Rinse and dry all produce. Grab greens by the leaves and stack on top of each other, about 5 leaves at a time. Trim stems and discard. Roll bunch and, for smaller finished pieces, cut lengthwise down the middle, then into 1-inch strips. Repeat until all greens are cut.

Add vegetable oil and smoked turkey to large, heavy-bottomed pot set over medium-high heat. Brown turkey on both sides, then add onions, pepper, celery, garlic, spices, kosher salt, and freshly ground pepper. Stir vigorously to combine, then reduce heat to medium and cook another 5 to 10 minutes. Add chicken stock and cut collards to pot, cover, and bring to a boil on high heat. Reduce to a low simmer, stir in vinegar, then simmer for 2 to 2 1/2 hours.

Leaving greens on simmer, remove turkey from pot, allow to cool, then remove and discard bones. Add turkey meat back into the simmering greens. Stir to combine. Greens are ready to eat but can cook for as long as 2 hours more for melt in the mouth texture. Adjust seasoning before serving.