Brown the turkey necks: Pat turkey necks dry and season generously with salt and pepper. Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat. Brown turkey necks on all sides, about 3-4 minutes per side. Remove and set aside.

Sauté the aromatics: In the same pot, add the chopped onion, celery, and carrot. Cook for 5-6 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.

Deglaze and season: Sprinkle the flour over the vegetables and stir for 1 minute. Pour in 4 cups of water, stirring to scrape up any browned bits from the bottom. Add bouillon, thyme, bay leaf, and black pepper.

Simmer the turkey necks: Return the turkey necks to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until the turkey necks are very tender and falling off the bone.

Cook the rice: Remove turkey necks and set aside. Skim any excess fat from the broth if desired. Stir the rice into the hot broth, bring back to a simmer, cover, and cook for 15-20 minutes until rice is tender and liquid is absorbed. Meanwhile, shred meat from turkey necks, discarding bones.

Combine and serve: Stir the shredded turkey meat back into the rice. Taste and adjust seasoning with salt and pepper. Let stand covered for 5 minutes before serving. Garnish with chopped parsley if using.