Begin by cleaning and rinsing the collard greens. It's helpful to chop them first. Fold each leaf in half and cut out the stem with a knife. After removing all the stems, stack the leaves and roll them up lengthwise. Slice the rolled greens into approximately 1-inch pieces. You can keep them this long or cut them in half again if you prefer.

Once the greens are stemmed and chopped, place them in a large bowl or clean sink. Add kosher salt and baking soda, then fill the bowl or sink with water to cover the greens. Agitate the greens to help the salt and baking soda remove dirt and grit. Rinse and drain the water. Repeat this process 4-5 times until the water runs clear.

After cleaning the greens, set them aside. In a large stock pot or Dutch oven, heat the bacon grease or avocado oil over medium-high heat. Add the smoked turkey and sear it on each side for 2-3 minutes.

Next, add the diced onions, seasoning blend, and Worcestershire sauce to the pot. Pour in enough broth to completely cover the meat. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium or medium-low and let it cook for about 1 to 1.5 hours. After about an hour, the smoked turkey should be tender. Begin adding the greens to the pot in bunches, placing the lid on to help them cook down.

Continue cooking the greens over medium heat for an additional 1 to 1.5 hours, stirring occasionally. You want the greens to be tender but still have a slight bite. If they are too firm, keep cooking until they reach your desired tenderness.

When the greens are tender and the smoked meat is falling off the bone, remove the bones from the pot and mix the meat into the greens. Taste and adjust the seasoning as needed. At this point, add about ¼ cup of hot sauce to balance the flavors and add some heat.

Serve the collard greens with cornbread or your favorite holiday sides, and enjoy!