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.
Turkey tails are an underrated and often overlooked cut of meat that can make for a delicious, flavorful meal when cooked properly. With the right technique, these odd-looking parts can transform into succulent, melt-in-your-mouth morsels So how long should you cook turkey tails to achieve the best results? Read on to find out
Turkey tails are the rear portion of the bird containing the tailbone and surrounding meat Many butchers remove and discard them, but they are full of collagen and fat that keeps them moist during cooking The high collagen content means turkey tails require slow, moist cooking methods to break it down into gelatin and prevent them from becoming tough.
When prepared correctly, turkey tails offer a rich, meaty flavor reminiscent of dark chicken meat. Their fat cap helps keep them juicy while cooking. The skin gets ultra-crispy, providing tasty browned bits that seasoning adheres to.
Benefits of Cooking Turkey Tails
-
They are budget-friendly – turkey tails are often cheaper than other turkey cuts.
-
Full of protein – they provide over 20g of protein per 3 oz serving.
-
Low carb – turkey tails have zero carbs, making them ideal for low-carb diets.
-
Collagen boost – the high collagen content supports joint, gut, and skin health.
-
Bold, savory flavor – when cooked right, they offer a rich umami flavor.
-
Crunchy skin – the skin crisps up nicely when roasted or fried.
Choosing and Preparing Turkey Tails
Look for turkey tails that are pinkish with a thick cap of white fat on one side. Avoid any with dry, wrinkled skin. Thaw frozen tails in the refrigerator before cooking. Rinse and pat dry fresh or thawed turkey tails. Trim off any excess fat or skin if desired. Turkey tails benefit from marinating or dry brining before cooking to impart flavor and seasoning.
Popular marinades include Greek yogurt, barbecue sauce, teriyaki, and Jamaican jerk seasoning. Dry brining involves heavily seasoning the tails and refrigerating, uncovered, for 4-12 hours which helps them retain moisture.
How Long to Cook Turkey Tails
The cooking time for turkey tails depends on a few factors:
-
Cooking method – The technique you use impacts total cook time. Moist methods like braising are slower while dry roasting is faster.
-
Temperature – Higher oven temps and grill heat speed cooking while lower, slower cooking takes longer.
-
Size and thickness – Larger, meatier tails need more time than smaller, thinner ones.
-
Bone-in or boneless – Boneless tails cook faster than bone-in.
-
Fresh or thawed – Frozen tails take longer than fresh or thawed.
Oven Roasting
Roasting uncovered in a hot oven is a popular hands-off approach. For bone-in turkey tails:
- Cook at 400°F for 60-90 minutes until browned and 165°F internally.
For boneless turkey tails:
- Roast at 425°F for 45-60 minutes until browned and 165°F internally.
Smoking
Low, slow smoking turkey tails results in finger-licking goodness. For bone-in turkey tails:
- Smoke at 225-250°F for 3-4 hours until tender and reaching 165°F.
For boneless turkey tails:
- Smoke at 225°F for 2-3 hours until tender and 165°F.
Braising
Braising cooks the tails low and slow in flavorful liquid. For bone-in turkey tails:
- Braise covered at 325°F for 1 1/2 – 2 hours until fork tender.
For boneless turkey tails:
- Braise covered at 300°F for 1 – 1 1/2 hours until very tender.
Grilling
Quick grilling over direct high heat works for small or thin turkey tails. Cook bone-in or boneless tails:
- Over direct high heat for 6-10 minutes per side until charred and 165°F.
Sous Vide
With sous vide’s precise, hands-off cooking, turkey tails become fall-off-the-bone tender. For bone-in or boneless tails:
- Cook at 150°F for 10-12 hours until extremely tender.
Deep Frying
The high heat of deep frying crisps the skin beautifully. Cook boneless tails:
- At 350-375°F for 4-6 minutes until browned and 165°F internally.
No matter which technique you use, always cook turkey tails to an internal temperature of 165°F as measured by a meat thermometer to ensure safety and proper doneness. The collagen in the tails will have converted to gelatin by then, yielding tender, succulent meat.
Cooking Methods Impact Tenderness
The cooking method you choose significantly affects the tenderness of the finished turkey tails. Moist-heat techniques that break down connective tissue result in the most tender meat:
-
Braising and stewing – Very tender and fall-off-the-bone
-
Sous vide – Extremely tender and succulent
-
Steaming – Tender and moist
-
Slow smoking – Tender with crispy skin
Dry-heat methods yield slightly firmer but still delicious turkey tails:
-
Roasting – Moderately tender, crispy skin
-
Grilling – Firm but juicy
-
Deep frying – Crispy exterior, moist interior
Proper resting also maximizes juiciness. Let turkey tails sit for 5-10 minutes after cooking before serving.
Serving Suggestions
Turkey tails make a savory, protein-packed entree or appetizer. Serve them:
-
On their own, with barbecue sauce for dipping.
-
Over rice, beans, or greens.
-
Chopped or shredded in soups, stews, and chilis.
-
In tacos, sliders, flatbreads, and sandwiches.
-
Diced in appetizers like nachos, pizza, and quesadillas.
Cooking the perfect turkey tails requires selecting the right technique and cook time to melt their collagen into tender gelatin. For most methods, bone-in turkey tails need 1-1 1/2 hours while boneless versions take 45 minutes to 1 hour. Always cook to an internal temperature of 165°F. When prepared properly, these underrated cuts become succulent and full of rich, meaty flavor. Experiment with different seasonings and cooking methods until you find your favorite way to savor these tasty turkey morsels.
What is the meat on the turkey tail like?
The first time I cooked these, I had no idea what to expect. I knew there was meat, fat and a bone, and that’s about it.
It’s shaped like a football, and the bone is right in the middle. On either side are two very juicy breasts.
You’ll also find some meat resting at the front end of the bone.
Once you pull off one of the sides, that’s when you get into that lusciously juicy meat.
You can see in the picture below that the meat is coated with a glaze of turkey fat. That’s why it’s so important to take these smoked turkey tails to a higher temperature.
You want that turkey fat to virtually melt in your mouth as you bite into it.
And look at the picture below. Look how the skin is like glass. That’s the work of that honey soy glaze.
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.
Turkey tails – and what to do with them.
FAQ
How long does it take for turkey tails to get tender?
How to prepare turkey tail to eat?
Are turkey tails good for eating?