Big Flavor. Low Budget. No Compromise.
When oxtail prices are playing games, turkey necks step up as the MVP. This dish—lovingly dubbed Ghetto Oxtail—is soul food survival at its finest. Fall-off-the-bone tender, dripping in a rich gravy, and finished with butter beans for that classic Caribbean touch.
In this recipe, Chef Keyshawn (@chefkeysh) brings his signature bold flavor to a budget-friendly classic. This is the kind of meal that’s cooked low and slow, seasoned with love, and leaves your kitchen smelling like Sunday even if it’s Wednesday.
Whether you grew up on it or you’re just discovering the magic, turkey neck is the underdog cut that always comes through.
Ingredients
Main:
- 2–3 lbs turkey necks, cleaned
- 1 tbsp vinegar
- 1 lime
- 1 tbsp all-purpose seasoning (preferred: Chef Keyshawn All-Purpose Seasoning)
- 1 tsp salt (or to taste)
- 1 tsp browning seasoning
- 1 tbsp light soy sauce
Veggies & Aromatics:
- 1 onion, chopped
- 2 green onions, chopped
- 1 tomato, chopped
- 1 bell pepper, chopped
- 4–5 sprigs fresh thyme
- 1 whole Scotch bonnet pepper (optional, for heat)
For Cooking:
- Neutral oil (vegetable or canola)
- Water (enough to barely cover the meat)
- Extra seasoning to taste
- 1 can cooked butter beans, drained
Step-by-Step Instructions
Step 1: Clean the Turkey Necks
- Soak the turkey necks in a mixture of lime juice, vinegar, and water.
- Rinse well and pat dry.
Step 2: Season the Meat
- Rub turkey necks with all-purpose seasoning, a pinch of salt, browning, and light soy sauce.
- Let it marinate while you prep the veggies.
Step 3: Brown the Turkey Necks
- In a large pot over medium heat, add a bit of neutral oil.
- Brown the turkey necks on all sides until golden and caramelized.
- Remove and set aside.
Step 4: Build the Flavor
- Deglaze the pot with a splash of water, scraping up the brown bits.
- Add turkey necks back to the pot along with onions, green onions, tomato, bell pepper, and thyme.
- Pour in enough water to barely cover the meat.
Step 5: Simmer Low & Slow
- Bring everything to a boil, then reduce to a simmer.
- Add Scotch bonnet pepper whole (for flavor, not heat) or pierced (for spice).
- Let simmer covered for about 2 hours, stirring occasionally.
- Taste and adjust seasoning as needed.
Step 6: Add the Butter Beans
- Once the turkey necks are tender, stir in the drained butter beans.
- Simmer uncovered for another 10–15 minutes until the gravy thickens slightly.
Pro Tips & Serving Suggestions
- Flavor boost: Use chicken broth instead of water for an even deeper flavor.
- Pair it right: Serve over white rice, rice and peas, or even with boiled dumplings and cabbage.
- Low and slow wins: The longer it simmers, the more tender and flavorful the meat becomes.
- Don’t skip the browning: It gives you that signature oxtail-style richness.
About the Creator
Chef Keyshawn is a Southern-Caribbean culinary force known for turning simple ingredients into bold, unforgettable meals. Whether he’s serving up street food classics or Sunday dinner staples, he keeps it authentic, flavorful, and rooted in culture.
Follow him for recipes that bring soul to your kitchen.
Keyshawn Hudson | @chefkeysh