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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Foreman's Smoked Turkey Necks 24 oz is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Experience the rich, smoky flavor of Foreman's Smoked Turkey Necks. Ideal for various dishes, these turkey necks transform everyday meals into extraordinary experiences.
Whether boiled, baked, or barbecued, smoked turkey necks add incredible flavor. They are excellent for both traditional recipes and inventive dishes.
From southern smothered turkey necks to collard greens with smoked turkey necks, the culinary possibilities are endless. Here are a few ideas to get you started:
Looking for smoked turkey necks near me? Cajun Grocer delivers quality turkey necks right to your doorstep, they're frozen turkey necks and ready-to-cook.
Yes, they're delicious and nutritious, providing a good source of protein and essential B vitamins.
To boil smoked turkey necks, simply cover them with water in a pot and simmer until tender. They're a great addition to dishes like beans and greens.
Cooking turkey necks in a pressure cooker takes about 15 minutes and delivers tender, flavorful meat that enhances any meal.
Ready to explore the delicious versatility of smoked turkey necks? Order now from Foreman's and bring a taste of the South to your kitchen!
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.