These collards can be cooked with bacon, ham hocks, country ham, or vegetarian without any meat.

Smoked turkey instant pot. Web cook onions for 3 minutes. Measure 2 cups of the drippings and reserve the rest for another recipe. Set your smoker to 250 degrees f.

Place the lid securely and set the seal to closed. When using a microwave, cover the turkey with a damp paper towel; Recipes.net recipes.net logo browse recipes ingredient search appetizer & snack beef breakfast chicken cocktail cookie copycat cuisine dessert dip, sauce & condiment drink fruit.

Lock the instant pot lid, turn the valve to the sealing position, and cook on pressure cook (or manual) on high pressure for 27 minutes. In a small bowl, whisk 2 tablespoons of cornstarch (or 4 tablespoons of flour) with 1/4 cup of cold water. Turn the instant pot on to the saute setting.

Add half of the greens, turkey neck, and the remaining half of the greens. For the gravy, you can use an immersion blender inside the pot or transfer it to a blender before. This post contains affiliate links.

Top with the collard greens, remembering to push them down to fit in the pot by using the end of a spatula. Add the onion and garlic to the slow cooker along with the rest of the vegetables, herbs, soaked beans, turkey leg and pour in stock. Stir in the italian herbs.

Uncover (24 hours before smoking). Pat the turkey dry, rub the dry brine all over the bird, including in the cavity, then refrigerate for 24 to 48 hours. Set the instant pot to pressure cook for 30 minutes.