Soak the red kidney beans in a large bowl filled with water for at least 6 hours. Add enough water so that the beans are still completely submerged as they expand. Expect the beans to about triple in volume.

Once the beans have about an hour left to soak, bring a large pot up to medium heat. Add the vegetable oil and sauté the onions, celery, garlic, thyme and bay leaves until the vegetables are translucent and just slightly browned and the herbs are fragrant.

Add the smoked turkey to the dutch oven along with enough water to completely cover them. Use a spatula to gently release any vegetable bits from the bottom of the pot. Reduce the heat to low-medium, cover the dutch oven and allow the smoked turkey to simmer for an hour into a turkey stock.

Once the beans have finished soaking, add them along with the soaking liquid to the dutch oven. Add water if needed to ensure that the turkey and the beans are completely covered.

Cover with lid, reduce the heat to low and allow the red beans to cook for 3 hours or until the beans are tender.

Use a pair of tongs to hold the turkey necks or wings and using your other hand, pull the meat from the bone with a fork. Discard the bones once done.

Stir the red beans and taste to see if it needs any additional salt. Add salt if desired/needed.

Serve hot over steamed white rice with an optional sprinkle of green onion. Store any leftover red beans in an airtight container in the refrigerator for up to 5 days or in the freezer for 6-8 months!