Turkey neck, smoked. A 3-ounce serving provides ~20g protein, modest fat, significant collagen from the connective tissue (released into pot liquor during long simmering), B vitamins, iron, zinc, and selenium. Critically, sodium content is roughly 30-50% lower than equivalent smoked ham hocks while delivering comparable smoky depth.
Available at every Black-serving grocery, mainstream supermarket meat counters (Walmart, Kroger), and butcher shops in cities with Black populations. Very affordable — often $2-4 per pound. Buy in bulk and freeze.
The smoked-turkey-necks-for-ham-hocks substitution is one of the most impactful single dietary changes a Black household can make for cardiovascular health while preserving cultural cooking identity. Ham hocks deliver approximately 1,200mg sodium per typical pot-flavoring portion; smoked turkey necks deliver 500-700mg — a 40-60% sodium reduction with comparable smoke and collagen extraction during long simmering. For greens, beans, and broth-based dishes, the substitution is virtually invisible at the table. The collagen released from connective tissue during simmering provides glycine, proline, and hydroxyproline — amino acids that support joint, skin, and gut health. Pot liquor (the cooking liquid) is the resulting collagen-rich broth — drink it.
Rinse smoked turkey necks. Add to pot with greens or beans, cover with water, simmer 1.5-3 hours until meat falls from bone and broth is rich. Pull meat off bones, return to pot, discard bones. The pot liquor is the medicinal byproduct — serve with the dish or drink separately. For lower sodium: rinse turkey necks before adding, use unsalted broth, taste before adding additional salt.
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