Wash turkey necks and pat dry with paper towels and season with kosher salt and Cajun spice blend.
Add cooking oil to dutch oven or oven-safe skillet and place over medium-high heat. Place turkey necks in dutch oven and sear or brown both sides for about 8 minutes. After searing, place turkey necks on a clean plate. Set aside.
In the same dutch oven, add more oil if necessary then saute onions and minced garlic until fragrant. De-glaze with chicken broth and add additional broth. Add browned turkey necks back to dutch oven and cover with lid. Place in the oven and cook for 1 hour and 50 minutes to 2 hours.
Remove from oven and serve over a bed of rice or mashed potatoes. Spoon pan juices over the top and enjoy.
After washing the turkey necks, pat them completely dry with paper towels
Sear or brown them in a dutch oven or oven-safe skillet first before braising
For the most tender turkey necks, they should be braised in some sort of liquid such as water or chicken broth (chicken broth adds more flavor than just water)