01 -
Fill a big pot with water and toss in the turkey necks. Crank the heat to high until it boils hard, then lower the heat to simmer gently, cover it up, and let it go for two hours.
02 -
Once the turkey's been simmering for 2 hours, check if you need to top off the water to cover them. Stir in onion, garlic, and bouillon powder. Taste and adjust with seasoning salt to make a slightly salty, tasty broth.
03 -
Toss the string beans and potatoes into the pot. Put the lid back on and keep it gently bubbling until the beans are all soft and the potatoes fall apart easily when poked. This'll take around 45 minutes.
04 -
Mix in the black pepper. Taste and tweak the flavors as needed. Once you're happy, take it off the heat but keep it under the lid.
05 -
When cool enough to touch, grab the turkey necks and strip away the meat, tossing the bones and skin. Dump the meat back into the pot. If you went the ham hock route, either spoon the meat apart right in the pot or pull it out, break it up, and toss it back in.
06 -
Scoop up some beans, potatoes, broth, and chunks of meat into bowls and serve it up.