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.
Smoked turkey necks are an underrated and delicious cut of meat that can add incredible depth of flavor to soups, stews beans greens, and more. However, smoked necks can be quite tough and chewy if you don’t prepare them properly. The key is boiling the necks first to make them tender and release all that smoky essence into your dish or cooking liquid.
I absolutely love using boiled smoked turkey necks to amplify flavors in my cooking. If you want to get the most out of these budget-friendly cuts, learning how to boil smoked turkey necks the right way is a must! In this article, I’ll share my tried and true method for preparing tender, pull-apart smoked necks along with tips to maximize flavor. Let’s get boiling!
Why Should You Boil Smoked Turkey Necks?
Here are the main reasons for taking the extra step to boil smoked turkey necks before adding them to recipes:
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Boiling helps release the smoky flavors from the meat into the cooking liquid so it can infuse sauces, beans, greens, soups and more.
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It turns the tough, chewy meat tender and fall-off-the-bone. This makes the necks actually enjoyable to eat.
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Boiling allows seasonings, aromatics, and spices to fully penetrate the meat.
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It extracts nutrients like collagen from the necks into the cooking broth for added health benefits,
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You end up with a rich and smoky turkey broth that can be used for gravies, cooking grains, making soup bases, and beyond.
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Overall, boiling gives you the maximum flavor and tender texture from smoked necks. It’s absolutely worth the extra step!
Step-by-Step Instructions for Boiling Smoked Turkey Necks
Follow my simple process for boiled smoked turkey necks every time:
Prep the Necks
- Rinse the turkey necks under cool water and pat them dry with paper towels. This removes any excess salt or impurities from the surface.
Choose a Large, Heavy Pot
- Use a heavy pot with a tight-fitting lid. It should be large enough to fit all of the necks and have them covered with water or broth.
Add Necks, Aromatics, and Liquid
- Place the necks in the pot and add quartered onion, crushed garlic cloves, and enough water or broth to cover the necks fully.
Bring to a Boil
- Heat the pot over high heat until the liquid comes to a steady boil. Then lower the heat to maintain a gentle simmer.
Simmer Until Fork Tender
- Cover the pot and gently simmer the necks for 1-2 hours until the meat is fall-apart tender. Check doneness by poking a fork into the meat to see if it shreds easily.
Season the Broth
- Taste the broth and season it with salt, pepper, herbs or other spices as desired. And you’ve got perfectly boiled smoked turkey necks!
Tips for Maximizing Flavor
Follow these tips for getting the most flavor and tenderness out of your boiled smoked necks:
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Simmer gently over low heat to prevent tough, rubbery meat. High heat can make the necks chewy.
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Check the broth periodically and add more liquid as needed to keep the necks fully submerged.
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Add aromatics like onion, garlic, bay leaves, celery, carrots and peppercorns to the broth for extra flavor.
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Cook low and slow until the meat falls right off the bone when poked with a fork. This can take 1-2 hours.
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Go light on adding extra salt since the smoked necks are already salty. Taste and adjust seasoning carefully.
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Strain and reserve the flavorful turkey broth for making gravies, cooking rice or beans, or using as soup stock.
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For the best flavor, refrigerate necks in the broth overnight before using them. This allows the meat to soak up all the flavor.
Delicious Ways to Use Boiled Smoked Turkey Necks
Once you’ve mastered the art of boiling smoked turkey necks, here are some of my favorite ways to use them:
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Chop or shred the meat and mix into stuffing, dressing, or cornbread filling.
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Add to bean or vegetable soups and stews for heartiness, texture and smoky depth.
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Toss boiled necks into cooked rice or grains along with some of the turkey broth for a savory, smoky rice bowl.
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Use in place of ham hocks or pork to flavor collard greens, black eyed peas, bean dishes, and more.
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Shred or dice the meat and use in sandwiches, tacos, pizza toppings, nachos, or baked potato fillings.
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Mix chopped necks into chili, jambalaya, dirty rice, or gumbo for amplified depth of flavor.
The possibilities are endless! Boiled smoked turkey necks can seriously elevate any dish.
Frequently Asked Questions
Are smoked turkey necks pre-cooked?
Yes, most smoked turkey necks found at the grocery store are fully cooked and ready to eat. Boiling makes them more tender and infuses extra flavor.
How long should I boil already smoked necks?
Plan on simmering smoked turkey necks for 1-2 hours to make them fall-off-the-bone tender. Check doneness after an hour, as size can vary.
Can I freeze boiled smoked necks?
Absolutely! Allow boiled necks to cool fully, then store in an airtight container or freezer bag for 2-3 months. Thaw in the refrigerator before using.
What’s the best way to reheat boiled necks?
For best results, place boiled necks in their cooking broth and gently reheat on the stovetop or microwave until heated through. Avoid overcooking.
What kind of broth works best for boiling necks?
Water works fine, or use chicken or turkey broth for more flavor. Opt for low-sodium broths since the smoked necks are already salty.
Get the Most from Smoked Turkey Necks
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!
Step-by-step instructions and photos
Add the smoked turkey leg and chicken broth to a large pot or dutch oven. Bring to a boil, reduce to a simmer over low heat, cover with a lid, and cook for an hour.
Rinse and scrub the collard greens under running water until they’re clean and free of grit or dirt. I usually clean my sink, fill it with cool water, soak the greens, and rinse them under water. Strip the leaves from their stems and tear them into bite-sized pieces.
To the large pot, add the adobo seasoning, black pepper, smoked paprika, sugar, red pepper flakes,and apple cider vinegar, along with some of the torn greens. If your pot isn’t big enough to hold all the greens, add as many as you can fit, cover until slightly wilted, and add more until they are all in the pot. Bring to a boil over medium-high heat, reduce heat to low, and cover. Cook for another hour.
Uncover the pot—you will notice that the amount of greens has reduced dramatically—and remove the smoked turkey leg. Shred the turkey meat from the bone and add the meat back to the pot of greens.
Stir to combine, and serve with hot sauce if desired. You can store leftover collard greens in an airtight container and keep in the refrigerator for 3-4 days.
