add the carrots, celery, and potatoes. Simmer until the vegetables are tender and the potatoes can be easily pierced, 20–25 minutes.
6. Stir in the chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. Let rest 5 minutes, then ladle into bowls and serve hot.