Clean the turkey necks thoroughly. Cut off the fat residues. Now put them in a pot that is twice as large in volume of them. Fill the pot with water to a level of one inch higher than the turkey necks. Add salt and freshly ground pepper and turn on the heat to high.
While the necks are boiling, prepare the vegetables. Let the turkey necks cook for ninety minutes. Now add in the vegetables and spices. Mix in everything. Now cook for another twenty minutes.
Turn off the burner and let the necks simmer for another fifteen minutes. This will soften them up and enhance the flavour. You can let the necks to simmer if you want a dry gravy with concentrated flavours. Use a fork to judge the softness of the necks. If they break easily or the meat comes off easily, they are ready to be served. Take off the necks in a serving dish. Serve with a sauce to make it a complete feast.