Add all the seasonings to a bowl and whisk together until combined. Store excess in an airtight container for 6 months to 1 year.

Pat turkey necks dry with a paper towel. Add turkey necks to a large bowl, sprinkle 3 tablespoons of creole seasonings, and massage the seasoning into the meat.

Lower heat to medium and add the remaining butter to the pot and melt. Once melted add onions, celery, and bell pepper to the pot and cook for 4 minutes. As the moisture starts to release from the vegetables, use a wooden spoon to scrape up the brown bits off the bottom of the pan. Add garlic, bay leaves, sage, 1 tablespoon of creole seasoning blend, and cook for an additional minute, stirring occasionally.

Sprinkle in flour and stir making sure the flour has coated all vegetables. Cook flour for 1-2 minutes. Whisk in chicken stock, worcestershire sauce, lemon juice, and deglaze the bottom of the pan. Bring gravy to a boil, then reduce heat to low.**

Add turkey necks back to the pot and arrange necks in an even layer. Seal instant pot valve and secure lid and set to pressure cooker mode (high). Cook for 50-60 minutes for fork-tender turkey necks.

When time is up, carefully press the instant release valve. Transfer turkey necks to a serving dish. Set instant pot to saute mode (high) uncovered for 15 minutes. To thicken gravy, to a small bowl whisk cornstarch and 1 tablespoon of pot liquids until dissolved, then stir the slurry into the gravy. Remove bay leaves, and taste the gravy. If needed add additional seasonings.

Pour gravy over turkey necks and garnish with green onions and parsley before serving.

Preheat oven 300 degrees F.

Pat turkey necks dry with a paper towel. Add turkey necks to a large bowl, sprinkle 3 tablespoons of creole seasonings, and massage the seasoning into the meat.

To a large dutch oven over medium-high heat add 1 tablespoon of oil and 2 tablespoons of butter. Once butter is melted, add turkey necks and brown on all sides 2 minutes each side (total 6 minutes). Set browned turn necks aside. (If you have a small instant pot brown your turkey necks in batches to not overcrowd the pot. Divide oil and butter portions for batches).*

Lower heat to medium and add the remaining butter to the pot and melt. Once melted add onions, celery, and bell pepper to the pot and cook for 4 minutes. As the moisture starts to release from the vegetables, use a wooden spoon to scrape up the brown bits off the bottom of the pan. Add garlic, bay leaves, sage, 1 tablespoon of creole seasoning blend, and cook for an additional minute, stirring occasionally.

Sprinkle in flour and stir making sure the flour has coated all vegetables. Cook flour for 1-2 minutes. Whisk in chicken stock, worcestershire sauce, lemon juice, and deglaze the bottom of the pan. Bring the gravy to a boil, then reduce heat to low.**

Add turkey necks back to the pot and arrange necks in an even layer. Cover tightly with lid or foil and transfer to the oven. Cook for 2 - 2 1/2 hours for fork-tender neckbones, remembering to stir halfway through.

Remove from the oven and transfer turkey necks to a serving dish. Place dutch oven with gravy on the stovetop over medium heat, uncovered for 15 minutes. To thicken gravy, to a small bowl whisk cornstarch and 1 tablespoon of pot liquids until dissolved, then stir the slurry into the gravy. Remove bay leaves, and taste the gravy. If needed add additional seasonings.

Pour gravy over turkey necks and garnish with green onions and parsley before serving.