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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 6755089" data-attributes="member: 19675">Tried a little 'speriment tonight: instead of one of the usual meats- bacon, ham or sausage- for a pot of mustard greens  I tried some smoked turkey necks and smoked turkey wings.  (I wanted smoked thighs, but none were available.)The result was perfectly tasty.However, there were issues.  I am not a fan of turkey necks myself, but chose to use them in the experiment because bones can add a lot of flavor and texture to a dish, and they did exactly that.  But nibbling the meat off of them is a PITA.  What I may do next time is use the smoked turkey necks to make a stock.The wings, OTOH, were deemed "visually unappetizing" by Mom who is normally a wing fiend.  I think that had I cooked them a bit longer before adding the greens themselves, they'd have fallen off the bones, and thus, more appealing.All in all, though, a success.  The overall flavor was reminiscent of ham, actually.  So, with some thought and skill, I could use smoked turkey as a substitute for pork in all kinds of southern veggie recipes- greens of all kinds, green beans, red beans, white beans.  Perhaps even gumbo.This means I can open up my recipe playbook a bit more when entertaining my Jewish & Muslim friends.Now all I need to do is start smoking my own meats so I can control the sodium levels...</blockquote>