Soul Food Turkey Necks Jamican Style (Po Man’s Oxtails)in the Ninja Foodi: A Comfort Classic

Introduction to Soul Food Turkey Necks

Turkey necks are a staple in Southern cooking, beloved for their rich, savory flavor and tender texture. Making them an excellent substitute for Oxtails. In this recipe, we will explore how to prepare these delightful turkey necks with a luscious oxtail style  gravy using the Ninja Foodi. This method combines traditional cooking techniques with modern convenience, making it perfect for both seasoned cooks and novices.

Tender, fall-off-the-bone turkey necks smothered in rich homemade gravy — classic Southern comfort made fast in the Ninja Foodi.

Prep Time:

 10 minutes

Cook Time:

 45 minutes

Total Time:

 55 minutes

Servings:

 4–6

Ingredients for a Delicious Dish

• 3–4 lbs turkey necks (washed and patted dry)
• 1 can of drained butter beans 
• 5 small white potatoes peeled and diced
• 2 tablespoons vegetable oil or olive oil
• 1 medium onion, chopped
• 1/4 cups of green onions 
• 5 medium size carrots sliced 
• 1 bell pepper, chopped (optional but adds flavor)
• 2 scotch bonnets 
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 tablespoon of Blue Mountain Oxtail seasoning  or any brand dry oxtail seasoning.
• 1 pack of fresh thyme 
• 1-2 tablespoons Grace browning sauce
• 2 tablespoons butter
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening) 

Step-by-Step Cooking Instructions

Directions

1. Rinse Turkey Necks with lemon juice and water. Trim extra fat off turkey necks.
2. Season the Turkey Necks:
   Rub turkey necks with browning sauce. Then sprinkle turkey necks with salt, pepper, garlic powder, onion powder, paprika, Old Bay seasoning , and Blue Mountain Oxtail Seasoning 
   Coat well on all sides.
3. Brown the Necks (Sauté Mode):
   Turn the Ninja Foodi to Sauté.
   Add vegetable oil or olive oil and heat.
   Brown turkey necks on all sides (this adds flavor and color).
   Remove and set aside.
4. Sauté Vegetables:
   Add onions, bell pepper, carrots, onions, green onions and garlic to the pot. Sauté until softened and fragrant, about 2–3 minutes.
5. Deglaze the Pot:
   Pour in beef broth. Use a spoon to scrape the bottom and release all browned bits — this prevents burning and builds deep flavor.
6. Pressure Cook:
   Add browned turkey necks back into the Ninja Foodi along with diced potatoes, carrots , fresh thyme, and scotch bonnets.
   Close the lid and set to:
   Pressure Cook → High → 45 minutes.
7. Release Pressure:
   Allow a 10-minute natural release, then quick release the remaining steam.
8. Remove Turkey Necks and vegetables. Carefully lift necks out and set aside on a plate.
9. Make the Gravy:
   Turn Ninja Foodi back to Sauté. Once the liquid begins to simmer add cornstarch slurry (cornstarch mixed with water)
10. Simmer for about 5 minutes until the gravy has thickened to your desired consistency and the beans are warmed through.
11. Combine:
    Add turkey necks and vegetables back into the pot and spoon gravy over the top.
    Let them simmer 2–3 minutes to blend flavors.
12. Serve:
    Serve over white rice or rice and peas with a side of steamed cabbage.