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  • Mark V
    Club Member
    • Oct 2018
    • 233
    • Minnesota

    turkey tails

    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?
  • tbob4
    Charter Member
    • Nov 2014
    • 2258
    • Chico, CA
    • BBQ's
      _____________________
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      Beer
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      Sierra Nevada IPA

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    #2
    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.

    Comment

    • jerrybell
      Charter Member
      • Aug 2014
      • 315

      #3
      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


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I've always claimed it (The Pope's Nose where I grew up), but this year, split it with the wife, who saw the attraction.

        To get it to work with the upright stand, I did hinge it, so it would lay flat on the grill.

        D-Lish-Us
    • Ronaldf123
      Club Member
      • Jun 2019
      • 33

      #4
      I’ve had Turkey Testicles fried before at a restaurant in Pismo Beach, ca. called McClintochs. They were actually pretty good, but never the tail.

      Comment

      • theroc
        Founding Member
        • Jul 2014
        • 691
        • Altadena, CA
          • Camp Chef 24" Smoke Vault
          • Buckaroo Chunk Wood Grill
          • Weber Summit Gold D Gas Grill
          • Fireboard
          • Thermapen MkIV

        #5
        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.

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2883
          • Republic of Texas

          #6
          I always save that nibblet for myself. I would be tempted to use them for ossobucco turkey style or a really rich broth myself.

          Comment

          • Texas Larry
            Club Member
            • May 2017
            • 1371
            • Wilson County, TX
            • Kamado Joe Bog Joe 2
              Weber 22” Premium
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              Too many gadgets, accessories, and tools
              Favorite beer: Alaskan Amber

            #7
            Here’s a video showing one way to do it. Looks pretty good. https://youtu.be/fawKD7r1hp4

            Comment

            • HawkerXP
              Club Member
              • Jul 2016
              • 5375
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              #8
              My MIL loved the “last part over the fence” but it was just cooked along with the rest. Sorry.

              Comment

              • Dewesq55
                Founding Member
                • Jul 2014
                • 1815
                • The Poconos, NEPA
                • Smoker:
                  Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                  Masterbuilt 40.2" 1200W Electric Smoker
                  Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                  Gas Grill:
                  BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                  Thermometer:​​​​​​
                  Fireboard with Drive cable and 20 CFM fan
                  ThermoWorks Mini Instant Read
                  Lavaworks Thermowand Instant Read
                  2 Maverick 733
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                  Govee Bluetooth Thermometer

                  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

                #9
                I always claim the tail from a roasted turkey, if I can. I love it.

                Comment

                • Thunder77
                  Founding Member
                  • Jul 2014
                  • 2742
                  • Halethorpe, MD
                  • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                  #10
                  Where do you even get 5 pounds of turkey tails?? I would love that! It's a delicious part of the bird.

                  Comment

                  • Mark V
                    Club Member
                    • Oct 2018
                    • 233
                    • Minnesota

                    #11
                    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!

                    Click image for larger version

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