Turkey tails – those in the know say that this is one of the tastiest parts of the bird. Smoked turkey tail is a bit delicate these days and hard to find, but it’s worth hunting.
Turkey tails, or parish nose, potato nose
or sultan nose, as it is also known, is the gland that attaches feathers to the body of a turkey. As a gland, it is full of the natural oils that the bird uses to groom itself, making it high in fat, cholesterol, and calories.
The cut is mainly fats, bones and skin with a small amount of meat in between. They can be roasted, boiled, baked or smoked. They are best cooked over low heat, for an extended period to remove fat and produce a crispy and glorious skin.
Internal temperature of turkey tails You should cook
turkey tails
until they reach an internal temperature of 140°F to 145°F. Be sure to test the temperature with a meat thermometer on the thickest part of the tail.
Cooking pre-smoked turkey tails
Even though precooked glues only need to be reheated, it is important to heat them completely. It is recommended that the oven sit at 250F until the turkey is fully heated. Slowly reheat to low temperature to prevent the cut from drying out.
Turkey tails are a good alternative to smoking a whole spatchcock turkey, it’s faster and has the same juicy meat.
How are turkey tails cooked?
The goal of cooking turkey tails is to have a moist and tender interior surrounded by tasty and crunchy skin.
As with any other poultry, it is important to cook properly and increase the internal temperature to avoid any contamination or bacteria and the subsequent risks of food poisoning. Below we have 3 delicious ways to cook turkey tail. Everyone has their own times, but remember to reach an internal temperature of 140°F-145°F.
1. Smoking Smoked turkey tail
is a delicacy of its own. The heat removes the fat, leaving the skin crispy and succulent centers.
Combine your favorite dried herbs and spices in a large bowl to make a dry seasoning mix, and mix through the turkey tails so they are well covered and topped.
Place the pieces on smoking racks, leaving space between each to allow smoke to circulate and penetrate each piece during cooking. Applewood is a good choice of wood for smoking turkey.
Smoking for about 4-6 hours, depending on the size of the pieces, checking the internal temperature with a probe. Keep an eye on your skins to make sure they don’t burn or dry out excessively.
2. Line
the
tails in a single layer along the bottom of a large pot. Add the chicken broth and seasoning and bring to a boil. Then reduce the heat to medium-low heat and cover, cook for 30 minutes, turn once.
Boil the tails for at least 30 to 45 minutes over medium heat before adding green beans, kale or any dried beans. After cooking for another hour over medium heat, the glue should begin to separate from the bone and can be broken with a fork.
3. Baking
turkey
tail Place turkey tails in a covered pot or plate, with enough chicken broth to keep the meat moist while it heats up. Cover the turkey dish with aluminum foil and place it in the oven, set to 275°F. The cooking time is around 5 minutes per pound at a low enough temperature that doesn’t cause the heat to push moisture away from the meat, but high enough that it doesn’t take hours to reheat.
The pieces can also be coated with a dry seasoning or marinade and baked on trays over medium heat.
Recipe for baked turkey tails
Below is a delicious
baked
turkey tail recipe.
- Prepare a marinade of white vinegar, soy sauce, dark brown sugar, chopped garlic cloves, ground black pepper, seasoning salt, and finely chopped onion. Stir well.
- Rinse turkey tails (2 to 3 pounds) and dry them with a paper towel.
- Place the tails in the marinade bowl for about 45 minutes. Stir halfway.
- Preheat your oven to 375 degrees Fahrenheit.
- baking sheet with aluminum foil and place a wire rack over the baking sheet
- nonstick olive oil cooking spray
- Line the tails along with the rack, leaving a space around each glue
- Bake for about an hour over medium heat, or until the meat is cooked and the skin of the turkey is crispy. Prepare
- by combining white vinegar, soy sauce, chopped yellow onion, chopped green onion, hot pepper flakes and grape tomatoes in a large glass bowl
- Serve immediately. Leftover portions can be stored in an airtight container in the fridge. Turkey is good for 2-3 days in the fridge.
Line the
. Spray the rack with
.
.
turkey sauce and a sauce
.
Does your family eat turkey tail or do you prefer traditional cuts
?
Keep smoking!
Charlie hungry for more?
