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Remove excess membrane from the turkey necks then rinse under cold water while scrubbing with half of a lemon. Rinse again and place in a large bowl. Pat them dry with paper towels.
Season the turkey necks with Creole Seasoning and set aside. Remember, u0022If you ain't seeing, it ain't seasoned!u0022
In a large heavy bottom pot over medium-high heat, add in vegetable oil. Once hot, sear the turkey necks on each side for 2 minutes then remove from the pot.
In the same pot, lower the heat to medium and add in butter. Once melted, whisk in flour until smooth. Continue stirring for about 10 minutes until the roux is a dark caramel color.
Add in onions, celery and bell peppers and let saute for 5 minutes until tender. Add in garlic and ground sage and cook for an additional minute.
Pour in chicken broth and add bay leaves and the turkey necks back into the pot.
Bring to a boil and then reduce to a simmer. Cover with a lid and smother for 2 hours or until the turkey necks are fall off the bone tender.
Remove the bay leaves and add more creole seasoning to taste.
Pair over rice and just like my name, you're all done!