Turkey tail. Simple recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Turkey tail is otherwise called "tail". Not everyone loves this part, only true gourmets or those who love fatter dishes can understand the taste of ponytails. Fried tails are crispy, stewed tails are tender and soft, turkey tail shish kebab is fragrant and appetizing. What to cook from them today? Decide for yourself! All ponytail dishes are easy enough to prepare!

The article will cover some simple recipes with turkey tail.

Grilled tails

Are you going to nature or to the country, and you have a turkey tail in your refrigerator? What to cook from it? Of course, barbecue is the best dish for a picnic. Unusual fragrant tails will surprise and delight your friends and relatives. Surely they have not yet tried an unusual dish.

Ingredients:

• turkey tails - 2 kilograms;
• mayonnaise - 200 grams;
• onion heads - 3 medium pieces;
• s alt - to taste;
• peppercorns - 6 grams.

Cooking:

1. Remove excess fat from tail.
2. Cut the onion into rings.
3. In a separate bowl, mix mayonnaise, spices and onion.
4. Place the turkey tails in the bowl. Mix thoroughly.
5. Cover the container with a lid or cling film. Refrigerate the turkey tails for 2 hours.
6. Grill until golden brown. Juice should flow when piercing the tail.

In this recipe, you can replace mayonnaise with kefir, only in this case you will have to add a little more s alt.

Turkey tails with vegetables

This dish will appeal to many. Juicy and mouth-watering tails with a golden crust will simply melt in your mouth, and vegetables will help bring out the taste of this wonderful dish.

Turkey tails with vegetables cooked in a slow cooker or in a cauldron.

Ingredients:

• turkey tails - 1.4 kilograms;
• onion - 4 heads;
• carrots - 2 medium pieces;
• potatoes - 4 pieces;
• spices;
• s alt;
• bay leaf;
• greens;
• canned tomatoes - 3 pieces.

Cooking:

1. Rinse the ponytails thoroughly and remove all excess from them. Fry the tails until golden brown in a cauldron or in a slow cooker. There is no need to add vegetable oil - the tails provide a sufficient amount of fat during cooking.
2. Cut the onion into cubes or half rings. Put the vegetable to fry to the tails. Saute until the onion is translucent.
3. Cut the carrots into half rings and put in a slow cooker or cauldron. Add 100 ml of water and simmer for about 8 minutes.
4. Cut the potatoes into small slices, send them to stew with vegetables and tail.
5. Immediately, as soon as the potatoes begin to stew, add spices and bay leaf. The following seasonings are best suited for this dish: cilantro, pepper and adjika. S alt the dish and add herbs.
6. Mix everything well and put a few canned peeled tomatoes in the stew.
7. Simmer the dish for about 20 more minutes.

In closing

It is worth saying that the tail is a fairly high-calorie product. But if you eat it in small quantities with a side dish of vegetables, then the ponytails will not harm your figure. Unfortunately, tails are contraindicated for people who are overweight and have high blood cholesterol levels.

When tired of eating turkey legs, fillet, bony wings, try the tails of this bird. So you diversify your diet and delight your household with an unusual and delicate dish.