Step 1

In a bowl mix 2 tablespoons salt, curry powder, cayenne, and garlic powder. Add turkey necks to a casserole dish, liberally and evenly season with the spice mix. Cover and leave at room temperature for 1 hour.

Step 2

Turn on the heat to medium-high in a large skillet heat oil in a large to 350°F, oil is ready when flour sizzles. In a bowl mix remaining salt, flour, and black pepper together. Dredge turkey necks two or three at a time and fry for 2 minutes on each side. Place cooked turkey necks in instant-pot.

Step 3

Once turkey necks are finished cooking, add onions, and ginger to skillet a fry for 7 minutes, stirring occasionally. Add garlic and cook for 1 minute. With a slotted spoon add vegetables to the instant pot. Add the thyme, bay leaves, scotch bonnet, and chicken stock. Close lid and cook on high pressure for 1 hour and 45 minutes. Serve with rice, potatoes, roasted vegetables, or a salad.