MoNika asked us how to cook turkey tail. Here is the exact comment she sent to us. “My husband brought home packages of turkey tails. Now Im a southern girl and will cook just about anything (as long as Ive heard about it). I have never heard of turkey tail being separated from the actual turkey itself and sold. How do you cook it and what are some suggested sides?”.
Turkey tails are an underrated treasure trove of rich, succulent meat waiting to be uncovered. With the proper prep and cooking techniques, these bony cuts transform into fork-tender morsels brimming with savory goodness. From choosing the freshest tails to seasoning them just right, we’ll explore how to cook turkey tails in the oven to juicy perfection.
Benefits of Cooking Turkey Tails in the Oven
The oven’s dry, ambient heat brings out the best in turkey tails. Here’s why it’s the ideal cooking method:
- Infuses incredible flavor when seasoned or marinated
- Produces tender, fall-off-the-bone meat
- Gives the skin a crispy, browned exterior
- Allows for easy basting during cooking
- Lets you cook multiple tails evenly
- Provides better moisture control than grilling
- Requires only basic kitchen tools
Overall, the oven unlocks the full potential of flavor and texture in turkey tails.
Step-by-Step Guide to Oven-Cooking Turkey Tails
Follow these simple steps for finger-licking oven-baked turkey tails every time
1. Select the Freshest Turkey Tails
- Look for plump, meaty tails with intact skin and no bruising
- Opt for vacuum-sealed packages from the butcher counter
- Avoid shriveled tails or those with an off-putting odor
2. Prep the Tails for the Oven
- Rinse under cold water and pat completely dry
- Trim off any excess fat or skin
- Apply a light coat of oil to prevent sticking
- Generously season with desired herbs and spices
- Marinate up to 2 days for maximum flavor infusion
3. Calculate Cook Times
- Plan on roasting at 350°F
- Allow 2-3 hours for tails under 2 inches thick
- Larger or meatier tails may require up to 4 hours
- Use a meat thermometer to confirm 165°F internal temperature
4. Employ the Best Baking Techniques
- Always preheat oven fully before cooking
- Place tails on a wire rack over a rimmed baking sheet
- Baste frequently with pan juices or marinade
- If desired, glaze with barbecue sauce at end of cook time
- Let tails rest 5-10 minutes before serving
5. Consider Creative Seasoning Options
- Basic salt, pepper, onion powder, garlic powder
- Italian blend with basil, oregano, fennel
- Sweet and spicy with brown sugar, chili powder, cumin
- Herbes de Provence for Mediterranean flair
Oven-Baked Turkey Tails Recipe Inspiration
Take your turkey tails up a notch with these full-flavored recipes
BBQ Turkey Tails
- Marinate tails in tangy barbecue sauce
- Bake until browned and glazed with sauce
- Garnish with chopped scallions
Balsamic Turkey Tails
- Marinate tails in balsamic vinegar, garlic, herbs
- Roast in oven until caramelized
- Finish with a drizzle of glaze
Cajun Turkey Tails
- Coat tails in Cajun seasoning blend
- Bake until crispy
- Serve over dirty rice
Teriyaki Turkey Tails
- Marinate tails in teriyaki sauce, sesame oil, garlic
- Roast in oven until sticky glaze forms
- Sprinkle with sesame seeds
Cooking FAQs
What size turkey tails work best?
Go for 8-12 oz tails. Size affects cook time, so uniformity is key.
Can you oven-roast frozen turkey tails?
Yes, but thaw completely first for food safety and even cooking.
What oven temperature is best?
350°F allows the tails to cook through without burning.
What is the minimum safe internal temperature?
165°F, be sure to use a meat thermometer.
How can you tell when they’re done?
The meat will be fork-tender and easily pull away from the bone.
Satisfying Serving Suggestions
Complement your succulent oven-roasted turkey tails with:
- Roasted vegetables – Brussels sprouts, sweet potatoes, broccoli
- Classic Southern sides – Collard greens, black eyed peas, mac and cheese
- Fresh, bright salads – Kale salad, cabbage slaw, potato salad
- Savory roasted mushrooms
- Warm rolls or cornbread
A simple green salad and baked potato round out the meal nicely.
Conquer the Oven for Perfect Turkey Tails
Cooking turkey tails in the oven unlocks deep, savory flavor and finger-licking tenderness. With the proper prep, seasoning, and technique, you’ll enjoy these underrated cuts like never before. Impress dinner guests with your oven mastery and savor the leftovers yourself. Once you nail this recipe, get creative with glazes, spice rubs, and marinades tailored to any taste. Great meals start with great ingredients, and turkey tails have goodness built right in. Happy roasting!
Turkey Tail Stir Fry
By: AnonymousÂ
Ingredients:
- 4-5 turkey tails
- 2 medium sized carrots, thinly sliced
- 2-3 stalks of celery, cut into 1/4 inch slices
- 3/4 c. of sliced mushrooms (button or abalone)
- 3/4 cup of thinly sliced wood ears
- 1 tablespoon of finely minced garlic
- 1 tablespoon of finely minced ginger
- 1 onion, thinly sliced
- 1 tablespoon of finely minced parsley
- 2 tablespoons of oyster sauce
- 1 tablespoon of tapioca or corn starch
- 1-1/2 cups of broth
- salt and pepper to taste
- sugar to taste
- 3 tablespoons of cooking oil
- sesame seed oil
Cooking procedure:
- Simmer the turkey tails for about an hour. Drain and cool. Cut the meat into 1/2 inch slices. Put them 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 cooking oil in a wok. Saute the garlic and ginger until fragrant. Add the sliced onion, carrot, celery and mushrooms. Stir fry for a few minutes. Season with salt, pepper and a little sugar. Disperse the starch in the broth. Add the oyster sauce and a little over a teaspoon of sesame seed oil.
- Drain the turkey tail slices on several layers of kitchen paper that can soak up the water. Add to the cooked vegetables. Toss a few times. Serve at once. Â .
What our other visitors said about How to cook turkey tail
Turkey Tails and Shells (By: Anonymous)Â
- Turkey tails
- Macaroni
- Chopped collard greens
Bake turkey tails with onion. Season to taste. Add macaroni shells. When macaroni is almost done, add chopped collard greens or any other greens. Add hot water as needed. Bake at 350 degrees in covered roaster pan or pan covered with foil until done.
Cooked Turkey Tails (By: Texcangal) – I found a package of turkey tails, which are what we used to call “pope’s nose” back home. It was always my favorite part of the turkey so I picked it up. Just put them on a rack in the oven at 350 degrees for about an hour and season them with salt, pepper, poultry seasoning, and thyme. Â They turned out golden brown and crispy and tasted like they were attached to the whole bird. Â.
Turkey Sashimi (By: Anonymous): Put tails in boiling water for 5–6 seconds and then put them right into a bath of ice water. Separate meat from tail bone. Cut the meat into thin slices in the style of Julianne and add them to soy sauce that has ginger, minced garlic, a little rice vinegar, and toasted sesame seeds. Â.
How to Cook Turkey Tail (By: SASSY) -Â I am a southern lady, i love turkey tails. I bake them. When I cook collard greens I use the smoke turkey tails for my seasoning.
One reason I love cooking with turkey tails is that I learned how to do it when I was young. I use Turkey tails in my greens. I love the flavor. Turkey tails are more tasty than pork meat and they are better for you, even with the fat. During the holidays the stories run out of turkey tails very fast.
Prepare it (By: Anonymous): Begin by making big cuts on both sides of the tip in the thickest part of the tail. Next boil, then simmer the tails in a pot of salted water until the tails are tender. Drain and cool. Marinate overnight in your favorite sauce or dressing (italian, char siu, teriyaki, etc. ) then grill or bake to reheat. Â.
Greens and smoked turkey tails (By: Anonymous): Smoked turkey tails are the only way I know how to make greens. Boil pot of water with chopped onions and garlic salt (or season of choice). Place clean tails in a pot and boil for about an hour. Then add your choice of clean, chopped greens. Cook for another hour. Enjoy!Â.
Anonymous said, “Can’t do everything with turkey tails.” I really, really like these things! Turkey tails have become one of my favorite meats to season or just eat by themselves. I also enjoy them in gumbo, red beans and rice, and turkey tails that are really tender. To do this, I season them with garlic cloves, a little salt, pepper, and a chicken bouillon cube. I cook for about 40 minutes on medium high heat with 1/4 pot or little more water. I also like turkey tails with my greens. But I wouldn’t want to gourmet these things at all, because that would make them taste bad. These are not meant to be gourmet in my opinion but to each its own. People who like to eat hot dogs with tomatoes, lettuce, and pickles on them make me think of this. But, hey, to each their own.
Turkey Tails Smoked (By: SLUGGO) – We bought 5 pounds of fresh turkey tails and want to know how to smoke them. Do you brine them and smoke in a water smoker?Â.
Baked turkey tail (By: Linda) - Baked turkey tails has been my favorite meat. If cooked the right way, they are so tender and tasty. Its import that you learn how to cook turkey tail. I cook them this way: Cut turkey tails in half and lay them in a foiled baking pan. In a bowl, mix brown sugar, (or white sugar), oyster sauce, regular soy sauce and pepper. Pour them on the turkey tails and marinate for 30 minutes. Bake them at 350 degrees for an hour and half. Turn them over half way. Once tender, increase the temperature to 400 degrees for a few more minutes until each side turns brown. They have a percentage of water in them so oil and water will accumulate in the pan. Just Remove them from the oil. Enjoy!
Wonderful turkey tails recipe (By: Jay Didit) - I love them a lot. I just boil them for about one hour and forty-five minutes with onions, crushed red peppers, black pepper, and seasoning salt. Best to me with some good buttered rice. Â.
As someone else said, roasted turkey tail is one of my favorite parts of the bird. I wash them, dry them, and put them on a baking sheet. Sprinkle with salt, pepper, and olive oil. Roast at 350 for about an hour. Talk about crispy ski and tender meat. You can save the pan dripping and make gravy–to use or to save for Thanksgiving. Â.
Tolie asked, “Where are the turkey tails?” Anyone know where I can find them in Texas? I’m from the west coast and haven’t been able to find them in the stores I always go to. As other people have already said, turkey tails can be eaten by themselves (smoked ones are best for this) or with beans and greens. Anything that you would normally season with pork meat, you can substitute and use the turkey tails. They are good boiled or baked. It’s best to cook with smoked turkey tails, but regular turkey tails are also good after being saline for five days (drain the water every day). Thanks to all the information here, I now know how to cook turkey tail.
Anonymous said, “Turkey tail is so good. I cook greens and green beans with them. Boil them for about an hour with onions and any seasonings you like. Add enough water to cover them while they’re boiling, then add the greens and green beans.” sooooo delicious. enjoyÂ.
Smoked Turkey Tails (By: Anonymous) - I like Smoked Turkey Tails. Because its the last part that went over the fence! Other then that. They are great cooked with Collar Greens in a Pressure Cooker.
Roasted Tails (By: Anonymous) - Sprinkle tails with favorite poultry seasoning. Roast for 1 hour at 350F on screen — tails will release a lot of fat. Serve with seasoned wild rice mixture and asparagus. Â.
Slow cooker turkey tails are delicious (By: Condo Cook) - I love these turkey tails. they are absolutely yummy. I used salt, pepper, liquid smoke, and a little hot sauce to season the turkey tails because they had a lot of fat and water in them. The broiled them until they were crispy turning once. Then I put them into the slow cooker on low til they fall  apart. How long? At least 2 hrs til tender. You can add a layer of hot sauce goodness to the mix. Enjoy!.
Anonymous’s recipe for turkey tails with collard greens and half a head of cabbage is delicious. I also like them with beans. In both cases I just cant get enough.
By Kisha Davis: “Hi there, I’m from dirty Jersey. Just saying that my turkey tails taste so damn good it makes you want to slap your mama, and I’ll be damn if anyone slaps mines. Just saying that a little pepper, a small piece of butter, and a dab of basil or oregano leaves me. I cook it on high for an hour, and then the water boils down. I add more water twice, because we don’t need all that grease. I then turn it on low and put the lid on for thirty minutes. I add the baby lima beans and let all the juices boil down. There is no salt in my water. After ten minutes, you can taste it and see why I’m called the pressure cooker queen. God bless you all and happy new year! Coming straight from Jersey yaheard mea. Peace love and respect to all.
I keep it simple (By: Anonymous) -Â I keep it simple. Turkey tails simmered in onions, favorite BBQ sauce and fresh garlic with a toss of curry powered. 425 degrees 45 minutes and broil 5-10 for crispness.
Wonderful! Turkey tails are GREAT!! (By: Anonymous) I’m 70 years old and have been eating turkey tails for 50 years. I slice them next to the bone on both sides to open them up. Pressure cook for 15 minutes. Lay out on a cookie sheet and brown them until crisp. Last 10 minutes add BBQ, Sweet and sour, what ever sauce you like. Dipping sauce is good also. The tails are LOADED with fat, boiling removes a lot of fat but keeps the flavor. I buy smoked tails when I can find them, they are the best. I can remember driving 50 miles back in 1970 to buy them, they were not too popular. They are best bought in a store that has a lot of southern-style meats and other foods. The southern folks know what tastes good thats for sure. Â.