Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor.

February is Black History Month, a time to reflect on the contributions Black Americans have made and continue to make to this nation. While these contributions are too myriad to name, they include a ...

With tender smoked turkey meat, these Southern-style collard greens are a meal all on their own, but can also be the perfect ...

One of my favorite parts of Thanksgiving at my parent's house since I was a teenager has always been when after my father finishes making gravy, he calls me into the kitchen to share the turkey ...

Instructions: If turkey is frozen, thaw according to recommended instructions. Get a 5-gallon bucket, which is large enough to contain the turkey and brine. Add salt and apple cider into the brine ...

This smoked turkey rub will turn your smoked turkey into an amazing holiday dinner! For years I have talked about smokin ...

Slowly add 2 cups of the turkey broth to the gravy, whisking constantly. Let it come to a simmer and cook until it begins to ...

Instructions: In a plastic bucket or large, 2 1/2-gallon resealable freezer bag, combine the ingredients for the brine and stir thoroughly. Add thawed turkey to the brine (giblet bag and neck removed) ...