fried turkey tails


Get ready, get ready, get ready for the best piece of tail you have ever had.  Nephew ZaZa introduced me to deep fried turkey tails.  I am hooked!  Turkey tails are full of fat and flavor, the secret to perfect tail is to make them spicy and crisp.

6 fresh turkey tails, 1 white onion, cut in half, 1/4 small green bell pepper, chopped, 2 celery stalks, chopped, 2 carrots, chopped, 2 tablespoons chicken flavor bouillon, 1 tablespoon black pepper, 2 teaspoons thyme, 2 teaspoons ground 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 above to the pot. Cook on medium heat for approximately 45 minutes. Once your broth comes to a boil, taste it, make sure it’s well seasoned and flavorful.  Add salt and pepper to taste.   When cooked, allow the tails to set in the broth for at least 10 minutes.  The setting in the broth ensures all the flavors marinade through especially the crab boil. Remove the tails from the broth, set aside allow to cool.  Drain broth, save the broth to use in a pot of steamed rice.  In a paper bag make up seasoned flour. Use the same dry spices you used in the broth to season the flour. Dust the tails with flour.  In a dutch oven add oil for frying. Tails must be deep fried to be crispy. Remove from the oil when they are golden brown and float to the top.

It’s now time to eat the best piece of turkey tail you have ever had! Serve these tails with steamed rice, glazed carrots, and a simple green salad.  I have a lot more good stuff for you.

One Comment Add yours

  1. Suzanne Hodge says:

    Please call me.


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