This week she offers a recipe for collard greens with smoked turkey necks (not the buckwheat crepes and crab promised in last week’s newsletter, but a good one nonetheless). Click here to subscribe.

Here, the smokey braised neck is stripped off the bone and used in place of crispy bacon, a common accompaniment to Brussels sprouts.

Add thawed turkey to the brine (giblet bag and neck removed) and refrigerate it or keep iced down in a cooler for 12-14 hours before intended cook time.

In a large pot, heat the oil. Add the turkey wings, turkey neck (if using) and chicken wings and cook over moderately high heat until browned all over, 7 to 8 minutes; transfer to a baking sheet ...

But I haven’t located a suitable smoked turkey neck to cook them in yet. I don’t do pork, although it is more accessible.

Much like oxtails, turkey necks require a little coaxing to become tender, hence why braising, which consists of lightly frying a cut of meat and then simmering it in a cooking liquid for a ...

Sampling some Southern cooking Sutton allowed T-R staff members to sample his cooking during a recent visit to his home in Dennison. He cooks his collard greens with smoked turkey necks.

This recipe from "How to Cook a Turkey and All the Other Trimmings," from the editors and contributors of Fine Cooking magazine (Taunton Press, $19.95), is credited to John Ash and Jeff Madura ...