The Smoked TURKEY That Replaced the Ham Hock (The Southern Way)

Somewhere along the way, the ham hock started coming out of the greens pot and the smoked turkey went in - and the greens kept being greens. Miss Loretta shows the honest version: the turkey brings the smoke and the meat, but not the hock's collar of fat - so the cook gives the fat back, and the pot still lands rich on the table. It all starts before the greens exist: the turkey simmers alone until the water tastes like something, the salt waits until the meat has spoken, and the likker you pour over cornbread tells you whether the swap was completed. In this video: 1.What smoked turkey brings - and what it cannot 2.Tails, wings, legs, and necks - which cut does which job 3.The broth-first simmer and the fat check 4.Why the salt waits until the meat has spoken 5.The three ways a turkey pot goes wrong Miss Loretta's kitchen-wisdom way: the ingredient can change, the judgment cannot - know what your meat brings and give back what it cannot. Did your family keep the ham hock or switch to turkey, and what do you add when the likker tastes thin?