Come Thanksgiving, turkeys will grace tables across America as the traditional centerpiece of the holiday feast. But while we lavish attention on the breast meat, legs, thighs and wings, one part consistently gets discarded – the tail. Except it’s not actually the tail! This misnamed cut is actually an oil gland mistakenly referred to as the turkey’s tail. Read on to discover the truth about this underappreciated bit of the bird.
It’s Not the Tail
While commonly called the turkey tail, the triangular chunk of meat at the rear end is not technically the tail at all. Real turkey tails are comprised of feathers and are not eaten. The edible turkey tail is actually a specialized gland called the preen gland or uropygial gland.
This gland produces an oil that turkeys use to coat and condition their feathers. So while it may look like a tail, the meaty mass is actually an important part of the turkey’s plumage care regimen The name turkey tail has stuck even though it’s a complete anatomical misnomer.
An Important Feather Conditioner
The preen gland is vital for healthy feathers. Turkeys deliberately squeeze the gland to express an oil mixture containing wax esters, triglycerides, and antimicrobial agents. They then use their beak to spread this oil all over their feathers.
The oil helps soften and condition the feathers, keeping them flexible and water resistant. It also contains compounds that deter fungi and bacteria, helping keep feathers hygienic. So while the gland isn’t actually a tail, it serves a crucial role in turkey maintenance.
High in Fat and Calories
Composed mainly of fatty tissue and oil, turkey tails are very high in fat and calories compared to other parts of the turkey. Approximately 80% of the calories come from fat. They are also loaded with cholesterol.
So while delicious when roasted up crispy, turkey tails are far from a health food. Their rich nutritional profile is likely why turkey tails were so eagerly adopted as a protein source on South Pacific islands where meat was traditionally scarce.
Global Trade of an Unwanted Part
After World War II, the U.S. turkey industry ramped up production faster than the American appetite for the birds. Producers found they had lots of unwanted turkey tails on their hands and looked for ways to profit off the excess.
Identifying poor island nations as an untapped market, the turkey industry started exporting the tails in bulk. Countries like Samoa and Tonga imported these turkey tails by the ton, and they became a diet staple even though they were previously unknown.
Cultural Importance in the South Pacific
Today turkey tails hold an important place in the cuisine and culture of many South Pacific island populations. Though unhealthy, they are treasured for their meaty texture and robust flavor when cooked.
Islanders braise turkey tails, add them to stews and curries, and fry them into crispy cracklings. They have become ingrained in many traditional dishes and social gatherings despite originating from foreign trade.
Gaining Appreciation as a Unique Cut
Western consumers are starting to discover and appreciate turkey tails as a flavorful meat cut instead of discarding them. Roasting turkey tails yields delicious crispy skin and tender, succulent meat brimming with juices.
Smoked turkey tails are popular in soul food and Southern barbecue. Slow cooked turkey tails substitute nicely for pork in peas, beans or collard greens. Adventurous eaters are exploring new ways to savor this gland mistaken for a tail.
Don’t Judge An Oil Gland by its “Tail”
The misunderstood turkey tail offers culinary potential beyond its high fat content. Whether roasted, braised, smoked or fried, this fashionably named gland can provide rich, meaty enjoyment. So don’t be fooled by the name or misled by its unglamorous appearance. Give the turkey’s oil gland a chance to adorn your holiday table or enrich your favorite dishes. You may just find a new favorite morsel on the turkey.
Frequency of Entities:
turkey: 18
tail: 16
gland: 10
feather: 5
oil: 5
meat: 3
culture: 2
island: 2
fat: 2
calorie: 1
cholesterol: 1
cuisine: 1
texture: 1
flavor: 1
skin: 1
What is turkey tail used for?
Turkey tails can be prepared in a variety of ways. They can be grilled, fried, or roasted. They have a rich and savory flavor that adds depth to preparations. Because of their unique texture and flavor, they are often used as an ingredient in soups, stews and even barbecue recipes.
When cooked properly, turkey tail meat becomes tender and juicy. It retains moisture well due to its slightly higher fat content compared to other parts of the bird.
What is a turkey tail?
Turkey tail refers to the edible part of the turkeys tail that is a delicacy in certain cuisines. The turkey tail itself is located at the end of the bird and consists of several colorful, fan-shaped feathers. However, it is important to note that when we talk about turkey tail meat, we are not talking about consuming the actual feathers, but the meat underneath.
Turkey tails – and what to do with them.
FAQ
Is turkey tail meat good to eat?
What part of the turkey is the turkey tail?
What is the taste of turkey tail?
What culture eats turkey tails?