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Old 17-01-2013, 08:39 PM posted to rec.food.cooking
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Default Smoked Turkey Tails

Hmm-- These popped out at me in the market today so I bought them.
dirt cheap- and if the smoked wings and drums I've gotten there are
any indication, they should be loaded with smoky goodness.


my first thought was to use them in a bean or lentil soup-- but now I
wonder if I should just heat them up and snack on them.

Any smoked turkey tail connoisseurs out there?

Jim

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Old 17-01-2013, 08:53 PM posted to rec.food.cooking
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Default Smoked Turkey Tails

On Jan 17, 12:39*pm, Jim Elbrecht wrote:
Hmm-- These popped out at me in the market today so I bought them.
dirt cheap- and if the smoked wings and drums I've gotten there are
any indication, they should be loaded with smoky goodness.

my first thought was to use them in a bean or lentil soup-- but now I
wonder if I should just heat them up and snack on them.

Any smoked turkey tail connoisseurs out there?


They are pure fat.
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Old 17-01-2013, 08:57 PM posted to rec.food.cooking
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Default Smoked Turkey Tails

On Thursday, January 17, 2013 2:53:56 PM UTC-6, spamtrap1888 wrote:
On Jan 17, 12:39*pm, Jim Elbrecht wrote:

Hmm-- These popped out at me in the market today so I bought them.


dirt cheap- and if the smoked wings and drums I've gotten there are


any indication, they should be loaded with smoky goodness.




my first thought was to use them in a bean or lentil soup-- but now I


wonder if I should just heat them up and snack on them.




Any smoked turkey tail connoisseurs out there?




They are pure fat.


Mostly fat, not pure fat. There is muscle in there, and the skin can be nice and crispy.

--Bryan
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Old 17-01-2013, 09:02 PM posted to rec.food.cooking
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Default Smoked Turkey Tails

On Jan 17, 12:57*pm, Bryan wrote:
On Thursday, January 17, 2013 2:53:56 PM UTC-6, spamtrap1888 wrote:
On Jan 17, 12:39*pm, Jim Elbrecht wrote:


Hmm-- These popped out at me in the market today so I bought them.


dirt cheap- and if the smoked wings and drums I've gotten there are


any indication, they should be loaded with smoky goodness.


my first thought was to use them in a bean or lentil soup-- but now I


wonder if I should just heat them up and snack on them.


Any smoked turkey tail connoisseurs out there?


They are pure fat.


Mostly fat, not pure fat. *There is muscle in there, and the skin can be nice and crispy.

--Bryan


Canned turkey tails are repulsive.
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Old 17-01-2013, 09:45 PM posted to rec.food.cooking
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Default Smoked Turkey Tails

Chemo wrote:

Canned turkey tails are repulsive.


Oh come on. There's no such thing.




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Old 17-01-2013, 10:59 PM posted to rec.food.cooking
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Default Smoked Turkey Tails

Chemo wrote:

On Jan 17, 12:57*pm, Bryan wrote:
On Thursday, January 17, 2013 2:53:56 PM UTC-6, spamtrap1888 wrote:
On Jan 17, 12:39*pm, Jim Elbrecht wrote:


Hmm-- These popped out at me in the market today so I bought them.


dirt cheap- and if the smoked wings and drums I've gotten there are


any indication, they should be loaded with smoky goodness.


my first thought was to use them in a bean or lentil soup-- but now I


wonder if I should just heat them up and snack on them.


Any smoked turkey tail connoisseurs out there?


They are pure fat.


Mostly fat, not pure fat. *There is muscle in there, and the skin can be nice and crispy.

--Bryan


Canned turkey tails are repulsive.


Couldn't prove it by me- I've never seen canned turkey tails- smoked
or otherwise. These are packed 6 to a pack in a styrofoam meat
tray in the meat dept.

I usually only get 3-4 turkey tails a year- and now I've got 6 all at
once & they are smoked!

Jim
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Old 17-01-2013, 11:02 PM posted to rec.food.cooking
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Default Smoked Turkey Tails

On Jan 17, 2:59*pm, Jim Elbrecht wrote:
Chemo wrote:
On Jan 17, 12:57 pm, Bryan wrote:
On Thursday, January 17, 2013 2:53:56 PM UTC-6, spamtrap1888 wrote:
On Jan 17, 12:39 pm, Jim Elbrecht wrote:


Hmm-- These popped out at me in the market today so I bought them.


dirt cheap- and if the smoked wings and drums I've gotten there are


any indication, they should be loaded with smoky goodness.


my first thought was to use them in a bean or lentil soup-- but now I


wonder if I should just heat them up and snack on them.


Any smoked turkey tail connoisseurs out there?


They are pure fat.


Mostly fat, not pure fat. There is muscle in there, and the skin can be nice and crispy.


--Bryan


Canned turkey tails are repulsive.


Couldn't prove it by me- I've never seen canned turkey tails- smoked
or otherwise. * * * These are packed 6 to a pack in a styrofoam meat
tray in the meat dept.

I usually only get 3-4 turkey tails a year- and now I've got 6 all at
once & they are smoked!

Jim


Turkeytailaholic!
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Old 18-01-2013, 02:35 AM posted to rec.food.cooking
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Default Smoked Turkey Tails

On Thu, 17 Jan 2013 17:44:54 -0600, Sqwertz
wrote:

On Thu, 17 Jan 2013 12:53:56 -0800 (PST), spamtrap1888 wrote:

They are pure fat.


Pretty much. About 10% meat, 10% bone, and 80% fat (with some water
in all 3 of them).


And about as much flavor as is found in the entire breast . . with a
thigh thrown in for good measure. g IMO, of course. I eat
ice cream, too. At least there isn't any sugar in a turkey butt.

Jim
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Old 23-01-2013, 02:24 AM posted to rec.food.cooking
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Default Smoked Turkey Tails

Sqwertz wrote:

On Thu, 17 Jan 2013 21:35:31 -0500, Jim Elbrecht wrote:

On Thu, 17 Jan 2013 17:44:54 -0600, Sqwertz
wrote:

On Thu, 17 Jan 2013 12:53:56 -0800 (PST), spamtrap1888 wrote:

They are pure fat.

Pretty much. About 10% meat, 10% bone, and 80% fat (with some water
in all 3 of them).


And about as much flavor as is found in the entire breast . . with a
thigh thrown in for good measure. g IMO, of course. I eat
ice cream, too. At least there isn't any sugar in a turkey butt.


I like just marinating or rubbing chicken butts and then just snacking
on them like that. But I find the turkey butts are just too much fat
all at once for snacking on. I would slice them up and cook with
green beans or as the southerners do, with collard or turnip greens.


I don't know if it was the smoking, or if these turkey butts were from
weight-lifting turkeys---

I finally got around to cooking them. A few went in some cabbage
soup-- but I baked the rest.

These were about 1/3 fat, 1/4 bone, 1/10th skin, and 1/3 meat.

The smoking wasn't bad-- but they didn't seem to be cured at all. I'm
going to keep my eyes open for raw ones and smoke up a batch myself.

Jim
-sw



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