Step 1

Wash the meat as per Caribbean custom (see notes section) and dry it off completely.

Step 2

In a large bowl, add the turkey neck, all purpose seasoning, black pepper, ginger, paprika and onion powder/granules (if you are using) and browning sauce..

Step 3

Use your hands to thoroughly coat each piece of turkey neck.

Step 4

Now fold in the onion, garlic, pimento and carrots.

Step 5

Wrap the bowl in saran (cling film) and refrigerate overnight or for 3 hours.

Step 6

On medium heat, add oil to your skillet, scrap the onions, carrots etc... off the meat and proceed to sear and seal the meat (this will take about 10 minutes or so).

Step 7

Add the ingredients that were in the bowl (onion, garlic, carrots and pimento) and cook the onions until they are soft.

Step 8

Transfer everything from the skillet into your crockpot.

Step 9

Pour in your stock/water Stir in the tomato, hot sauce, another 2 tbsp of browning (only do this if you are using my homemade recipe), tie the thyme leaves into a bundle and add those and dried butter beans if you are using them (canned beans can be added 45 minutes before finishing time)

Step 10

Place the lid on your crockpot and set on high for 4 hours.

Step 11

45 minutes before finishing add the canned butter beans, cho cho and the slurry.

Step 12

Do a taste test/adjust for seasoning if needed.

Step 13

Remove the thyme stems prior to serving

Step 14

Wash the the turkey neck and dry it off completely .

Step 15

Place the turkey neck in a large bowl, then add the all purpose seasoning seasoning, black pepper, onion powder/granules, paprika and the browning sauce then use your hands to coat the meat.

Step 16

Now fold in the onion, garlic, carrot and pimento berries.

Step 17

Wrap and refrigerate overnight or for at least 3 hours.

Step 18

Add the olive oil on medium heat, scrape off the marinade and brown the turkey neck pieces. This should take roughly 10 minutes.

Step 19

Add the onion, garlic, carrots and pimento from the bowl to the skillet/dutch oven and saute until soft.

Step 20

Stir in the tomato paste, add 2 more tbsp of my homemade browning (only do this if using mine version) hot sauce, tied thyme and dried butter beans.

Step 21

Pour 4 cups hot chicken/turkey stock/water in the dutch oven/skillet. Start with 4 cups and add more water, if needed, during cooking time.

Step 22

Reduce the pot to low heat, cover with lid and cook for 2-3 hours. (If using canned beans, add 45 minutes before finishing.) along with the cho cho. For a thicker stew, mix the starch/water together and stir in the slurry 45 minutes before finishing.

Step 23

Do a taste test and adjust seasoning further if required

Step 24

Remove the thyme stems before serving