So here’s the thing, you either make good greens or you don’t. Do not be on the “nasty greens” list! This Collard greens with smoked turkey recipe will help you get through the holidays and Sunday dinner like the chef you are! Before I give you the recipe, I would not be fair if I did not tell you a little about the history of collard greens and why they are so important to African Americans.
Collard greens are a time-honored tradition that runs deep in the hearts and souls of African Americans. People have been cooking collard greens for hundreds of years, but the Southern style of cooking started when African slaves came to the southern colonies and had to feed their families. Cooking greens into a low gravy and drinking the juices from the greens is called “pot likker,” and it comes from Africa. Greens themselves did not come from Africa. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig’s feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. The foods they could find where they lived helped their African dishes become more like Southern cooking we know today.
Before I made greens, I didn’t know much about their history other than the fact that they are a traditional southern dish. I also didn’t know what “Pot Likker” meant. We now know that it’s the juices from the greens that cook down with the smoked meat. I’m thankful for my Black history, though, and for the tradition of slow-cooked greens that lives on in our hearts and kitchens.
Turkey tails are an underrated and often overlooked part of the bird that when prepared properly, can make a delicious and nutritious addition to many dishes. But to get the best texture and flavor out of turkey tails proper cooking technique is essential. Using the stovetop is one of the best and easiest ways to cook turkey tails to crispy, succulent perfection.
Here is a complete guide to cooking turkey tails on the stove for maximum flavor and enjoyment
Before jumping into the stovetop cooking method, let’s start with a quick overview of what turkey tails are.
Turkey tails are the tail portion of the bird, composed of meat, fat, cartilage and bone. They are usually removed before the turkey is commercially sold.
Although not the most popular or commonly consumed turkey part, turkey tails have a unique, rich taste thanks to their high fat content. They are also packed with protein.
In many food cultures like the American South, Jamaica, Africa and others, turkey tails are considered a delicacy and used in traditional recipes. With the right prep and cooking, you can savor delicious turkey tails at home.
Why Cook Turkey Tails on the Stovetop?
There are several advantages to using the stovetop instead of the oven when cooking turkey tails:
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Direct heat from the skillet or pan browns and crisps the exterior beautifully.
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On the stove, it’s easier to flip and rotate the tails frequently for even cooking.
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You can baste with oils or liquids to keep the tails moist and add flavor.
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The high heat promotes browning and caramelization for tons of flavor.
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Stovetop cooking times are quicker compared to oven roasting.
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Easy cleanup compared to dealing with oven spatter and splashes.
So by preparing your turkey tails in a frying pan or skillet on the stovetop, you can achieve the ideal texture along with maximum flavor in the shortest time.
Step-by-Step Guide to Cooking Turkey Tails on the Stove
Cooking turkey tails on the stove is simple once you know the basic process. Just follow these easy steps:
Ingredients:
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1-2 lbs turkey tails
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Olive oil, avocado oil, or bacon grease for cooking
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Seasonings of choice (salt, pepper, garlic powder, paprika, etc.)
Directions:
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Rinse the turkey tails and pat them completely dry with paper towels.
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Generously season both sides of the tails with your choice of spices and herbs.
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Heat your preferred cooking oil or grease in a large skillet over medium-high heat until shimmering.
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Place the turkey tails in the hot skillet and cook for 3-4 minutes per side until golden brown. Work in batches if needed to avoid crowding.
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Reduce heat to medium-low and continue cooking for 15-20 minutes, flipping occasionally, until fully cooked through and fork tender.
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Baste frequently with the pan drippings to keep the turkey tails super moist and tasty.
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Use a meat thermometer to confirm the internal temperature reaches 165°F when done.
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Let the cooked tails rest for 5 minutes before serving. Dig in!
It’s that simple to make succulent, crispy turkey tails in about 30-40 minutes with this easy stovetop method.
Turkey Tail Cooking Tips
Keep these tips in mind to get the cook time and results just right:
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Cook time can vary based on thickness. Thicker tails need a little longer.
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A larger batch extends cook time slightly. Work in batches to avoid overcrowding.
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Completely thawed tails at room temp cook quicker than ones straight from the fridge.
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Use a thermometer to judge doneness rather than just going by time.
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Watch closely and adjust heat as needed to prevent burning.
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Add veggies or sauce? It may increase cook time, so adjust accordingly.
Patience and monitoring temperatures are key for stove-cooked turkey tail excellence!
Common Turkey Tail Cooking Questions
If you’re new to cooking turkey tails, here are answers to some frequent questions:
How do I know when they’re fully cooked?
Use a meat thermometer to verify the internal temperature reaches 165°F minimum. Visually, they will be browned on the outside and fork tender.
What if I undercook them?
Simply return the undercooked tails to the hot skillet for a few more minutes until the thermometer registers 165°F+ internally.
What happens if I overcook them?
Unfortunately overcooked turkey tails turn out dry and tough. Not much you can do at that point besides douse in gravy or sauce!
Should I cook them straight from frozen?
Always thaw turkey tails fully in the refrigerator first before attempting to cook for food safety and even cooking.
Can I use the oven instead of the stove?
You can oven bake turkey tails, but it’s harder to achieve ideal crispy texture. You’ll need to monitor closely and baste often to prevent drying out.
Unlock Maximum Flavor with Perfectly Cooked Turkey Tails
From enhancing soups and stews to serving as a standalone snack, properly cooked turkey tails offer heaps of lip-smacking, meaty richness.
Follow this easy stovetop turkey tail cooking guide, including basting frequently and verifying doneness by temperature. In no time, you’ll be enjoying one of the most flavorful and underrated parts of the turkey.
So grab some turkey tails on your next grocery run and get ready to experience their full savory potential thanks to stovetop cooking. Your taste buds will thank you!
Collard greens with smoked turkey
Before you can cook your greens, you need to clean them very well. Collard greens grow in dirt and sand so it’s important to remove all debris before cooking. I think the best way is to put the greens in a CLEAN sink and cover them with cold water and 1 tablespoon of vinegar. Cold water is important because you don’t want the greens to wilt. Let them soak for about an hour. It takes an hour. After that, wash them again with cold water and pour off the water they were soaking in. Keep washing/rinsing until the the greens are clean. I keep adding cold water to the sink until I’m sure the greens are clean. Then I let them soak for another 10 minutes or so. Take a clear glass cup and dip it in the water. Your greens are clean and ready to be dried and cut if the water in the glass is clear. If the water is still murky, they are not clean. **You can use the collard greens that come in the bag that are already cleaned if you don’t want to spend two hours cleaning them. They are already cut and cleaned. **.
After you wash the collard greens, you can pat them dry with a paper towel to soak up some of the water. So you can cut your greens 2 ways….
Method 1: Cut off the thick stem and stack a few greens on top of each other. Roll them up horizontally and cut them into small pieces.
Method 2: remove the thick stem and fold the greens in half and tear them into small pieces.
I like method 1 better because they look so nice when they are cut perfectly, but I always mess them up.
So traditional Southern greens have some kind of meat in them, like ham hocks, smoked turkey necks, legs, and tails. In this recipe, we use smoked turkey tails, but you can use any meat you like. You just need a meaty piece of smoked meat. So start off by rinsing your smoked turkey tails with cold water. I found these at Wegmans and they came 4 per pack. Once I’ve have rinsed them, they go into a large pot and I cover with water. After that, cover the pot and cook on medium-high for 30 to 35 minutes, or until the potatoes are soft enough to pierce. Carefully remove the meat from the pot and use 2 forks to pull the meat off the bone.
Put the greens, onions, Worcestershire sauce, vinegar, oil, brown sugar, and about 4 and 1/2 cups of water in the pot. Add the smoked turkey meat back into the pot and stir everything together. Let the greens cook down for about an hour and a half and then add the dry seasonings. Cook for another 30 minutes and they are done. Drizzle some hot sauce on them for extra heat and enjoy!.
Collard greens with smoked turkey
- Author: Jaylynn Little
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Cuisine: American
SMOTHERED TURKEY TAIL!!! #OFFTHEBONE #BUDGETFRIENDLY
FAQ
How long does it take for turkey tails to get tender?
What to do with a turkey tail?
How to prepare turkey tail to eat?
Are turkey tails good eating?
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 cooking oil in a wok.
What are the health benefits of turkey tail mushrooms?
Turkey tail is a medicinal mushroom. It has many health benefits. Turkey tail contains huge variety of anti-oxidants. It has powerful anti-oxidants which boosts the immunity. It also help to treat the cancer. But few people may be allergic to mushrooms. They should avoid this variety of turkey tail mushroom as well.
How to cook smoked turkey tails?
Before cooking the smoked turkey tails, it’s essential to prepare them properly. Start by rinsing the tails under cold water to remove any excess brine or seasoning. Once cleaned, pat them dry with paper towels. This step ensures that they are ready for the next flavor-packed stages. 3. Seasoning Time
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 a wok?
Heat the olive oil in a wok. Sauté the garlic and ginger until fragrant. Add the sliced onion, carrot, celery and bell peppers. Stir fry for a few minutes. Season with salt, pepper and a little sugar. Disperse the starch in the broth. Stir in the oyster sauce. Drain the turkey tail slices on several layers of absorbent kitchen paper.
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!