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 gem that can add incredible depth of flavor to soups, beans, greens, and more when simmered on the stovetop. But nailing the right cook times is key to getting these unique cuts meltingly tender. Follow this complete guide to learn about preparing, searing, and determining the ideal stovetop cooking durations for smoked turkey tails.
Why Cook Smoked Turkey Tails on the Stove?
The stovetop allows you to sear the turkey tails for maximum browning and caramelization before simmering them low and slow to perfection Here’s why it’s an ideal cooking method
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Deep flavor development – Searing develops complex notes then gentle simmering tenderizes,
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Infuses dishes with flavor – Long cook times let smoky essence permeate the surrounding ingredients.
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Easy and hands-off – Once simmering, tails just need the occasional check and stir.
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Versatile uses – Pairs well with beans, greens, soups, stews, and more.
When properly prepared and cooked, smoked turkey tails offer incredible versatility and flavor beyond their modest price tag.
Prepping Tails for the Stove
Proper prep ensures the turkey tails cook evenly and absorb maximum seasoning.
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Rinse and dry – Remove any excess brine, rinse, and pat dry.
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Season generously – Rub with smoked paprika, onion powder, garlic powder, salt, and pepper.
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Marinate (optional) – For even more flavor, marinate overnight in an oil-based mixture.
Once prepped, the tails are ready to sizzle.
Searing for Maximum Browning and Flavor
Searing develops an incredibly flavorful crust:
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Use a heavy pan like cast iron or stainless steel to sear.
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Heat pan over medium-high until very hot.
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Cook tails in a single layer with space between each one.
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Sear 2-3 minutes per side until a deep brown crust forms.
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Optional: Deglaze pan with broth or wine to make a sauce.
This quick sear adds tons of complex flavor that permeates any dish the tails are later simmered in.
Determining Ideal Simmer Times
The stovetop’s low, gradual heat allows smoked turkey tails to become fork-tender and impart flavor. Follow these tips:
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Simmer at medium-low or low after searing.
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Cover tails 3/4 way with flavorful broth, beans, etc.
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Partially cover pan to allow some evaporation.
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Flip tails halfway through for even cooking.
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Cook times vary based on use:
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Soups/stews: 60-90 minutes
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Beans/greens: 90 minutes-2 hours
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Turkey tails as main dish: At least 2 hours
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Cook until fork-tender and 195°F-205°F internally.
Proper stovetop simmering transforms the tails into succulent morsels bursting with flavor.
Maintaining Moisture and Tenderness
It’s easy to keep smoked turkey tails juicy on the stove:
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Simmer gently over medium-low or low heat.
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Use a lid ajar to allow some steam to escape.
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Add extra liquid if pan looks dry.
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Keep tails from direct pan contact with a rack or vegetables.
With the right prep, sear, simmer durations, and moisture control, smoked turkey tails become incredibly tender and perfect for adding robust flavor to soups, beans, stews, greens, and more. Now that you know how long to cook them on the stovetop, it’s time to start enjoying this amazing yet underused cut!
Smoked Turkey Tails Add Big Flavor
Smoked turkey tails are budget-friendly yet packed with meaty flavor. Here are some serving ideas:
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Simmer with beans or collard greens to impart smoky richness.
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Toss tail meat into hearty stuffed peppers for a protein boost.
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Shred tail meat and pile high on smoked turkey sandwiches.
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Dice and add to hearty cabbage or potato soups.
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Float tails in minestrone or tortilla soup for flavor and texture.
Don’t let these unique cuts intimidate you. With the right prep and stovetop technique, smoked turkey tails can transform from overlooked to outstanding!
Common Smoked Turkey Tail FAQs
Still have some questions? Here are answers to some frequently asked queries:
How long does it take to boil turkey tails?
Boiling takes 1.5-2 hours until fork tender and 165°F internal temperature.
Do you have to clean smoked turkey tails before cooking?
Yes, rinse and remove any feather shafts. Pat dry before seasoning.
Can you eat turkey tails raw?
No, always fully cook turkey tails to 165°F minimum internal temperature.
How do you know when smoked turkey tails are done?
They are done when fork-tender, around 195°F-205°F internally after 1-2 hours on the stove.
Can you freeze smoked turkey tails?
Yes, freeze raw tails up to 2 months. Thaw in fridge before using.
Now you’re ready to start cooking up incredible flavor with smoked turkey tails!
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.