How to Make Roasted Turkey Tails - Samoan Style
The secret to this simple approach is patience. Cook it long and slow, which will make it both extremely tender and delightfully crispy.
I discovered this little turkey tail delicacy back when I was a young girl many years ago. From that day on, I would beg, borrow, or cry a river of tears to be the one who got this part of the bird on Thanksgiving Day.
The turkey has a long, rich history not only in the States, but in such far-away places as Samoa. I’m not talking about the whole turkey, mind you… just the tail.
It’s true! For some reason, turkey processors in the States discovered that this small piece of the bird was not particularly popular in Middle America. However, certain countries like Samoa, Ghana, and Micronesia couldn’t get enough of them. And so, companies started shipping turkey tails overseas.
The end pieces turned out to be so popular that concerns were raised about their nutritional value. With that in mind, here’s my own public service announcement:
Ladies and Gentlemen, please be conservative with your turkey tail consumption. These should be considered a treat for special occasions.
This coming week is Thanksgiving, and to me, that is definitely a special occasion! Enjoy (in moderation, of course!).
Our Original Recipe for Samoan-Style Turkey Tails
Adobo Turkey Tail – Forget the rest, the tail is the best!
Pan Roasted Turkey Tails
Ingredients
- 3 lbs turkey tails*
(Take a moment to remove the quill end of any feathers left in the meat. Just wash your tweezers and use them to pull them out – it won’t be hard at all.) - 1 tbsp green onion, finely chopped
- 1 tbsp fresh garlic, finely chopped
- 1 tbsp rosemary, finely chopped
- 1 tbsp sage, finely chopped
- Salt and pepper, to taste
- *Dried herbs can be used if fresh is not available.
Directions
Preparation
- Make a mixture of finely minced green onions, fresh garlic, rosemary, and sage. It should be just enough to lightly cover each tail.
- Rub onto both sides of the tails. Lightly season with freshly ground black pepper and coarse salt.
- Arrange in a single layer, spaced apart (not touching each other) in a large baking pan. For best results, cook on a wire rack or oven-safe drain pan inside a roasting pan. If you do not have a rack, drain the fat off every hour or so to ensure the turkey tails crisp up.
Cooking
- Place in oven at 225°F and cook for 4–5 hours, depending on the size of the tails. Small tails are approximately 3–4 inches wide; large tails are about fist-sized.
- Serve hot, crisp, and enjoy!
Read more about why turkey tails are such a Samoan favorite (and not so much an American one) in this Smithsonian Magazine article.
For more fun and flavorful ways to incorporate turkey tail, be sure to check out our most popular adobo turkey tail recipe.
About the Author
Nina S. Jones, a mainland gal from way back, is now a transplanted Islander. With her husband of 41 years, she has lived in Lāʻie since serving a mission at the Polynesian Cultural Center from 2014–2016. She now works in the Marketing Department at the Center. Her hobbies include swimming, traveling, studying, and writing about Polynesian cultures. Her blogs focus on their history, beliefs, practices, and—of course—delicious food! To her, Polynesia is not just a place to visit, it is a way to live, and she is honored to be part of this amazing world.