4 lb turkey necks
3 carrots
1 onion
4 bay leaves
salt, to taste
light olive oil, for frying
Optionally, cut turkey necks into smaller pieces.
Dice the onion into half rings, then clean carrots and cut it into large pieces.
On an oiled hot skillet, cook turkey necks, creating browned sides. Remove them from the skillet and set aside.
Cook onion in the same skillet, until it’s slightly browned.
Season meat and vegetables with salt, add one cup of hot water to the dish, cover it with a lid. Place it in an oven at 350 degrees F to bake for 1.5 hours or until the meat begins to separate from the bone.
Serve turkey necks with potatoes, rice or simply on their own, while they are still warm.
Sugar: 2g
:
Calcium: 87mg
Calories: 398kcal
Carbohydrates: 5g
Cholesterol: 348mg
Fat: 18g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 5g
Potassium: 527mg
Protein: 50g
Saturated Fat: 5g
Sodium: 726mg
Vitamin A: 5230IU
Vitamin C: 3mg
