What is Turkey Ass? Understanding this Unique and Flavorful Part of the Bird

Turkey ass also known as the parson’s nose pope’s nose, or sultan’s nose, refers to the fatty, fleshy part at the back end of a turkey, opposite the breast. While many home cooks discard or avoid this section, the turkey ass has a distinct taste and texture that can add flavor to soups, stocks, and stews when used properly.

Anatomy of the Turkey Ass

The turkey ass is composed of

• Skin and fat cap
• Cartilaginous tail vertebrae
• Muscle meat surrounding the vertebrae

This combination of fatty skin, bones, and dark meat produces a rich, gelatinous stock when simmered. The skin can also be crunchy and delicious when fried up crispy.

Common Names for Turkey Ass

Turkey ass goes by several colorful colloquial names including:

• Parson’s nose
• Pope’s nose
• Sultan’s nose
• Turkey tail
• Turkey butt

The most popular theory behind the name “parson’s nose” is that it resembles the nose of a stereotypical parson or minister.

Flavor and Texture

Compared to the lean breast meat, the turkey ass has a more pronounced turkey flavor thanks to its higher fat content. The skin is extremely crispy when fried, while the meat itself is juicy and succulent.

The abundant connective tissue melts into rich gelatin when slowly cooked in liquid. This makes turkey ass ideal for elevating the body of stocks and soups.

Nutritional Value

Turkey ass is a source of protein, fat, and minerals like iron and zinc. However, the fat content is quite high, so it should be eaten in moderation. The skin and bones contribute collagen and gelatin, which support joint and gut health.

Uses for Turkey Ass

There are several ways turkey ass can be used to impart flavor:

• Make stock – Simmer in water with aromatics for a concentrated, turkey-flavored stock perfect for gravy or soup bases.

• Fortify stuffing – Dice the meat and add to stuffing for extra moistness and turkey flavor.

• Deep fry – Fry up the skin until super crispy for a fun snack or garnish.

• Make stew – Braise turkey ass in stew or soup for succulent, pull-apart meat.

• Season greens – Boil in seasoned water then use to cook down collard greens, mustard greens, or kale.

How to Cook Turkey Ass

Proper preparation is key to making the most of turkey ass. Here are some tips:

• Clean thoroughly and trim off any feathers or external fat.
• For fried skin, score the skin deeply before cooking to render fat and make it extra crispy.
• When making stock, smash bones with a meat mallet to release marrow.
• Braise in liquid over low heat for 1-2 hours until tender. Shred or chop meat.
• Deep fry skin at 350°F until golden brown and crispy, about 5-7 minutes.

How to Store Turkey Ass

Store fresh or cooked turkey ass in the refrigerator for 2-3 days. It can also be frozen for several months in an airtight container. Make sure to thaw in the refrigerator before using.

Unique Flavor Worth Exploring

While the thought of eating turkey ass may not immediately appeal to some, its unique flavor and texture make it worth exploring in the kitchen. With proper preparation, the skin can become an incredibly crunchy and delicious snack, while the meat and bones transform stocks into rich, turkey forward liquids. Next time you roast a turkey, consider setting aside the ass to experiment with this underutilized and flavorful part of the bird.