I have 5 pounds of turkey tails that I am going to smoke tomorrow. There is very little on how to do that online, most recipes start with store bought smoked turkey tails. You use them like you would pork or ham hocks. I am not going to cure them, I have never done them before. I hear they are really fatty. So I assume that I will smoke them for a long time to render fat. At least a couple hours on the PBC, checking them all the time. Probably 3 hours? Anyone have any experience with these?
Announcement
Collapse
No announcement yet.
turkey tails
Collapse
X
-
Charter Member
- Nov 2014
- 3071
- Chico, CA
-
BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
No experience - didn’t even know it was real when you posted the question. Did research and I’m really looking forward to you cooking it and reporting back.
-
I'm interested to hear how they come out but I'm certain I won't try them myself. My brother always claimed the tail at Thanksgiving - never understood that. I don't think anyone else was really vying for that portion of the bird.
Comment
-
Founding Member
- Jul 2014
- 1479
- Altadena, CA
-
- SnS Kettle
- Camp Chef 24" Smoke Vault
- Buckaroo Chunk Wood Grill
- Weber Genesis SP-E-335
- Fireboard
- Thermapen MkIV
The "pope's nose." It was my mother's favorite part of the turkey! They are great on a regularly roasted or smoked turkey, so I would think you could cook them exactly the same way.
- Likes 3
Comment
-
Founding Member
- Jul 2014
- 2586
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
-
Founding Member
- Jul 2014
- 3247
- Halethorpe, MD
-
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Where do you even get 5 pounds of turkey tails?? I would love that! It's a delicious part of the bird.
Comment
-
I smoked the tails on a PBC with pecan and oak, took about 2 hours for the largest tails to get to 165. Most of the tails were smaller than what I have seen online, that people use in greens, beans, etc. I think the smoked ones you can buy must be cured, from the color they have. You definitely need big ones, there is not much meat on them. You really only get a couple bites off each. Those bites are very tasty though. They are by far the fattiest things I have ever cooked. The two below were the biggest ones I had. I won't be doing these by themselves again, but I will be sure to be the one who gets the tail from a whole turkey from now on!
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment