Southern comfort food doesn’t get more satisfying than this one-pot wonder. The turkey necks add deep, rich flavor that transforms simple ingredients into something extraordinary.
This dish proves that the best meals often come from humble beginnings. Slow cooking allows the meat to become fall-off-the-bone tender while the potatoes and vegetables soak up every bit of savory goodness.
What you’ll get is a hearty, one-pot meal that’s as nourishing as it is delicious. The turkey necks create a broth so flavorful, it’s like liquid comfort in every bite.
Perfect for family dinners or cozy weekend meals. Here’s how to make it.
Ingredients for Trash Pot Recipe with Turkey Necks
One pot, humble ingredients, and a whole lot of Southern soul in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Turkey Necks 🦃 | 1 ½ lb | Fresh or frozen, thawed |
| Russet Potatoes 🥔 | 2 lb | Peeled and cubed |
| Yellow Onions 🧅 | 2 whole | Large, diced |
| Carrots 🥕 | 4 whole | Peeled and sliced into rounds |
| Celery Stalks 🌿 | 4 whole | Chopped into 1-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth of flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For that Southern smokiness |
| Dried Thyme 🍃 | 1 tsp | Crushed between fingers |
| Bay Leaves 🍃 | 2 whole | Dried, removed before serving |
| Chicken Broth 🥣 | 4 cups | Low-sodium preferred |
| Kosher Salt 🧂 | 1 tbsp | Adjust to taste |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Hot Sauce 🔥 | 1 tsp | Optional, for serving |
Turkey necks are the soul of this dish—look for fresh ones at your butcher counter or grab frozen from Walmart or Kroger. They need to be thawed completely before cooking. The potatoes should be starchy (Russets are ideal) to soak up all that rich broth. Don’t skip peeling them—it’s worth the extra minute for the right texture in the finished dish.
Out of turkey necks? Chicken thighs or wings work in a pinch (but necks are cheaper and more flavorful). No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Fresh thyme can substitute for dried—use three times the amount. The celery adds a subtle earthiness, but if you hate it, just double the carrots.
Leftovers taste even better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. The broth thickens as it cools—just thin with a splash of water when reheating.
Why You’ll Love This Recipe
- I’ll be real: turkey necks are cheap, and with a bag of potatoes and a few veggies, this hearty dish costs pennies per serving.
- One Pot Wonder: I toss everything—turkey necks, potatoes, onions, carrots, celery—into a single pot and let it work its magic. No fuss, no extra dishes.
- Rich, Meaty Depth: The turkey necks simmer all day, turning the broth into something so rich and savory it soaks into every bite of potato and carrot.
- Feeds a Hungry Crowd: Between us, this is my go-to for Sunday suppers or when the whole family’s coming over. One batch and everyone’s full.
Step-by-Step Instructions for Southern-Style Turkey Neck Trash Pot
Here’s how I make this soul-warming dish with everything cooking together in one pot.
Step 1: Brown the Turkey Necks for Deep Flavor
Heat the 2 tbsp Olive Oil in a large, heavy pot over medium-high heat. Pat the 1.5 lb Turkey Necks dry with paper towels—this helps them brown properly. Season them with 1 tbsp Kosher Salt and 1 tsp Black Pepper, then add to the hot oil.
Brown the turkey necks on all sides for 8-10 minutes until they develop a rich, deep mahogany color. Don’t rush this step—the caramelization builds the foundation of flavor for the entire dish. Remove the necks and set aside temporarily.
Step 2: Sauté the Aromatic Base
In the same pot with the rendered fat, add the 2 whole Yellow Onions, 4 whole Carrots, and 4 whole Celery Stalks. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
Add the 6 cloves Garlic Cloves, 1 tbsp Smoked Paprika, and 1 tsp Dried Thyme (crush the thyme between your fingers as you add it). Stir for 30 seconds until fragrant—this blooms the spices and prevents them from burning.
Step 3: Build the One-Pot Stew
Return the turkey necks to the pot. Add the 2 lb Russet Potatoes, 4 cups Chicken Broth, and 2 whole Bay Leaves. Stir to combine, making sure the potatoes are mostly submerged. Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 45-50 minutes until the turkey necks are fall-off-the-bone tender and the potatoes are easily pierced with a fork. Check occasionally and add a splash of water if the liquid reduces too much.
Step 4: Finish and Serve
Once everything is tender, remove and discard the 2 whole Bay Leaves. Taste and adjust the seasoning if needed—the turkey necks should have released their rich, savory goodness into the broth by now.
Ladle the trash pot into deep bowls, making sure each serving gets a generous portion of turkey necks, vegetables, and potatoes. For a true Southern touch, serve with the 1 tsp Hot Sauce on the side. The flavors meld beautifully after sitting for a few minutes, so let it rest briefly before digging in.
Pro Tips For Making Trash Pot Recipe With Turkey Necks
- Brown the Necks: Sear the turkey necks in batches over medium-high heat until deeply browned—this builds a rich base flavor that simmering alone can’t achieve.
- Chop Evenly: Cut the potatoes, carrots, and celery into uniform 1-inch chunks so everything cooks at the same rate and no one bites into a raw potato.
- Skim the Foam: As it simmers, skim off the gray foam that rises to the top—I learned this the hard way after my first pot tasted bitter from the impurities.
- Add Potatoes Last: Wait until the turkey necks are nearly tender before adding the potatoes, or they’ll turn to mush before the meat is ready.
Wine and Beer Pairings for This Recipe
Bold Red Wines
This dish pairs beautifully with robust reds that can stand up to its rich, savory flavors. I love a California Zinfandel—its bold fruit and peppery notes complement the smoky depth from the turkey necks. Ravenswood Old Vine Zinfandel is my go-to. 🍷
Malty Craft Beers
A brown ale with caramel and toffee notes enhances the caramelized flavors in the trash pot. Try Newcastle Brown Ale or a local craft option. The malt sweetness balances the savory broth perfectly.
Southern Sweet Tea
For a non-alcoholic option, nothing beats classic sweet tea. The crisp, sweet contrast cuts through the richness of the dish. Brew Luzianne tea bags strong and sweeten with ½ cup sugar per quart for authentic Southern flavor.
Dry White Wines
If you prefer white, choose a full-bodied Chardonnay with oak aging. The buttery notes of Kendall-Jackson Vintner’s Reserve stand up to the hearty ingredients while adding a creamy contrast to the dish.
Dark Lager Pairing
A Munich Dunkel like Ayinger Altbairisch offers toasty, chocolate notes that complement the deep flavors. The moderate carbonation cleanses your palate between bites of this comforting meal.
Nutrition Facts
Frequently Asked Questions
Can I use chicken instead of turkey necks?
Yes! Chicken thighs or wings work well, though turkey necks add a deeper flavor. Use 1.5 lb of chicken and follow the same cooking time of 45-50 minutes for tender results.
How do I know when the turkey necks are done?
The meat should pull away from the bone easily. If it resists, simmer for another 10 minutes and check again. Fall-off-the-bone tenderness is the goal!
Can I make this in a slow cooker?
Brown the necks first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours for the same rich flavor.
What if my broth reduces too much?
Just add a splash of water or extra chicken broth to maintain the liquid level. The dish should have a stew-like consistency, not dry.
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