In a mixing bowl, combine all of the seasonings and whisk until combined. Excess should be stored in an airtight container for 6 months to a year.

Dry the turkey necks with a paper towel. In a large mixing bowl, combine the turkey necks and 3 tablespoons of creole seasonings. Massage the seasoning into the meat.

Set the instant pot to saute mode to brown the turkey necks (high). Add 1 tablespoon oil and 2 tablespoons butter. Once the butter has melted, add the turkey necks and brown for 2 minutes on each side (total 6 minutes). Set aside the browned turkey necks.

Reduce the heat to medium and melt the remaining butter in the pot. When the butter has melted, add the onions, celery, and bell pepper to the pot and cook for 4 minutes. Scrape up the brown bits from the bottom of the pan with a wooden spoon as the moisture from the vegetables begins to release. Cook for an additional minute, stirring occasionally, after adding the garlic, bay leaves, sage, and 1 tablespoon of creole seasoning blend.

Sprinkle in the flour and stir to coat all of the vegetables. Cook for 1-2 minutes with the flour. Deglaze the pan by whisking in the chicken stock, Worcestershire sauce, and lemon juice. Bring the gravy to a boil, then reduce to a low heat.

Return the turkey necks to the pot and arrange in an even layer. Set the pressure cooker to pressure cooker mode after sealing the instant pot valve and securing the lid (high). For fork-tender turkey necks, cook for 50-60 minutes.

When the timer goes off, gently press the instant release valve. Place the turkey necks in a serving dish. Set the instant pot to saute mode (high) for 15 minutes. To thicken the gravy, whisk together cornstarch and 1 tablespoon of the pot liquids in a small bowl until dissolved, then stir the slurry into the gravy. Taste the gravy after removing the bay leaves. Season with salt and pepper to taste.

Before serving, pour gravy over turkey necks and garnish with green onions and parsley.