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Smoked Turkey Neck

Learn to smoke turkey necks so they are tender and fall off the bone.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Appetizer, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 320kcal
Author: Charlie
Cost: 7


  • Smoker


  • Turkey necks
  • Olive oil
  • Kosher salt
  • Black pepper
  • Brown sugar
  • Garlic powder
  • Cayenne pepper and/or pepper flakes
  • Malt vinegar
  • Your favorite hot sauce
  • Worcestershire Sauce


  • Clean and prep your turkey necks.
  • Combine all of the liquid and dry ingredients together to form a nice batch of marinade. Just make sure that you’ve got some paper towels nearby because the mixture has quite a runny consistency. Then just let the necks marinate in the concoction overnight.
  • Go ahead and preheat your smoker at 265 degrees Fahrenheit. Make sure to close the lid of the smoker. This will help it heat up faster.
  • Next place the necks in the smoker. If the necks have been cut up too small, then place the meat on a smaller rack and allow that to sit on top of the grates.
  • After about half an hour into the cook, just check up on the necks. You will then want to switch your smoker to medium heat. We recommend lowering the internal temperature of your smoker to 180 degrees Fahrenheit.
  • Then you just need to keep an eye on the meat. We suggest that you give it a proper check at least every 30 minutes. As soon as it looks like the meat could just fall off of the bone, you’ll know that it’s done. You don’t want to keep it cooking for any more than two hours.
  • Take it out, let it rest for at least five minutes, and then serve it!