Using medium heat, bring a Dutch oven to temperature. Add the bacon and cook for 4 minutes.

Add the onion and cook for 2 minutes or until the onion is just translucent.

Add the black-eyed peas then pour in the chicken broth and water.

Season with the onion powder, black pepper and salt.

Add the smoked turkey necks then bring the liquid to a simmer.

Cover and cook for one hour and thirty minutes stirring occasionally.