New Orleans native Charlie Andrews demonstrates on how to make New Orleans boiled Turkey necks. We boil the Turkey necks in highly seasoned water that has Zatarain's Crab boil, Cayenne pepper, chopped onion, celery, bell pepper, garlic and lemons until the Turkey necks are tender. We also let the Turkey necks soak for more flavor. This recipe serves 4 to 6 people and it's perfect for small gatherings. Hope you all will give this recipe a try.

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