Smoked turkey tails are so indulgent they’re like the pork belly of the bird. Here’s everything you know about how to smoke them.
Smoked turkey tails are a delicious and underrated cut of meat that deserves more attention. With the right preparation and cooking methods, these meaty morsels can be transformed into a mouthwatering dish. Read on to explore everything you need to know about cooking up the perfect batch of smoked turkey tails at home.
Turkey tails, also known as parson’s nose or pope’s nose, refer to the fatty gland located on a turkey’s back, near the tail. This cut consists mainly of skin, fat, cartilage and a small amount of meat.
While turkey tails may not sound too appealing at first, they become absolutely delicious when smoked low and slow The gentle heat renders down the fat and collagen, leaving behind succulent, flavorful meat The skin gets wonderfully crisp and smoky too.
Smoked turkey tails have long been a staple in Southern American cuisine. Their rich taste and tender texture make them ideal for soups, stews and braises. They can also be enjoyed as a tasty appetizer when chopped and sauced or turned into flavorful turkey tail confit.
Benefits of Cooking with Turkey Tails
There are several benefits to cooking with this unassuming turkey cut:
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Inexpensive – Turkey tails cost just a fraction of the price of turkey breast or other prime cuts.
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Flavorful – Smoking brings out turkey tails’ deep, meaty flavor.
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Versatile – Their richness makes them perfect for boosting soups, beans, greens, etc
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Nutritious – Turkey tails provide protein, iron, zinc, phosphorus and magnesium.
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Sustainable – Using this underutilized cut reduces turkey waste.
Clearly, this humble cut has a lot going for it. Let’s look at how to unlock its full potential.
How to Prepare Turkey Tails for Cooking
Proper preparation is crucial for drawing out the best flavors and textures from turkey tails. Here are the key steps:
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Rinse and pat dry – Give the turkey tails a rinse under cool water and pat them completely dry with paper towels.
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Trim excess fat – For better presentation and eating, trim off any excess fat or skin.
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Score the skin – Use a sharp knife to lightly score lines across the skin side. This helps render the fat and make the skin extra crispy.
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Season generously – For the best flavor, coat the turkey tails all over with a dry spice rub. Cajun seasoning or barbecue rub both work very well.
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Refrigerate overnight – Allowing the turkey to marinate overnight in the seasoning develops richer flavor.
Now the turkey tails are ready to meet the heat!
Choosing the Best Cooking Method
There are several excellent options for cooking up tasty turkey tails:
Smoking
This is hands down the most popular preparation. Smoking infuses the turkey tails with that incredible wood-fired flavor.
Set up your smoker with your choice of wood chips – hickory and applewood are classic options. Smoke the seasoned turkey tails for 2-3 hours at 225°F until fork tender. Spritz them occasionally with apple cider vinegar or juice to prevent drying.
Braising
For super tender turkey tails, braise them long and slow in flavorful liquid. Try broth, beer, wine or cider. Add aromatics like onions, garlic and herbs. Braise covered for at least 1-2 hours.
Grilling
You can absolutely grill turkey tails too. Get the grill hot, place the tails skin-side down and cook uncovered for 15-20 minutes until crispy, brushing with barbecue sauce. Flip and grill just briefly until warmed through.
Baking
For easy oven-baked turkey tails, place them on a rack over a sheet pan to improve crispiness. Bake at 400°F for 45 minutes to 1 hour until deeply browned.
Air Frying
Air frying allows you to achieve scrumptious crispiness without the mess and hassle of deep frying. Toss the seasoned tails in a bit of oil, air fry at 390°F for 15 minutes, flip, then cook 15 minutes more.
Expert Tips for Maximizing Flavor
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Brining the turkey tails in a saltwater solution before cooking enhances juiciness and flavor.
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For extra smokiness, soak wood chips in water for 30 minutes before using.
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Apply a spice rub under and over the skin to infuse the meat with seasoning.
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Gently loosen the skin before seasoning to help the rub penetrate deeper.
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Glazing partway through cooking adds sweetness and encourages crispy skin.
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Let the cooked turkey tails rest for 5-10 minutes before serving.
Testing Doneness of Smoked Turkey Tails
It can be tricky to determine when turkey tails are fully cooked to a safe temperature while retaining optimal texture. Here are some tips:
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Use an instant read thermometer to test doneness – insert into the thickest part. Turkey is safe to eat at 165°F.
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The meat should start shrinking back from the ends of the bones when fully cooked.
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The skin will be deeply browned and crisped.
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A fork inserted into the meat should meet little resistance.
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Cut into a tail and check that the interior is no longer pink with clear juices.
Removing the turkey tails from the heat at just the right moment is key for the ideal texture.
Serving Up Your Finished Turkey Tails
Now comes the really fun part – enjoy your labor of love! Smoked turkey tails make wonderful appetizers or meal components. Here are some tasty ways to serve them:
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Chopped and sauced as finger-food or appetizers.
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Added to bean or vegetable soups and stews.
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Served over grits or rice.
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Chopped and tossed with mixed greens, roasted veggies or pasta.
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Paired with traditional Southern sides like cornbread, collard greens and mac & cheese.
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Piled high on a sandwich or wrap.
The rich, meaty turkey pairs so well with bright, acidic or creamy complements. Get creative with your own flavor combinations.
Storing and Reheating Leftovers
Like any leftovers, smoked turkey tails keep best when properly stored and reheated:
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Let cooked turkey tails cool completely before refrigerating in a covered container.
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They will keep for 3-4 days in the fridge or 2-3 months in the freezer.
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Reheat gently either in the oven, on the stovetop or in the microwave with a bit of broth.
With proper handling, you can safely enjoy your delicious smoked turkey tails for days to come. Just be sure to reheat thoroughly until piping hot.
While they may not be the most glamorous cut, turkey tails truly shine when prepared with care and smoked or braised to succulent perfection. Their rich flavor and tender texture make them an ideal budget-friendly ingredient. With the tips in this guide, you can elevate humble turkey tails into your next culinary masterpiece.
So don’t be afraid to grab a pack of turkey tails from your local market and get creative in the kitchen. Your patience will be rewarded with finger-licking, soul-warming goodness. Just be prepared to have everyone begging for your top secret recipe!
How long to smoke them
After the first hour, you’ll see the fat start to rise to the surface and glisten.
By hour two, they really start to develop the dreamy mahogany color.
Then, about 30 minutes later, they should be perfect.
While they’re technically safe to eat at an internal temperature of 165F degrees, it’s important to render the fat as much as possible, I take them to 205-210f degrees.
You can technically remove them from the grill and eat them just like this, but I like to add one more layer to the skin by adding a glaze.
Place a small pot over the charcoal and add honey, soy sauce, dijon mustard and garlic. You can also add a couple dashes of hot sauce if you like.
Let this boil and thicken and then brush it all over the tails. Remove the pot from the grill, close the lid, and let the glaze set for about 10 minutes.
What are turkey tails?
A turkey tail is the muscle above the rear of the turkey that holds the bird’s symbolic tail feathers. Every bird has one, and sometimes you’ll find it still attached to the whole turkey that you buy for Thanksgiving.
According to the USA Poultry & Egg Export Council, the tail is dark meat. The thigh and drumsticks are also dark meat, so you’ll find the taste and texture will be similar to both of those cuts.
Where it differs however, is in its fat content. A 4-ounce portion of turkey tail contains 36 grams of fat, making it very rich and indulgent.
By comparison, the same serving size turkey thigh has about 10 grams of fat; whereas 4-ounces of pork belly has around 60 grams of fat.
So, in essence, you can say the turkey tail is like the pork belly of the bird.
There are several ways to prepare turkey tails. Many popular recipes include boiling them or braising them, but today, I’m going to show you how to smoke them.
The recipe includes an optional honey soy glaze that you can add at the end. It really helps crisp up the skin. You can also use BBQ sauce or any other type of glaze or sauce that you prefer.
- Turkey tails: These are a little easier to find in some areas of the country than others. I buy mine at Wal-Mart. Foster Farms sells them in 2.2-pound packages. You may also have luck finding them at an Asian or Latin market.
- White vinegar: This is used for the quick marinade.
- Water: Water is used in the marinade to help dilute the acidity of the vinegar.
- Garlic: Use fresh garlic for both the marinade and soy honey glaze.
- Turkey rub: You can season the turkey tails however you’d like. My homemade turkey rub is a great option.
- Honey: The glaze at the end uses honey as a sweetener and to give it that nice gloss.
- Soy sauce: The glaze also includes soy sauce to provide saltiness and a mahogany color.
- Dijon mustard: The mustard is added to the glaze to help emulsify it.
Smoked Turkey Tails with Rice
FAQ
Do you have to clean smoked turkey tails?
How to cook a cooked smoked turkey?
How do you reheat smoked turkey tails?
What to do with smoked turkey tails?
Smoked turkey tails are incredibly versatile and can be used in various recipes. They add depth of flavor to dishes like collard greens, black-eyed peas, soups, stews, or even as a tasty addition to a hearty gumbo.
Can you smoke turkey tails?
Smoked turkey tails are so indulgent they’re like the pork belly of the bird. Here’s everything you know about how to smoke them. Turkey tails, also known as the pope’s nose, are a flavorful and versatile cut of meat that can be enjoyed in various ways.
How long does it take to cook a smoked turkey tail?
The cooking time for smoked turkey tails can vary depending on the method you choose. Boiling and braising generally take around 1.5 to 2 hours, while grilling or baking can take anywhere from 30 minutes to 1 hour. It’s important to ensure that the internal temperature reaches 165°F (74°C) for safe consumption.
How do you make smoked turkey tails?
Our Smoked Turkey Tails Recipe will walk you through every step, ensuring your turkey tails are infused with flavor, tender on the inside, and deliciously crispy on the outside. Start by blending the brown sugar, smoked paprika, garlic powder, ground black pepper, and kosher salt in a large bowl to create a flavorful dry rub.