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!  The turkey’s tail is full of fat and flavor. The secret to perfectly fried tails is seasoning and crispy skin.

8 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 bouillon, 1 tablespoon black pepper, 2 teaspoons thyme, 2 teaspoons ground sage, 1 (2 oz.) package dry onion soup, 1 tablespoon 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. Add the chicken broth and water to a large, heavy pot and 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 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, except the soup mix you used in the broth to season the flour. Dust the tails with flour, set them aside.  In a dutch oven, add oil for frying. Remove 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! Serve these tails with steamed rice, glazed carrots, and a simple green salad. 

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