Place the smoked turkey in a pot large enough to fit along with water. Add enough water to cover the turkey. Bring the water to a boil. Cook the turkey for 45 minutes to an hour until it becomes tender. Keep a close watch and add additional water as the water evaporates.
While the smoked turkey softens, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.
Remove the stems from the greens and slice the greens into smaller pieces.
Heat a large pot on medium-high heat. Add the olive oil to the pot along with the onions and garlic.
Saute the onions and garlic until translucent and fragrant.
Deglaze the pan by adding the chicken broth.
Layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
Add in the Creole Seasoning, liquid smoke, sugar, and smoked turkey. Bring the pot to a boil.
Place the lid on the pot and adjust the heat to medium-low. Allow the greens to cook for 2 hours or until the greens are soft and the smoked turkey is fall of the bone tender.
Open the pot and remove the turkey. Shred the meat from the turkey using forks and return it to the pot. Taste the greens repeatedly and add sugar, and spices if necessary.