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 perfectly fried tails is to make them crispy.

6 turkey tails, 1 medium size white onion, cut in half, 2 tsp. green bell pepper, chopped, 2 celery stalks, chopped, 2 carrots, chopped, 2 T. chicken flavor bouillon, 1 T. black pepper, 2 tsp. ground thyme, 2 tsp. ground sage, 2 T. liquid crab boil, 2 T. 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 dutch oven and 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.  Adjust salt and pepper to your 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 them from the oil when they are golden brown and float to the top.

It’s time to eat the best piece of tail you have ever had! Serve these tails with steamed rice, collard greens, candied sweet potatoes, and a tomato and cucumber salad.  Keep watching; I have a lot more good food for you.

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