Ingredients

For the Turkey Neck:

• 500 g turkey neck, cut into pieces
• Salt, to taste
• Ground black pepper, to taste
• Paprika, to taste
• Mineral water (for braising)
• 1 onion, chopped
• 1 carrot, chopped
• 2 tomatoes, chopped
• 200 g mushrooms, chopped
• 1 red pepper, chopped
• 50 g butter
• Vegetable oil, for frying
• Spices: Chaman (fenugreek), caraway seeds, coriander, dried ginger, barberry (optional)
• 2 cloves of garlic, minced
• 2-3 bay leaves

For the Bulgur:

• 300 g bulgur
• 1 tsp salt
• Fresh dill, chopped (for garnish)

Step-by-Step Instructions

Step 1: Season the Turkey Neck

1. Season the turkey neck with salt, ground black pepper, and paprika. Rub the spices into the meat to ensure even coating.
2. Set aside to let the turkey absorb the spices while you prepare the vegetables.

Step 2: Prepare the Vegetables

1. Chop the onion, carrot, tomatoes, mushrooms, and red pepper. Keep the vegetables ready for cooking.
2. Mince the garlic and set aside.

Step 3: Sear the Turkey Neck

1. Heat some vegetable oil in a large pot or deep skillet over medium heat.
2. Add the seasoned turkey neck pieces and sear them until browned on all sides. This step adds flavor to the meat.
3. Remove the turkey neck from the pot and set aside on a plate.

Step 4: Cook the Vegetables

1. In the same pot, add the butter and let it melt.
2. Add the chopped onion and carrot, sautéing them for about 3-5 minutes until they soften.
3. Add the chopped tomatoes, mushrooms, and red pepper, and cook for an additional 5 minutes until the vegetables release their juices and start to soften.
4. Add the minced garlic and cook for 1 minute, stirring constantly.

Step 5: Braise the Turkey Neck

1. Return the seared turkey neck pieces to the pot, placing them on top of the vegetables.
2. Add the spices: chaman (fenugreek), caraway seeds, coriander, dried ginger, and a few barberries if you have them. The spices will give the dish its unique flavor.
3. Pour in enough mineral water to cover the turkey neck and vegetables. This will help the turkey cook slowly and evenly.
4. Add 2-3 bay leaves and season the mixture with more salt and pepper if needed.
5. Cover the pot and reduce the heat to low. Let the turkey neck braise for about 1.5 to 2 hours, or until the meat is tender and falling off the bone. Check occasionally and add more water if necessary.

Step 6: Cook the Bulgur

1. While the turkey is braising, cook the bulgur. Rinse the bulgur under cold water.
2. In a separate pot, bring 600 ml of water to a boil. Add 1 tsp of salt.
3. Stir in the bulgur, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the bulgur has absorbed all the water and is tender.
4. Fluff the bulgur with a fork and set aside.

Step 7: Serve

1. Once the turkey neck is tender and the sauce has thickened, remove the bay leaves from the pot.
2. Serve the turkey neck and vegetables over a bed of bulgur.
3. Garnish with fresh dill for added freshness and flavor.

Cooking Tips

• Turkey Neck Substitutes: If you can’t find turkey neck, you can use chicken thighs, drumsticks, or even beef short ribs for a similar braised dish.
• Spice Variations: Adjust the spices to your taste. You can add more heat by including cayenne pepper or chili flakes.
• Slow Cooker Option: If you prefer, you can cook this dish in a slow cooker. Sear the turkey neck first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The turkey neck and bulgur can be frozen in separate containers for up to 3 months. Reheat gently on the stove with a splash of water or broth to prevent drying out.

Nutritional Facts (Per Serving)

• Calories: 450 kcal
• Protein: 30g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 8g
• Sodium: 600mg
• Sugar: 4g

FAQs

1. Can I use another grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous, rice, or even barley, depending on your preference.

2. Is this recipe gluten-free?

Bulgur contains gluten, so to make the dish gluten-free, substitute the bulgur with a gluten-free grain like quinoa or rice.

3. What vegetables can I add to this recipe?

You can add vegetables such as zucchini, eggplant, or spinach to the mix for extra nutrients and flavor. Simply sauté or cook them with the other vegetables.

4. Can I use dried herbs instead of fresh?

Yes, you can use dried herbs if fresh ones aren’t available. Just reduce the quantity of dried herbs to about half the amount called for in fresh herbs.

5. Can I cook this recipe ahead of time?

Yes, this dish can be prepared a day ahead and reheated before serving. The flavors will develop even more if left to sit overnight.

Conclusion

This Turkish-style braised turkey neck with bulgur is a rich, hearty, and comforting meal. The combination of slow-braised turkey, aromatic spices, and tender vegetables makes for a flavorful dish that’s both satisfying and healthy. With a little patience, this meal rewards you with a complex, savory flavor profile that’s perfect for a family dinner or gathering. Pair it with a light salad or flatbread to complete the meal, and enjoy the warmth and richness of this traditional dish!