Indulge in a comforting Southern classic with these flavorful Collard Greens cooked with smoky, tender turkey. Slowly simmered to perfection, the greens soak up all the rich, savory goodness from the seasoned broth, creating a dish that’s hearty, satisfying, and perfect for any occasion. Served as a side dish, these collard greens will surely be a crowd-pleaser this holiday season!
Editor’s Note: Originally Published on November 14, 2018. Updated with full process shots and expanded info.
The Thanksgiving table in my home is not complete without a huge pot of collard greens. Growing up, my mom would always be the one to make them. Although no two batches were identical — she would sometimes throw cabbage into the pot with the greens– they always tasted like home. Savory, smoky, acidic with a touch of sweetness, her collard greens were magical.
I watched as she taught me how to clean collard greens in a sink full of water, cook down the smoked turkey necks in broth way before ever adding any greens to the pot, and then add in the greens a few batches at a time because they could never fit in the pot all at once. I am always amazed at how they cook down to a third of their original volume. I often make them for Sunday dinners and hit the finished dish with hot sauce.
Already smoked turkey necks are a flavorful and versatile ingredient that can elevate many dishes When cooked properly, they become incredibly tender and absorbent, soaking up the flavors of aromatics, seasonings and cooking liquids. I’ll walk you through everything you need to know to cook already smoked turkey necks perfectly every time.
Getting Started – Prep and Seasoning
Before cooking your smoked turkey necks you’ll need to prep and season them
- Rinse the necks under cool running water to remove any impurities. Be gentle when handling them.
- Pat the necks completely dry with paper towels. Eliminate excess moisture so they brown and crisp up nicely.
- If there are large pieces of fat or stray feathers, trim them off with a sharp knife. Don’t worry about removing every little bit.
- Season the necks all over with salt, pepper and your favorite spices like garlic powder, onion powder, paprika, thyme, rosemary, etc. Rub the seasonings in well.
Proper prep is key for getting the best results when cooking already smoked turkey necks Now let’s look at some cooking methods
Oven Roasted Turkey Necks
One easy approach is oven roasting. Here’s how:
- Preheat oven to 350°F. Line a rimmed baking sheet with foil.
- Arrange seasoned necks on the sheet without crowding.
- Roast 30-45 minutes until browned, crispy and heated through 165°F internal temperature.
- During last 10 minutes, brush with barbecue sauce or glaze for added flavor.
- Let rest 5 minutes before serving.
The dry heat from your oven gives turkey necks a nice crust while keeping them moist inside.
Braised Turkey Necks
For fork-tender necks, braise them on the stovetop:
- Choose a heavy pot or dutch oven. Heat oil over medium heat.
- Add aromatics like onions, garlic, carrots, celery and sauté until softened.
- Add necks and brown well on all sides for caramelization.
- Deglaze pan with chicken broth, scraping up browned bits.
- Add diced tomatoes, seasonings of choice.
- Simmer partially covered 45 mins – 1 hour until very tender.
- Shred meat right in the pot with two forks.
Slow braising tenderizes the meat while the braising liquid infuses it with lots of flavor.
Slow Cooker Smoked Turkey Necks
For ultimate convenience, the slow cooker shines:
- Place necks in slow cooker. Add chicken broth, onions, garlic, seasonings.
- Cook on low setting for 4-6 hours until extremely tender and falling off bone.
- Shred meat in the cooker with forks.
- Thicken cooking liquid if desired for gravy.
The lengthy hands-off cooking time allows the meat to become incredibly tender and pull-apart.
Tips for Perfectly Cooked Turkey Necks
Follow these tips for the best results when cooking already smoked turkey necks:
- For more flavor, use chicken, turkey or vegetable broth instead of water.
- Add celery, carrots, onion, garlic to braise or slow cook for extra aroma.
- Garnish cooked necks with chopped parsley, scallions, hot sauce.
- Use leftover cooking liquid as a base for gravies or soup.
- Chill and store leftovers in airtight container up to 4 days.
With these simple tricks, you can infuse even more flavor into already smoky turkey necks.
Serving Suggestions
Smoked turkey necks pair deliciously with these sides:
- Collard greens, mustard greens, turnip greens
- Mashed potatoes, baked potatoes, potato salad
- Macaroni and cheese, baked beans, green beans
- Coleslaw, pasta salad, fresh veggie salads
- Skillet cornbread or buttermilk biscuits
For heartier main dishes, use cooked turkey necks in:
- Smoky turkey neck chili
- Turkey neck dirty rice
- Turkey neck soup with veggies
- Jambalaya with turkey necks
- Gumbo with turkey necks over rice
Get creative with different recipes to enjoy these flavorful necks to their full potential. Now go unleash your inner chef!
Frequently Asked Questions
Are smoked turkey necks fully cooked when purchased?
Yes, most smoked turkey necks from stores are fully pre-cooked so they just need to be heated through. Always verify by checking the label.
Can I use raw turkey necks instead?
You can, but raw necks will require much longer cooking, likely 1-2 hours extra depending on size. Add smoked paprika too.
What’s the healthiest way to cook smoked turkey necks?
Braising, simmering or slow cooking are healthiest. Avoid frying.
What spices go well with smoked turkey necks?
Cajun seasoning, paprika, garlic, thyme, rosemary, sage, chili powder all complement nicely.
Can I cook them in an instant pot?
Absolutely. Cook on manual high pressure 15-20 minutes then natural release. Shred meat and use cooking liquid for gravy.
How should I store leftover cooked turkey necks?
Refrigerate leftovers in airtight container up to 4 days. For longer storage, freeze cooked necks for 2-3 months.
Now that you’ve mastered cooking already smoked turkey necks, try out some delicious recipes like Smoked Turkey Neck Collard Greens, Turkey Neck & Bean Soup or Creole Smoked Turkey Neck Gumbo. The possibilities are endless with these flavorful necks!
Collard Greens with Smoked Turkey Ingredient Breakdown
Collard greens, or collards, are leafy vegetables from the cabbage family known for their dark green, sturdy leaves and thick stems. You can substitute collard greens with other leafy greens like kale, mustard greens, or turnip greens for a similar texture and flavor.
Traditionally, southern collard greens are made with ham hocks. However, my mom taught me to substitute with smoked turkey legs, smoked turkey wings, or smoked turkey necks. She didn’t eat pork and relied on the turkey to bring that smoky flavor. If you’re a vegetarian, you can substitute liquid smoke.
Why do you put vinegar in collards?
Vinegar adds a touch of acid that helps heighten the savory flavors in the pot of greens. You can use apple cider vinegar or white vinegar.