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Rinse the turkey necks with lemon juice and water
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Cut off and remove all excess fat.
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Pack dry well using a paper towel
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In a bowl, season the necks with the cajun seasoning, onion powder, garlic powder, and browning sauce
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Heat the vegetable oil in a heavy bottom stockpot.
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Brown the necks on all sides
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Remove and set aside
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Stir in the flour until no longer visible; about 1 minute
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Add in the onion and bell pepper
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Sauté for 5 mins
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Return the necks to the pot
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Pour in the chicken stock
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Bring to a simmer
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Stir, cover with the lid, and reduce the heat to low.
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Cook until the turkey necks are tender; about 2 hours
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Uncover and cook until gravy thickens; about 20 minutes.
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Taste and adjust seasoning as desired.
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Serve over warm rice.
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Enjoy!