How to Cook Turkey Tail: A Step-by-Step Guide

Turkey tail is an underrated and often discarded part of the turkey that is packed with flavor Also known as the pope’s nose, turkey tail is the tailbone of the turkey along with some attached meat While not the most common cut of turkey, cooking turkey tail allows you to experience new flavors and make use of the entire bird. In this comprehensive guide, we’ll explore how to cook turkey tail using various methods, along with tips, tricks and recipe ideas to help you make the most of this unique ingredient.

What is Turkey Tail?

Let’s start with an overview of what exactly turkey tail is. Turkey tail is the tailbone of the turkey, covered in a layer of fat and meat. It contains a high percentage of fat, which gives it a rich flavor. The tail is attached to the turkey’s coccyx bone and is covered in tail feathers that need to be removed before cooking. Underneath the feathers, you’ll find a gland that also must be removed before cooking. Overall, the turkey tail is a bony, fatty cut of meat that has a unique taste and texture perfect for braising, stewing, or smoking.

Benefits of Cooking Turkey Tail

There are several benefits to cooking turkey tail rather than discarding it

• Flavor – The high fat content gives turkey tail a rich meaty flavor. The skin and bones add even more flavor when cooked.

• Sustainability – Using the entire turkey is an environmentally friendly way to reduce food waste.

• Affordability – Turkey tails are often inexpensive since they are not a prime cut. You can transform them into a delicious meal on a budget.

• Adventure – Cooking new cuts of meat keeps cooking exciting. Turkey tail provides a unique eating experience.

How to Prepare Turkey Tail

Proper preparation is key to cooking turkey tail. Here are some tips:

• Remove feathers – Use your fingers or pliers to remove any remaining feather shafts.

• Remove gland – Cut off the oil gland on the underside to avoid unpleasant flavors.

• Trim excess skin/fat – Decide if you want to remove some skin and fat before cooking. Leaving it on will result in a richer taste.

• Wash – Rinse the turkey tail under cold water and pat dry with paper towels.

• Portion – Turkey tails can be cooked whole or cut into segments if needed to fit your recipe.

Cooking Methods for Turkey Tail

There are several excellent cooking methods that allow the rich flavor of turkey tails to shine:

Braising

Braising involves browning the meat first, then slowly cooking it in a flavorful liquid. Turkey tails become extremely tender and take on the flavor of the braising liquid. Try braising in wine, tomatoes, broth, or a sauce.

Stewing

Stewing is similar to braising but uses less liquid. Turkey tails can be stewed with veggies like potatoes, carrots, celery, and onions. The meat becomes fall-off-the-bone tender.

Smoking

Smoking infuses an incredible depth of flavor into turkey tails. Maintain a low temperature (225°F to 250°F) and smoke for 2 to 3 hours. The skin gets wonderfully crispy.

Grilling

You can grill turkey tail just like chicken wings. Grill over medium-high heat, turning frequently, until browned and cooked through. Brush with your favorite barbecue sauce during the last few minutes.

Roasting

Roast turkey tails in the oven at 400°F for about 1 hour until golden brown and tender. Baste them as they cook for added moisture and flavor.

Frying

Frying turkey tails yields a crispy, crunchy exterior encasing the juicy meat. Dredge in flour, egg wash, and breadcrumbs before frying in oil for 4 to 5 minutes.

Sous Vide

With sous vide’s precise temperature control, turkey tails turn out incredibly moist and tender. Cook at 165°F for 8 to 12 hours. Quickly sear before serving.

Tips for Cooking Turkey Tail

Follow these tips to get the best results when cooking turkey tail:

• Cook low and slow – This allows time for the collagen to break down into tender gelatin.

• Watch the temperature – Overcooking can cause the meat to become dry. Use a meat thermometer.

• Keep it moist – Baste and brush turkey tail with pan juices frequently if not braising or stewing.

• Boost the flavor – Season aggressively and pair with sauces, glazes or rubs. Turkey tail benefits from big, bold flavors.

• Crisp the skin – Finish with high heat broiling or frying to get a crispy skin.

• Let it rest – Allow turkey tails to rest for 5-10 minutes after cooking so juices redistribute.

Recipe Inspiration

Here is an excellent recipe to highlight just how delicious turkey tail can be:

Braised Turkey Tail Posole

Ingredients:

• 1-2 turkey tails
• 1 white onion, chopped
• 3 cloves garlic, minced
• 1 15oz can hominy, drained and rinsed
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 7oz can diced green chiles
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Remove any feathers, trim skin and fat if desired. Cut turkey tail into 2-inch pieces. Season with salt and pepper.

2. Heat oil in a large pot over medium heat. Add turkey tail pieces and brown for 3-4 minutes per side. Remove turkey from pot.

3. Add onion to pot and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.

4. Return turkey tail to pot along with hominy, broth, oregano and chiles. Bring to a boil.

5. Reduce heat, cover and simmer for 1.5 – 2 hours until turkey tail is very tender.

6. Use two forks to shred turkey tail meat from the bones, right in the pot.

7. Serve posole topped with lime juice. Garnish with cilantro, radishes, cabbage or avocado.

This hearty soup allows the turkey tail to braise until super tender so it pulls apart easily. The rich, smoky meat adds hearty flavor to the posole.

While underutilized, turkey tails are an excellent source of flavor that can easily be transformed into a tasty meal. With the proper preparation and cooking technique, you can make the most of this uncommon cut of meat. Experiment with different seasonings and cooking methods to find your favorite way to serve up turkey tails. Bring these flavorful morsels to your dinner table and savor the unique eating experience they provide.

Frequency of Entities:
turkey tail: 30
cook: 17
flavor: 7
meat: 6
tender: 5
crispy: 4
braising: 3
smoking: 3
stewing: 2
roasting: 2
frying: 2
skin: 2
taste: 2
grilling: 1
sous vide: 1
gelatin: 1