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 an underappreciated and flavorful cut of meat that can elevate soups beans, collard greens, and more when properly prepared. But nailing the stovetop cook times is key to bringing out their full savory smoky potential. Follow this complete guide to prepping, seasoning, and determining the ideal stovetop cook times for smoked turkey tails.
The tail of the turkey, also known as the parson’s nose, is a gland that attaches the feathers to the turkey’s body. It consists of skin, fat, and cartilage surrounding a single bone. When smoked slowly over a low fire, the fat renders out leaving behind succulent, ultra-tender meat infused with smoky flavor. The crispy skin provides textural contrast.
Smoked turkey tails offer a budget-friendly alternative to other smoked meats Their high fat content keeps them moist during extended cooking while releasing rendered fat to add flavor The rich taste pairs perfectly with stews, beans, greens, soup and more.
Proper Preparation is Key
Taking the time to properly prepare smoked turkey tails before cooking will maximize their flavor impact. Here are some tips:
-
Rinse thoroughly under cool water and pat dry. Removing any brine or seasoning residue will allow for ideal searing and seasoning penetration.
-
Generously season all over with spices like smoked paprika, garlic powder, cayenne, onion powder, salt and pepper. The fat will readily absorb the flavors.
-
For even more flavor, marinate overnight in an oil-based mixture of soy sauce, balsamic, barbecue sauce, etc.
With proper prep, the turkey tails are ready to transform through flavorful searing and low, slow stovetop simmering.
Searing for Maximum Browning
Before the long, gentle cook, it’s important to sear the seasoned turkey tails first. Searing develops several key characteristics:
-
Browning the exterior creates appetizing color and rich, caramelized flavor.
-
It partially renders some of the fat, keeping the tails moist during simmering.
-
Maillard reactions produce complex, roasted flavors unattainable through simmering alone.
To sear properly, use a heavy pan like cast iron or stainless steel. Heat over medium-high until smoking hot. Add tails in a single layer without overcrowding. Let sear undisturbed 2-3 minutes per side until deeply browned.
Optional deglazing with broth, wine, or beer after searing will make a flavorful sauce, while scraping up any browned bits.
Determining the Ideal Simmer Times
Once seared, the turkey tails need extended low cooking to fully tenderize while imparting rich flavor. Stovetop simmering provides the right gentle heat. Follow these tips:
-
Keep heat at medium-low to low to prevent overcooking.
-
Add liquid like broth, bean cooking liquid, or water 3/4 up the tails.
-
Partially cover and simmer. Time depends on desired texture and use.
-
Flip halfway through. Spooning liquid over helps evenly cook.
-
They’re done when fork-tender. Temperature should reach 195°F – 205°F internally.
Recommended Stovetop Cook Times
The ideal stovetop simmer time varies depending on the dish the turkey tails will flavor:
-
For hearty bean dishes, simmer 1 1/2 – 2 hours until ultra-tender. This allows maximum flavor infusion into the beans.
-
When adding to stew, greens, or soup, cook 45-60 minutes until fork-tender. Avoid mushiness.
-
If serving turkey tails as the featured dish, cook at least 2 hours for melt-in-your-mouth texture.
Get to know the needs of your specific recipe. Tenderness is more important than time.
Maintaining Moisture
The ample fat helps keep smoked turkey tails moist, but you can take extra precautions:
-
Simmer at lower heat. High heat causes moisture loss.
-
Use a lid ajar. This allows steam to escape while containing moisture.
-
Add extra liquid as needed to prevent drying.
-
Avoid direct contact with the pan surface. Use a rack or vegetables as a buffer.
With the proper prep, sear, ideal simmer times, and moisture control, smoked turkey tails can transform into succulent morsels bursting with flavor. Now that you know how to nail the stovetop cook times, you can start enjoying these underutilized gems!
How to prepare turkey tails
Let’s take a closer look at the turkey tail. It’s kind of an odd looking piece of meat.
The first thing that stands out are the pieces sticking out of the sides. These are the feather shafts. You might find one or two pieces that still have a few inside, but most of the time they’re gone.
If you want to get rid of these quickly, grab a small piece of paper towel and pull them off. They’ll pop right out.
Turkey tails also have a gland attached to them, but luckily that gland is cut off before they get to the grocery store.
If you buy turkey tails from a farmer in your area, make sure they take that part off. It can cause the meat to have a tainted taste.
You don’t have to do this step, but I did it because I didn’t know how turkey tails tasted, so I marinated them quickly in vinegar, water, garlic, and turkey rub.
This is a tip I learned from my husband’s grandpa. He always used this marinade with chicken wings, and they were awesome.
Place them in a zip-top bag and keep them refrigerated for about an hour. You can go a little longer, but I wouldn’t go past 4 hours. Otherwise, the meat will start to get chewy.
This is a great time to light the grill.
After they’re marinated, remove them from the bag and pat them dry with paper towels.
The meat has been seasoned on the inside – thanks to the marinade. Now, it’s time to season the outside.
My turkey rub recipe works great for these, as does my Chicken Rub. Feel free to use your favorite poultry blend or just some simple salt, pepper and garlic.
Cookin with Cowboy Charcoal
You can smoke these turkey tails on any grill, but I used my PK Grill with Cowboy Charcoal hardwood briquets for this recipe.
To let the tails smoke slowly, you should set up your grill with an indirect heat zone.
It tastes great with the briquettes, but you can also add one or two chunks of wood if you’d like. Cherry, pecan and oak all would work great.
Disclosure: I am a paid ambassador for Cowboy Charcoal.
Smoked Turkey Tails with Rice
FAQ
How long does it take for smoked turkey tails to get done?
How to cook a turkey that is already smoked?
How long do you cook a smoked turkey for?
Do you have to clean smoked turkey tails?
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 long does it take to cook a smoked turkey?
To cook a smoked turkey, it takes approximately 30 minutes per pound at 250° F in a smoker until it reaches an internal temperature of 170°F in the breast. Already smoked turkeys should be reheated in a 275° F oven for 3-4 hours until they reach an internal temperature of 150° F.
How do you season smoked turkey tails?
The key to adding depth and complexity to the flavor of smoked turkey tails is the seasoning. Combine the paprika, garlic powder, onion powder, and black pepper in a small bowl. Rub this mixture generously all over the turkey tails, making sure to coat them evenly. Allow the seasoning to penetrate the meat by letting it sit for around 20 minutes.
How do you cook turkey tails on a grill?
Heat Grill: Heat your grill to 250-275F degrees with an indirect heat zone. Season: After an hour, remove the tails from the marinade and pat dry with a paper towel. Season all over with about 1 tablespoon of turkey rub. Smoke: Add the turkey tails to the smoker over indirect heat skin-side up and smoke for about 2 1/2 hours.
How do you cook a turkey tail in the oven?
Cut the meat into 1/2 inch slices. Place on an oven rack about an inch apart and season with salt and paper. Place a container underneath to catch the fat. Grill in the oven until well-browned. If necessary, turn over to brown the other side. While the turkey tails brown, prepare the stir fry. Heat the olive oil in a wok.
Should smoked turkey tails be thawed before cooking?
Before cooking smoked turkey tails, it’s important to thaw them if they are frozen. Once thawed, they can be prepared using various cooking methods, including boiling, braising, grilling, or baking. Can I season smoked turkey tails? Absolutely!