Rinse the turkey necks with a mixture of lemon juice and water.
Trim off any excess fat and discard.
Pat the turkey necks dry with a paper towel.
In a bowl, season the turkey necks with Cajun seasoning, onion powder, garlic powder, and browning sauce.
Heat vegetable oil in a heavy-bottomed stockpot.
Brown the turkey necks on all sides, then remove and set aside.
Stir in the flour and cook for about 1 minute until it's no longer visible.
Add the chopped onion and bell pepper, and sauté for 5 minutes.
Return the turkey necks to the pot and pour in the chicken stock.
Bring the mixture to a simmer, then stir and cover with a lid.
Reduce the heat to low and cook for about 2 hours, or until the turkey necks are tender.
Uncover and cook for another 20 minutes to allow the gravy to thicken.
Taste and adjust the seasoning as needed.
Serve the turkey necks over warm rice and enjoy!
