A Side Note

The obvious thing to do with a turkey this month is to create a stellar showpiece; a grand communal entrée featuring one of the few indigenousness birds unique to this country alive today.  It'll most likely be decent too.  A lot of dry breast meat will be fought over, only to be rendered indistinguishable under a cover of mashed potatoes and gravy--and the dark meat will be relished by the few that appreciate its superior fat content.  Even if the turkey comes out great, it can never compare to a goose, duck, or four legged mammal.  The key this year is to throw the turkey to the side, and slave over a higher ROI beast.

One of the most flavorful parts of the turkey is the neck, especially when smoked.  They're cheap too.  There isn't enough meat on them to make an entrée, but they are the perfect size for a side.  Smoked turkey necks can be used anywhere ham hocks are, which leaves me with two good uses for them--soup and greens.  Since my immersion blender is still broken, the decision to cook down greens with smoked turkey necks is simple.

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