Wash the meat as per Caribbean custom (see notes section) and dry it off completely.
In a large bowl, add the turkey neck, all purpose seasoning, black pepper, ginger, paprika and onion powder/granules (if you are using) and browning sauce..
Use your hands to thoroughly coat each piece of turkey neck.
Now fold in the onion, garlic, pimento and carrots.
Wrap the bowl in saran (cling film) and refrigerate overnight or for 3 hours.
On medium heat, add oil to your skillet, scrap the onions, carrots etc... off the meat and proceed to sear and seal the meat (this will take about 10 minutes or so).
Add the ingredients that were in the bowl (onion, garlic, carrots and pimento) and cook the onions until they are soft.
Transfer everything from the skillet into your crockpot.
Pour in your stock/water Stir in the tomato, hot sauce, another 2 tbsp of browning (only do this if you are using my homemade recipe), tie the thyme leaves into a bundle and add those and dried butter beans if you are using them (canned beans can be added 45 minutes before finishing time)
Place the lid on your crockpot and set on high for 4 hours.
45 minutes before finishing add the canned butter beans, cho cho and the slurry.
Do a taste test/adjust for seasoning if needed.
Remove the thyme stems prior to serving