I like meat with bones. Jamaican brown stewed turkey neck is ideal for bones' lover.
2 lbs. Turkey neck
1/2 teaspoon celery powder
1 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon food browning
Salt to taste
1 teaspoon paprika
1 clove garlic (minced)
2 green scotch bonnet peppers (minced) (leave 1 to use later, do not mince it)
1 stalk scallion (minced)
1 sprig thyme (minced)
1 onion (minced)
2 tablespoon cooking oil
4 pimento seeds (berries) (crushed) (optional)
2 tablespoon ketchup (optional)
Use a sharp machete to cut turkey neck into medium-small sizes. Clean away fat from neck neck (if any) wash with vinegar or lime and put to drain. Place turkey neck in a bowl and add all ingredients to it excluding the whole green pepper.
Rub ingredients into turkey neck, cover and allow to marinate for at least 30 minutes.
Heat cooking oil in a Dutch pot (sauce pan) over medium heat. Add turkey neck to hot oil, stir and cover. Do not add any water to it at this point because it will generate its own water. When the meat is frying open pot, stir and add just a small amount of water cover and continues cooking. Add more water (small amount) stir and cover, repeat this step of adding water two more time. Wash the whole green scotch bonnet pepper and put it in pot, do not cut it. (green pepper put on meat when it is almost cook will add extra flavour to the meat) Add ketchup stir and simmer for five minutes. Remove pot from fire.