How Long to Cook Smoked Turkey Tails on the Stovetop for Maximum Flavor

Smoked turkey tails are a delicious and underutilized cut of meat that can add tons of flavor to soups, stews, beans, greens, and more when cooked properly. But exactly how long should you cook them on the stovetop to get the best results? Follow this guide for tips on preparing, seasoning, and determining the ideal stove-top cooking times for smoked turkey tails.

A Tasty and Nutritious Cut

The tail of the turkey, also known as the parson’s nose, pope’s nose or sultan’s nose, is the fatty gland that attaches the feathers to the turkey’s body It is rich in natural oils, collagen, and fat-soluble vitamins When smoked low and slow, these turkey tails become meltingly tender with crisp, bacon-like skin. Their rich, meaty flavor pairs perfectly with hearty beans, greens, stews and more.

Smoked turkey tails provide a budget-friendly alternative to other smoked meats like pork shoulders or beef briskets. Their high fat content keeps them moist during long cooking times while infusing the surrounding ingredients with smoky turkey flavor. Don’t be intimidated by this unique cut – with the right prep and cooking technique smoked turkey tails can be transformed into a delicious addition to many meals.

Prepping the Tails for the Stove

Proper prep is key to getting the most out of your smoked turkey tails. Here are some tips:

• Rinse and dry: Rinse the turkey tails under cool water and pat them completely dry with paper towels. Any excess moisture can inhibit browning.

• Season generously: Rub the tails all over with seasoning blends like smoked paprika, garlic powder, onion powder, salt, and pepper. The high fat content will happily absorb lots of flavor.

• Optional marinade: For even more flavor, marinate the seasoned tails overnight in the fridge in an oil-based marinade like soy sauce, balsamic vinegar, Worcestershire, or your favorite barbecue sauce.

Once prepped, the turkey tails are ready to sizzle on the stovetop.

Searing for Maximum Browning and Flavor

The first step in stove-top cooking is to sear the turkey tails in a smoking hot skillet to develop an incredibly flavorful, browned exterior:

• Use a heavy skillet: Cast iron or stainless steel work best to develop a nice sear.

• Get it very hot: Heat the skillet over medium-high heat until it is smoking hot.

• Don’t crowd the pan: Cook the tails in a single layer with space between each one. Crowding will steam instead of sear.

• Sear 2-3 minutes per side: Let the tails develop a dark, crispy exterior crust without moving them around too much.

• Optional deglazing: After searing, splash in some broth, wine or beer and scrape any browned bits from the bottom of the pan to make a flavorful sauce.

This quick sear provides incredible flavor that will transfer to any dish the tails are cooked with.

Simmering Low and Slow on the Stove

Once seared, the turkey tails need extended time over low heat to fully tenderize and impart their flavor. Stove-top simmering is a simple, hands-off approach.

• Keep it low after searing: Reduce heat to medium-low or low to gently simmer.

• Add flavorful liquid: Cover tails 3/4 of the way with broth, bean cooking liquid, water, or a flavorful sauce.

• Simmer covered 1-2 hours: Partially cover and let cook at a gentle simmer until fork tender, 1-2 hours. Add more liquid as needed.

• Flip once halfway: For even cooking, carefully flip the tails after about 1 hour using tongs.

• Test for doneness: The tails are done when fork or knife tips slide in easily. Internal temp should reach 195°F-205°F.

The low, slow simmering allows the collagen to break down into tender gelatin while infusing the surrounding ingredients with juicy turkey flavor.

Cook Times for Different Applications

How long you simmer the turkey tails depends on your intended use:

• For soups or stews, cook 60-90 minutes until tender.

• For beans or greens, cook 90 minutes to 2 hours to maximize flavor.

• When serving turkey tails as the star, cook at least 2 hours for ultra-tender meat.

Get to know the unique timing needs of your recipe, and adjust stove-top cook times as needed. Smoked turkey tails are incredibly forgiving!

Tips for Maximizing Moisture

The high fat content of turkey tails makes them unlikely to dry out. But you can take extra precautions:

• Simmer gently at medium-low or low heat. High heat can cause moisture loss.

• Use a lid slightly ajar to allow steam to escape while containing most moisture.

• Add extra liquid like broth, water, or sauce if the pan starts looking dry.

• Avoid cooking tails directly on the surface of the pan. Use a rack or veggies as a buffer.

With the right prep, searing, simmering times, and moisture control, smoked turkey tails transform into succulent, ultra-flavorful morsels perfect for soups, beans, stews, greens, and more dishes. Now that you know how long to cook them on the stove, it’s time to start enjoying this under-appreciated cut!