Slow Roasted Turkey Tails
Oven-roasted turkey tails finished with a rich, sweet, and sticky caramelized glaze.
- 4 Servings
- 20 mins Prep Time
- 1 hr 30 mins Total Time
Ingredients
- 1 Package Shady Brook Farms® Turkey Tails (about 2 Lbs.)
- 2 tbs olive oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne (optional for heat)
- Fresh parsley for garnish
For the sauce:
- 4 tbsp butter
- 4 scallions (green and white parts separated and chopped)
- 4 large cloves of garlic, minced
- 2 tbsp soy sauce
- 1 tsp oyster sauce
- 2 tbsp brown sugar
-
Step 1
Preheat oven to 400°F. -
Step 2
Clean and trim the turkey tails then rinse and pat dry. Trim off any excess fat or oil glands. Rub turkey tails with olive oil. -
Step 3
In a large bowl, mix all dry seasonings (salt, black pepper, paprika, garlic powder, onion powder, and cayenne), then toss the turkey tails in the seasoning mixture until evenly coated. -
Step 4
Line a baking sheet with foil or parchment paper. Place a wire rack on top. This helps render the fat and keeps the tails crispy. -
Step 5
Roast in the oven for 45 - 55 minutes, turning half-way through. Pour off juices collected in pan and reserve for sauce. For extra crispy skin, broil for another 3 - 5 minutes watching closely to not over-char skin. Allow turkey tails to rest for 10 minutes. -
Step 6
While the tails are resting, melt butter in a skillet over medium heat. Add the scallion whites, garlic, and 2 tbsp reserved cooking liquid. Sauté 1–2 minutes until fragrant. Still over medium heat, stir in the soy sauce, oyster sauce, and brown sugar until dissolved. -
Step 7
Serve tails over rice, and drizzle sauce over top. Garnish with fresh parsley and scallions.
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