Cooking Smoked Turkey Tails Food
GREEN BEANS WITH POTATOES AND SMOKED TURKEY
Steps:
- Place the turkey tails and onion in a 4-quart Dutch oven and fill halfway with water. Season the water with the salt and 1 teaspoon pepper. Bring the water to a boil, then cover and simmer over low heat until the meat falls off the bones, about 2 hours. Remove and discard the bones and skin; return the meat to the pot.
- Add the potatoes and green beans to the Dutch oven and simmer until the green beans are very tender and the potatoes can be pierced easily with a knife, about 20 minutes.
- Meanwhile, melt the butter in a small skillet, then add the garlic and remaining teaspoon black pepper and cook for 2 minutes. When the beans and potatoes are done, scoop with a slotted spoon to a serving dish and drizzle with the garlic butter.
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- Place oil and turkey tail in a large saucepan. Set over medium heat and cook, turning occasionally, until brown on all sides, about 5 minutes. Add onion; cook, stirring occasionally, until starting to take on some color, about 4 minutes. Add bell pepper; cook, stirring, 1 minute. Add garlic, hot sauce, peperoncini, brine, thyme, and beans, then pour in broth. Bring to a boil; reduce heat and simmer, skimming any foam from surface, until beans are tender and liquid thickens slightly, about 2 hours. Shred meat on tail and mix into beans; discard tail.
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