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.
Turkey necks are an underrated cut of meat that can be transformed into a delicious smokey treat when prepared properly. With their rich flavor and tender meat, smoking turkey necks is a great way to enjoy this budget-friendly cut. Typically, you’d need a smoker to infuse the turkey necks with that quintessential smoky taste. But fear not you can actually smoke turkey necks without a fancy smoker with just a few simple tricks.
Why Smoke Turkey Necks?
Turkey necks contain a good amount of meat attached to the bones. When cooked low and slow, as with smoking, the meat becomes fall-off-the-bone tender. The bones and cartilage also impart a tremendous amount of flavor as they break down. Smoking allows the turkey necks to develop that sought-after smoky flavor in the meat. It’s an easy and inexpensive way to incorporate smoked meat into soups, sandwiches, salads and more.
How to Smoke Turkey Necks Without a Smoker
While a true smoker is ideal, you can mimic similar results using your standard kitchen oven. Here are three simple methods for smoking turkey necks without specialized equipment:
Method 1: Oven Roasting
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Pat the turkey necks dry and coat with your favorite spice rub. Try smoked paprika, brown sugar, garlic powder salt and pepper.
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Place the necks on a wire rack set inside a roasting pan or rimmed baking sheet.
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Roast at 275°F for 4-6 hours until completely tender.
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During the last 30 minutes of roasting, add 1-2 cups of wood chips to the pan to infuse smoky flavor. Soak chips in water first for 30 minutes. Apple, cherry, pecan and hickory woods work well.
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Let turkey necks rest 10 minutes before serving. The lower roasting temp helps tenderize the meat and develop smoky notes.
Method 2: Oven Smoking
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Cure turkey necks overnight in a salt, sugar and water brine solution. This enhances moisture and flavor.
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Arrange cured necks on a rack placed over a foil-lined pan filled with ice and wood chips.
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Heat oven to 225°F-250°F and smoke necks for 5-7 hours until tender.
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Keep adding ice to pan to keep wood chips smoking. The ice prevents direct heat so meat smolders gently.
Method 3: Stovetop Smoking
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Place a layer of wood chips in bottom of a stockpot or large dutch oven.
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Set a steaming basket or rack inside pot above chips. Add necks.
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Cover pot tightly and cook necks over low heat for 45 mins – 1 hour until smoked through.
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Finish cooking in a 275°F oven for 3-4 hours until super tender.
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The initial stovetop smoking gives necks robust smoky flavor. Oven roasting makes meat fall-off-the-bone tender.
Tips for the Best Smoked Necks
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Choose raw, uncooked necks – don’t use pre-smoked or cooked necks.
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Remove excess skin and fat before smoking for best texture.
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Use indirect heat and keep temp low, around 250°F to prevent drying out.
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Allow at least 4-6 hours total cooking time for tender, pull-apart meat.
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Use wood chips like hickory, pecan, applewood, cherry for authentic smoky flavor.
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Brine necks overnight before smoking to boost moisture and seasoning.
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Apply a spice rub for flavors like brown sugar, chili powder, garlic, salt and pepper.
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Let necks rest 10-15 minutes before pulling meat off bones for juicy results.
With a little creativity, you can easily infuse delicious smoky flavor into turkey necks without a professional smoker. The low and slow heat helps melt collagen for tender, juicy meat that falls off the bone. Mix up your favorite rubs and wood smoke flavors and get ready for the most flavorful turkey necks ever!
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.
Making Collard Greens for a Crowd or Sunday Dinner
Collard greens are perfect for feeding a crowd or your family on Sunday dinner. To serve more people, simply double or even triple the ingredients. Use a larger pot or divide the greens into two pots if needed. You can also prepare the dish a day in advance—the flavors get even better overnight!
Smoked Turkey Necks – Traeger Smoking
FAQ
Can you smoke turkey without a smoker?
Place in an oven heated to 250℉ oven and smoke for 30-40 minutes per pound, or until the internal temperature reads 160℉ when a digital meat thermometer is …Nov 17, 2021
Can you smoke a turkey in the oven?
Place turkey in a roasting pan. Preheat oven to 275 degrees and bake for 6-12 hours – depending on size of bird.
How long do you smoke turkey necks?
- Preheat Smoker – Add your choice of wood or pellets to the smoker and preheat it to 250℉/120℃.
- Start Smoking – Place the turkey necks directly on the smoker racks. ( …
- Finish Smoking – Cover and smoke for two to four hours, moving them around occasionally for even cooking.
How do you smoke a turkey on a regular grill?
Place turkey in the middle of a smoker or on the grill preheated to 225 degrees. Maintain temperature between 225 to 250 degrees during the entire cooking process. Cooking time should be 2 to 2 1/2 hours, depending on the size of the bird. Figure on 11-13 minutes per pound.
How do you cook a smoked turkey neck?
Fill a four-quart saucepan halfway with water (three to four cups total). Add the smoked turkey necks to the water and bring it to a simmer over medium heat. Cover the pot and let the water to simmer until it comes to a boil. Boil for one hour at a low heat. Why do turkeys have balls on their neck? Function.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
How to smoke a Turkey in a smoker?
To smoke a turkey in a smoker, place the turkey on the rack after putting an aluminum pan with enough water, wine, or chicken stock under it in the smoker. The liquid in the pan helps keep the turkey moist during the smoking process. Smoke the turkey as usual.