Place the lid on the slow cooker, pressing down if the greens are higher than the top of the slow cooker's insert. They'll wilt down within an hour of cooking, so this is okay.
Cook the greens for 6 hours on low or medium-low. Check in after a couple of hours and give the greens a stir.
After the greens have cooked for 6 hours, stir and continue cooking, until the greens are tender- no more than 9 hours of total cook time. Stir the greens every hour and check for tenderness. ( A tender green doesn't offer resistance when you bite into it (like a bagel does), but is tender like a wilted spinach leaf.)
Once the greens are fully cooked, remove the turkey from the greens and allow the meat to cool slightly. Once you can handle them, remove the meat from the bones and stir the meat back into the greens.
Serve while hot directly from the slow cooker, or transfer to a serving dish.