TURKEY NECK PICTURES RECIPES

Steps:

• Remove the turkey breast from the packaging but leave the net intact as this is what holds it's shape while it cooks.
• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey breasts into a brining container and pour the brine over the turkey to cover and then into the fridge for 4 hours.
• After brining is complete, rinse the turkey breasts under cold water.
• With the net still intact, brush on a little cooking oil and season the outside of the turkey breasts liberally with Jeff's original rub.
• Set the seasoned turkey onto Weber grill pans, Bradley racks or regular cooling racks and they are ready to go into the smoker
• Setup your smoker for cooking at 225-240 °F with indirect heat.
• When the smoker is preheated, place the pan with the turkey breasts into the smoker.
• Let the turkey cook until it reaches an internal temperature of 162°F.
• Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.
• Remove the net from the turkey breasts being careful to not disturb the crust more than necessary.
• Slice and serve.

Steps:

• Wash the neck bones under cold running water.
• Trim away any gristle, small bones, or fat that you can see.
• Place washed neck bones in a large size sauce pot.
• Add red pepper flakes.
• Add salt
• Add black pepper.
• Add diced onions.
• Cover with about 2 inches of water.
• Place pot over medium-high heat on your stove top.
• Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.
• Reduce heat to medium simmer.
• Cover the pot, let cook until meat is tender. About 1 to 1½ hours.
• Neck bones are done when meat reaches the fall off the bone stage.
• Remove the cooked neck bones from liquid, cover, set aside.
• Measure out 1 cup of liquid to make gravy, if desired.
• To Make Gravy: