Season turkey neck with crush garlic, ginger, thyme, onion, black pepper, salt, ketchup and Worcestershire sauce and marinate for at least 4 hours.
In a large heavy bottom pot, preferable cast iron, add oil and sugar over medium heat. Allow sugar to melt and turn dark brown then add seasoned turkey neck.
Stir to coat and allow turkey to cook and brown for about 10 minutes. Add tomato paste and stir to combine and to cook for another 5 minutes.
Add water to cover, hot pepper, Jamaican pimento, bay leaf, sliced carrots and butter beans. Bring to a boil and lower the heat a simmer, cover pot and cook until turkey neck is tender, about an hour to a hour and a half.
When the meat is tender, turn of the fire and add chopped scallions. Enjoy with white rice or rice and peas.