Slow Braised Turkey Necks

Ingredients:

2 lbs turkey necks, cleaned and chopped into 2 inch portions

1 tsp all purpose seasoning

1 tsp ground allspice

1 tsp paprika

1 tsp kosher salt

½ tsp black pepper

1 scotch bonnet pepper

2 sprigs of thyme

1 green onion, cut into thirds

1 tbsp Lea & Perrins Worcestershire

1 tbsp Heinz 57 Sauce and zest

1 small onion, diced

½ orange bell pepper, diced

½ red bell pepper, diced

1 tbsp neutral cooking oil for searing

1 tbsp garlic paste

1 tsp better than bouillon paste

2 cups of hot water, for braising

To reduce sauce:

1 15.5 oz can butter beans , drained

2 tbsp Heinz ketchup

More hot water if needed, about ½ cup or so

1 scallion, diced

½ orange bell pepper diced

Instructions:

Heat oven 375 degrees

 In a large mixing bowl, combine cleaned turkey necks, all powder seasoning, Heinz 57 Sauce and zest, Lea & Perrins Worcestershire sauce, diced bell peppers and onions

Mix until fully combined

Marinate up to overnight or for at least one hour

To a hot braising skillet, heat oil on medium heat and sear turkey necks on each side until golden brown, being sure to scrape off the onions and peppers and saving those for later

Once turkey necks are nice and brown, add the onion and peppers to the pan on top of the turkey necks with the hot water

Deglaze the pan and scrape the brown bits off the bottom of the bottom

Add garlic paste, thyme, scotch bonnet pepper, scallion and better than bouillon to the turkey necks

Cover with tight fitting lid and braise in the oven for one hour

 After one hour remove the turkey necks from the oven and add more water if needed and continue to braise for another 30 minutes

 After an hour and a half, remove from the oven and add drained butter beans, ketchup, onion and peppers

Give everything a nice mix, cover and add back to the oven for an additional 30 minutes of cooking

Remove from the oven and baste in gravy

Serve with rice and peas and plantains