So here’s the thing, you either make good greens or you don’t. This recipe for collard greens with smoked turkey is here to help you handle the holidays and Sunday dinner like the chef you are! Before I walk you through the recipe, I would be remiss if I didn’t share a little bit about the history of collard greens and the reasons they are so important to African Americans. I certainly don’t want my peeps to be on the “nasty greens” list!
Collard greens are a time-honored tradition that runs deep in the hearts and souls of African Americans. Although collard greens have been prepared for centuries, the Southern cooking method originated with the influx of African slaves to the southern colonies, who had to feed their families and themselves. The practice of eating greens that have been reduced to a low gravy and sipping the juices (referred to as “pot likker”) is African in origin, even though greens are not native to the continent. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig’s feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African recipes, which incorporated local ingredients, started to influence modern Southern cooking.
I’ll admit that aside from the fact that collard greens are a classic southern dish, I didn’t really know much about the history before I started making greens. The term “pot likker,” which we now know refers to the juices from the greens when they cook down with the smoked meat, was also foreign to me. However, I am grateful for my Black heritage and the long-standing custom of slow-cooked greens in our homes and hearts.
Smoked turkey tails, those delectable morsels of smoky goodness, are a culinary delight that can elevate any meal. But how long should you cook them on the stovetop to achieve that perfect balance of tenderness and flavor? Worry not, fellow foodie, for I’m here to guide you through the art of stovetop turkey tail cookery
Understanding the Cooking Process
Before we delve into the specifics of cooking time let’s first understand the factors that influence it:
- Smoked Turkey Tails: The thickness and size of the tails play a crucial role. Larger tails naturally require longer cooking times.
- Cooking Method: Whether you choose to simmer, braise, or boil, each method has its own recommended cooking duration.
- Desired Doneness: Do you prefer your turkey tails fall-off-the-bone tender or slightly firm? Your preference will determine the cooking time.
Cooking Time Guidelines
Now, let’s get down to the nitty-gritty of cooking times:
Simmering: This gentle method involves cooking the turkey tails in a simmering liquid such as broth or water for approximately 1.5 to 2 hours. This method is ideal for achieving succulent and tender tails.
Braising: For a richer flavor and fall-off-the-bone texture, braising is the way to go. Simply brown the turkey tails in a pan before adding them to a flavorful braising liquid and simmering for 2 to 3 hours.
Boiling: This is the quickest method, but it can result in slightly drier turkey tails. Boil the tails in water for around 30 to 45 minutes, depending on their size.
Important Note: Regardless of the method you choose, it’s crucial to ensure that the internal temperature of the turkey tails reaches 165°F (74°C) for safe consumption. Use a meat thermometer to check the temperature accurately.
Additional Tips for Stovetop Success
- Start with thawed turkey tails: If using frozen tails, thaw them completely in the refrigerator before cooking.
- Season generously: Enhance the flavor of your turkey tails with your favorite seasonings, such as paprika, garlic powder, or a dry rub.
- Baste with love: During the cooking process, baste the turkey tails with the cooking liquid or a flavorful sauce to add extra moisture and flavor.
- Rest and serve: Once cooked, let the turkey tails rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bite.
Beyond the Stovetop: Other Cooking Methods
While the stovetop is a convenient option, you can also explore other cooking methods for smoked turkey tails:
- Oven-baking: Preheat your oven to 325°F (163°C) and bake the turkey tails for 45 minutes to 1 hour, or until they reach an internal temperature of 165°F (74°C).
- Slow cooker: For a hands-off approach, place the turkey tails in a slow cooker with your desired seasonings and liquid. Cook on low for 6-8 hours, or on high for 3-4 hours.
Cooking smoked turkey tails on the stovetop is a culinary adventure that yields flavorful and satisfying results. By understanding the factors that influence cooking time and following the guidelines provided, you can confidently create a dish that will tantalize your taste buds. So, fire up your stovetop, grab your favorite seasonings, and get ready to experience the magic of smoked turkey tails!
Frequently Asked Questions
Q: Can I cook smoked turkey tails in a pressure cooker?
A: Yes, you can! Pressure cook the turkey tails for 15-20 minutes, or until they reach an internal temperature of 165°F (74°C).
Q: What are some delicious ways to serve smoked turkey tails?
A: You can enjoy them on their own, add them to soups and stews, or incorporate them into your favorite recipes, such as collard greens with smoked turkey.
Q: How long do leftover smoked turkey tails last?
A: Store leftover turkey tails in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.
Q: Are there any health considerations when cooking smoked turkey tails?
A: While smoked turkey tails are delicious, they are also high in fat. Enjoy them in moderation as part of a balanced diet. If you are on a low-fat or low-sodium diet, consult your healthcare professional for guidance.
Collard greens with smoked turkey
Before you can cook your greens, you need to clean them very well. Collard greens grow in dirt and sand so it’s important to remove all debris before cooking. I think the best way is to put the greens in your CLEAN sink and soak them in a solution of one tablespoon vinegar and cold water. Cold water is important because you don’t want the greens to wilt. Let them soak for about an hour. After an hour, drain the water they have been soaking in and give them another rinse in cold water. Keep washing/rinsing until the the greens are clean. After I’m satisfied the greens are clean, I run a second load of cold water into the sink and let the greens soak for a further ten or so minutes. Take a clear glass cup and dip it in the water. Your greens are clean and prepared for drying and chopping if the water in the glass is clear. If the water is still murky, they are not clean. **You are welcome to use the prepared collard greens that are included in the bag if you don’t want to spend a few hours cleaning greens. They are already cut and cleaned. **.
After cleaning, pat the collard greens down with paper towels to help them absorb some of the moisture. So you can cut your greens 2 ways….
Technique 1: cut off the thick stem, stack a few greens on top of one another, roll them horizontally, and chop them into tiny pieces.
Method 2: remove the thick stem and fold the greens in half and tear them into small pieces.
Though I usually end up tearing them, I prefer method 1 because they look so pretty when they are perfectly cut.
Therefore, traditional Southern greens include some sort of meat, like ham hocks and smoked turkey legs, tails, and necks. In this recipe, we use smoked turkey tails, but you can use any type of meat that you like; the key is to use a meaty cut of smoke meat. So start off by rinsing your smoked turkey tails with cold water. I found these at Wegmans and they came 4 per pack. Once I’ve have rinsed them, they go into a large pot and I cover with water. After that, put the lid on and cook for 30 to 35 minutes on medium high, or until they are fork-tender. Carefully remove the meat from the pot and use 2 forks to pull the meat off the bone.
To the pot, add the oil, brown sugar, vinegar, Worcestershire sauce, greens, onions, and roughly 4 and a half cups of water. Add the smoked turkey meat back into the pot and stir everything together. Let the greens cook down for about an hour and a half and then add the dry seasonings. Cook for another 30 minutes and they are done. Drizzle some hot sauce on them for extra heat and enjoy!.
Collard greens with smoked turkey
- Author: Jaylynn Little
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Cuisine: American