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Turkey Necks and Yellow Rice Recipe

Turkey neck and yellow rice recipe stands out as a recipe that offers a feast of flavour to the tables with a magnificent harmony of carefully selected ingredients. This delicious recipe invites you to a pleasant journey in the kitchen by providing a perfect combination of the special texture of turkey neck meat and the light sweetness of yellow rice.

This recipe, which is especially ideal for those looking for a practical and satisfying meal, also draws attention with its preparation with healthy ingredients.

Turkey neck and yellow rice recipe is a great choice for those who want to prepare a delicious meal at home. The special flavour of turkey neck meat, combined with yellow rice, offers an unforgettable experience with its visual elegance and taste.

This recipe offers a special alternative especially for those who are open to different and impressive flavours, while opening the door to new experiences in the kitchen with its easily applicable steps.

The turkey neck and yellow rice recipe, which appeals to food lovers who are in search, offers the pleasure of preparing a healthy and satisfying meal easily.

Turkey Necks and Yellow Rice Recipe

Recipe by Amelia Windley


Prep time


Cooking time






  • 500 grams of turkey neck meat

  • 2 cups yellow rice

  • 1 large onion (chopped)

  • 3 cloves of garlic (crushed)

  • 2 tbsp butter or oil

  • 1 tsp turmeric powder

  • ½ tsp cinnamon

  • 1 tsp salt

  • 1 tsp black pepper

  • 4 cups chicken broth or water


  • Wash the turkey neck meat and cut into pieces of the right size.
  • Melt the butter or oil in a large saucepan. Add the chopped onion and crushed garlic, fry until they turn pink.
  • Add the turkey neck meat and fry over low heat until the meat releases its juice.
  • Add turmeric powder, cinnamon, salt and black pepper, stir to incorporate the spices into the meat.
  • Add the yellow rice, fry the rice for a few minutes.
  • Add chicken broth or water, bring to a boil. After boiling, reduce the heat and cover the pot.
  • Switch off the stove after the rice absorbs the water and swells. Check the lid of the pot occasionally to make sure that the rice is swollen well.
  • Place the cooked turkey neck and yellow rice on the serving plates. Garnish with freshly chopped greens or pomegranate seeds and serve hot.


  • When choosing turkey neck meat, choose fresh and high quality meat if possible. The colour of the meat should be vivid and soft. If you are going to use canned meat, drain the water well and use it after washing the meat.
  • When boiling yellow rice, be careful to use a measured amount of water. The amount of water is important for the rice to swell and cook. Generally, two cups of water can be used for one cup of rice.
  • Use spices such as turmeric powder, cinnamon, salt and black pepper in a balanced way to ensure that the flavour is fully revealed. Avoid using excessive spices, try to find a balance that suits your palate.
  • Turkey neck meat can dry out when overcooked. Check your meat constantly while cooking and sauté over low heat until the meat releases and absorbs its water.
  • When cooking in a casserole, it is important to adjust the water. If there is not enough liquid on the pilaf, it may be difficult for the rice to swell and soften. However, if you add too much liquid, the consistency of the pilaf may deteriorate. Therefore, carefully adjust the amount of water and check before closing the casserole.
  • By paying attention to these tricks, you can prepare the Turkey Neck and Yellow Rice Recipe more delicious and successful. Bon Appetit!

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