Turkey Tail in Polynesia: Why the Tail is the Tastiest Part
We introduced this recipe four years ago. Who knew it would become our iconic cornerstone in Polynesian recipes? We sure didn’t. But month after month, Adobo Turkey Tails breaks records. Yes, it’s got a lot of fat—but that gives it that special crunchy flavor. Enjoy (in moderation, of course!).
More Turkey Tail Recipes
- Looking for a different approach? Try our Crisp and Tender Baked Turkey Tail recipe.
- Want to learn how to cook an island-style smoked turkey? Check out this blog.
Adobo Turkey Tail Recipe
Ingredients
- 3 lbs turkey tails
- ½ cup reduced sodium soy sauce
- 1 cup water
- ½ cup rice wine vinegar
- 2 bay leaves
- 3 cloves garlic, chopped
- ½ tsp black pepper
Directions
- Place tails in a single layer in the bottom of a large pot.
- Add all ingredients and bring to a boil.
- Reduce heat to medium-low and cover. Cook for 45–60 minutes (depending on size), turning the tails once.
- If making ahead, refrigerate the tails in the cooking sauce. The fat will rise and can be removed before finishing.
- Dry the tails with a paper towel and grill or broil until browned and crisp.
- Meanwhile, reduce the cooking liquid to about one cup to create adobo sauce.
- Serve the tails with the sauce and steamed white rice.
About the Author
My name is Nina Jones. I have lived all across the West Coast and traveled even farther, but never dreamed that I would end up in Hawaiʻi. I am the simplest form of a foodie. I may not be a highly trained chef, but I know what’s good.
I am most particularly interested in ethnic foods, and Oʻahu is especially divergent in its offerings. What a dream come true!