– 2 to 4 pounds turkey necks – thoroughly cleaned by rinsing with lemon juice or a salt and vinegar water soak to remove grit and odors; trimmed of excess fat for better texture.

– 1 tablespoon Cajun or Creole seasoning – alternatively, a seasoning blend including 1 tablespoon Creole seasoning, 1 tablespoon Adobo seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons Italian seasoning, and 2 teaspoons paprika adds complex layers.

– 1 tablespoon browning sauce (optional) – enhances the rich brown color of the gravy without altering flavor significantly.

– 1/3 cup vegetable oil or olive oil – provides the fat necessary for browning the turkey necks, developing deep savory notes.

– 1/2 cup all-purpose flour – used to create the roux base for the thick, silky gravy.

– 1 diced onion (about 3/4 cup) – adds sweetness and body when sautéed with other vegetables.

– 1 diced bell pepper or 1/4 cup chopped green peppers – contributes mild, fresh flavor and texture contrast.

– Optional additions: 1/4 cup chopped celery for extra aroma and 2 teaspoons minced garlic for enhanced savory depth.

– 4 cups chicken stock or broth – or a combination of 1 quart broth with 1 quart water if doubling the recipe; this liquid directly flavors and tenderizes the meat while forming gravy.

– 1 to 4 bay leaves (optional) – introduce subtle herbal notes to the simmering liquid.

– Salt and pepper to taste – essential for balancing and boosting all flavors throughout cooking.