Get ready, get ready, get ready for the best piece of tail you have ever had. My Nephew/Cousin X introduced me to deep fried turkey tails. I am hooked! Turkey tails are full of fat and flavor.
6 fresh turkey tails, 1 white onion, cut in half, 1/4 chopped green bell pepper, 3 cloves garlic, 2 stalks chopped celery, 2 chopped carrots, 2 tablespoons chicken flavor bouillon, 1 tablespoon pepper, 2 teaspoons thyme, 2 teaspoons sage, 2 tablespoons liquid crab boil, 2 tablespoons granulated garlic, 2 cups chicken broth and enough water to cover the tails.
Clean tails, make sure all the feathers and shoots are off, set aside. Butterfly the tails. In a large dutch oven add the chicken broth and water, add everything to the pot. Cook on medium heat for approximately 45 minutes. Once your broth comes to a boil, taste it, make sure it’s seasoned and flavorful. Add salt and pepper to taste. When cooked, allow the tails to set in the broth for at least 10 minutes. Setting in the broth ensures all the flavors marinade through especially the crab boil. Remove the tails from the broth, set aside allow them to cool. Drain the broth, save the broth to make gravy. In a paper bag make up the seasoned flour. Use the same dry spices you used in the broth to season the flour. Drop the tails into the flour and shake, dust off the excess flour. In a dutch oven add oil for frying. Tails must be deep fried to be crispy. Remove the tails from the oil when they are golden brown and float to the top.
It’s now time to eat the best piece of tail you have ever had!