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.
As a lover of rich, smoky flavors, I’m always seeking new ways to incorporate smoked turkey necks into my cooking. These underrated cuts are packed with deep, meaty flavor that can elevate soups, stews, beans, greens, and more But before you can unlock their full potential at the dinner table, you need to understand the proper techniques for cooking smoked turkey necks
In this comprehensive guide, I’ll walk through everything you need to know to cook already smoked turkey necks to tender, mouthwatering perfection You’ll learn foolproof methods like simmering, baking, and slow cooking, along with tips for infusing even more flavor Let’s get started!
For those unfamiliar, smoked turkey necks are exactly what they sound like—the long neck portions of turkeys that have been fully smoked and cured. Smoking imparts a deep, savory flavor and tenderizes the naturally tough meat.
You can often find pre-smoked turkey necks vacuum-packed at the grocery store, ready to be cooked up into a incredible meal. They just need to be heated through fully before eating.
So why aren’t smoked turkey necks more popular? Well, many home cooks are intimidated by how to properly cook them. But have no fear! With the right techniques, you can transform these budget-friendly cuts into succulent, meaty masterpieces.
Preparing Smoked Turkey Necks for Cooking
Before cooking your smoked turkey necks, you need to trim and clean them up:
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Rinse under cool water and pat dry with paper towels, This removes any residue from the surface
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Trim off any loose skin or large fat deposits with a sharp knife. Don’t worry about perfection.
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Cut the necks into smaller segments if desired. This allows for quicker, more even cooking.
Now the necks are ready for your choice of cooking methods!
Simmering Smoked Turkey Necks on the Stovetop
One easy technique is simmering the smoked necks low and slow on the stovetop. This gently renders and tenderizes the meat.
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Place necks in a pot and add veggies, garlic, and enough water or broth to cover.
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Bring to a boil, then reduce to a bare simmer. Cover and cook for 1.5-2 hours.
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Season the cooking liquid to make a tasty broth or sauce.
The extended simmering ensures the necks become fall-off-the-bone tender.
Baking Smoked Turkey Necks
For a hands-off approach, baked smoked turkey necks are hard to beat:
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Preheat oven to 350°F. Arrange necks on a foil-lined baking sheet.
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Bake 30-45 minutes until heated through and slightly crispy on the outside.
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Brush with barbecue sauce or glaze the last 10 minutes if desired.
The dry heat of the oven gives incredible flavor and texture.
Slow Cooking for Ultra-Tender Necks
For the most tender smoked turkey necks, a slow cooker is the way to go:
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Place necks in a slow cooker and add flavorful liquids like broth, tomatoes, or barbecue sauce.
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Cook on low for 4-6 hours, until the meat shreds easily.
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Shred and serve as-is, or add your favorite spices and sauces.
The lengthy cooking and steam create succulent, fall-apart meat.
Infusing Even More Flavor
Don’t be afraid to add your own touch to pre-smoked turkey necks!
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For spicy Cajun flavor, sprinkle on cayenne, paprika, blackened seasoning, etc.
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Mix up the cooking liquid with wine, citrus juice, or unique sauces.
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Garnish cooked necks with fresh herbs like parsley, cilantro, or scallions.
Get creative with rubs, marinades, and global spices until you find a blend you love.
Serving Suggestions for Smoked Turkey Necks
Now let’s talk about the fun part—enjoying your masterfully cooked smoked turkey necks! Here are some tantalizing ways to serve them up:
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In soups, like turkey noodle soup, minestrone, or vegetable beef soup
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Over rice dishes, such as jambalaya, dirty rice, or smoked turkey neck fried rice
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Mixed into pot beans, like baked beans, chili, or ham and beans
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Chopped up in salads, grain bowls, or as sandwich filling
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Shredded and sauced, served on buns for smoked turkey neck sliders
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Diced and added to pasta dishes, casseroles, tacos, nachos, and more
With so many possibilities, you’ll never get bored with smoked turkey necks again!
Common Smoked Turkey Neck Questions
If you’re new to cooking smoked turkey necks, here are quick answers to some frequent questions:
Are smoked turkey necks already fully cooked when purchased?
Typically, yes. But always verify on the packaging.
How can I tell when smoked turkey necks are done cooking?
Check for very tender, shreddable meat. Minimum internal temperature should reach 165°F.
Is it OK to use raw turkey necks instead?
You can, but they’ll need much longer cooking times to become tender. Add extra smoked paprika and salt.
What’s the healthiest way to cook smoked turkey necks?
Low-fat methods like simmering, baking, or slow cooking work best. Avoid fried turkey necks.
Can I freeze leftover cooked smoked turkey necks?
Absolutely! Let them cool fully then freeze for up to 3 months. Thaw in the refrigerator before using.
Satisfying Smoked Turkey Neck Success
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.
Chicken Broth and Seasonings
Collard greens are cooked in a lot of liquid that lends flavor to them. I like to start with chicken stock as the base—you can also use vegetable stock or water—and draw out the flavor from the smoked turkey legs. Once the collard greens are added to the broth, they release their own flavor and create a flavorful potlikker.
“Pot likker” or “pot liquor” is that rich, flavorful broth left behind after cooking a big pot of greens like collards or mustard greens. It’s packed with all the goodness from the greens, smoky meat, and spices, making it perfect for sipping on its own or sopping up with some cornbread. Don’t let that liquid gold go to waste—it’s where all the magic happens!
The ONLY Way to Make Mouth Watering Smoked Turkey Necks
FAQ
How do you cook an already smoked turkey?
Let the turkey thaw. Preheat the oven to 325 degrees Fahrenheit. Cover the turkey. Let it heat for 10 minutes per pound (anywhere from 90-120 minutes)May 13, 2024
Are smoked turkey necks cooked already?
Are smoked turkey necks already cooked? Good question. If you buy already smoked turkey necks, then yes, they are cooked. For this recipe, you need raw turkey necks, and you’ll do the smoking to cook them.
How to warm up smoked turkey necks?
Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.