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 discarded part of the bird that can make a delicious addition to many dishes when cooked properly But stovetop cooking does require some special considerations to get the best results Follow this complete guide to achieve turkey tail perfection through skillet and pan techniques,
For those unfamiliar, turkey tails are the actual tail portion of the turkey, composed of meat, fat, cartilage and bone. They are usually removed before the turkey is commercially sold
While not the most popular cut, turkey tails boast a unique, rich taste thanks to their high fat content. They also pack plenty of protein and nutrients.
In many cultures like Jamaica, Africa and the Southern US, turkey tails are prized ingredients used in traditional recipes. With the right cooking methods, you can savor these tasty morsels at home.
Why Cook Turkey Tails on the Stovetop?
There are several advantages to preparing turkey tails in a skillet or pan on the stovetop rather than oven roasting:
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Direct heat cooks the turkey tails quickly and evenly, developing a crispy exterior.
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Better temperature control – you can easily flip and move the tails while adding oils/liquids to prevent drying out.
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Fast cooking time compared to other tough cuts. Stovetop turkey tails are ready in 30-40 minutes.
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Promotes the Maillard reaction for tons of added flavor through searing and browning.
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Minimal mess or splatter to clean up after stovetop cooking.
The hot surface of a skillet or pan allows you to achieve the ideal texture and maximum taste from turkey tails efficiently.
Step-By-Step Stovetop Cooking Method
Cooking turkey tails in a pan or skillet is simple if you follow these easy steps:
Ingredients:
- 1-2 lbs turkey tails
- Olive oil or avocado oil for cooking
- Seasonings: salt, pepper, smoked paprika, onion powder, etc.
Instructions:
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Rinse and pat dry turkey tails thoroughly with paper towels.
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Generously season both sides of the tails with salt, pepper and any other spices.
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Heat oil in a large skillet over medium heat until shimmering.
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Sear turkey tails 3-4 minutes per side until nicely browned. Work in batches to avoid crowding.
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Reduce heat to medium-low and continue cooking 15-20 minutes, flipping occasionally.
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Baste with pan juices every 5 minutes for moisture and extra flavor.
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Use a meat thermometer to check internal temperature, aiming for 165°F minimum.
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Let rest 5 minutes before serving. Enjoy!
In about 30-40 minutes total, you’ll have succulent, flavorful turkey tails using this easy stovetop method.
Tips for Maximizing Stovetop Turkey Tail Cooking Time
The suggested 30-40 minute timeframe is a general guideline. A few factors can alter the exact cooking time needed:
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Thickness – Thicker tails may need slightly longer. Skinnier ones less time.
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Amount – Cooking more tails will increase total cooking time.
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Temperature – Cold tails right from the fridge lengthen cooking time.
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Additions – Onions, veggies or liquids added will require more time.
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Use a meat thermometer instead of only timing for best results.
So consider the characteristics of the specific tails you are cooking and adjust the stovetop time up or down. Checking temperature confirms doneness.
Frequently Asked Questions About Stovetop Turkey Tail Cooking Duration
If you’re new to stovetop turkey tail preparation, you probably have some questions about getting the timing right:
How do I know when they are fully cooked?
Use a meat thermometer to verify the internal temperature reaches 165°F minimum. They should also 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 shows they are fully cooked through.
What happens if I overcook them?
Overcooked turkey tails will unfortunately be dry and tough. Adding gravy or sauce can help moisten them up after overcooking.
Should I cook them frozen or thawed?
Always thaw turkey tails fully in the refrigerator before cooking for food safety and even cooking.
Can I use the oven instead of the stovetop?
You can bake turkey tails in the oven but will need to monitor them closely and baste frequently to prevent drying out.
How long will cooked turkey tails last?
Stored properly in the fridge, cooked turkey tails will keep for 3-4 days. Gently reheat leftovers before enjoying again.
Enjoy Flavorful, Tender Turkey Tails from Your Stovetop
From soups to sides and beyond, properly cooked turkey tails offer heaps of delicious, meaty flavor. Follow this stovetop cooking guide and ideal 30-40 minute timeframe, adjusting as needed based on the amount and thickness. Soon you’ll be savoring incredible turkey tails straight from your skillet or pan!
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