turkey neck

This dish is one that I have always anticipated making but never 

found a reason to but this assignment has given me the push that was needed. To begin I start by washing my turkey neck off with water and a sprinkle of salt. I soak this is the water for about ten minutes. I give it another rinse then proceed to soak it in lemon juice and vinegar. In Jamaica that is how they wash all meats, it's the only way that we believe the meat is actually cleaned properly. Once the turkey necks are cleaned of all germs I then beginning seasoning the meat using, maggie seasoning, onion powder, garlic powder, seasoning salt, and browning. I prepare my seasonings on the side as well my onions, thyme, scotch bonnet pepper, scallion also known as green onions, and garlic. I mix everything in real well with gloves on of course I give the meat a good massage until everything is covered in spices. I then turn on my pot with about two tablespoons of olive oil I don't add everything in until the oil is very hot and popping. I place the meat in one piece at a time with the fire on high, I then proceed to add half of my freshly chopped seasonings into the pot. I give everything a stir and add in four cups of water after stirring for two minutes to ensure the meat doesn't stick to the bottom of the pot. Giving it one more stir for one minute I keep the fire high and allow the turkey to cook for thirty minutes covered on high heat. After thirty minutes I open the pot give it a quick stir to make sure none of the meat is sticking to the bottom of the pot then add the rest of my seasoning and at this time I add in my scotch bonnet pepper. I turn the fire down low adding a cup of ketchup a cup of water and stirring once again to combine everything in. I let this cook for another thirty minutes. Once thirty minutes is up I taste my meat to make sure it has flavor and is tender then I turn off my fire my turkey neck is ready.