Fry bacon in a dutch oven pot. Remove bacon and set aside.

Season turkey necks with ½ the creole seasoning. Brown all side of the turkey necks in the bacon fat. Remove and set aside.

Add the onions and saute 3-5 minutes until onions are a bit translucent. Add the celery, garlic, and peppers sautéing for another minute.

Season the vegetables with ¼ of the creole spice mix, pepper, plus the dried herbs.

Add the beer and deglaze the bottom of the pot scraping up any brown bits. Reduce the beer about half, then add the stock and Worcestershire sauce. Add remaining seasoning plus the bay leaf and mix well.

Add the turkey necks back to the pot. Bring everything to a boil then reduce to a simmer and cover with lid.

Pre-heat oven to 325 degrees F. Place the pot into the oven and let braise about 2 hours.

While the turkey necks cook, make your roux. Add butter and flour to a cast iron skillet and heat on medium. Mix the flour into the melted butter well and stir continuously until desired color.

Remove the turkey necks from the oven. Take the turkey necks out of the pot and set aside. Add the roux to the pot and mix well. Cook on the stovetop over medium heat to allow the sauce to thicken.

Serve the turkey necks with rice, topped with the gravy.