When we were in the supermarket last Sunday, there was this tray of turkey tails… being a fan of chicken tails (or chicken ass as they are popularly called in the Philippines), I couldn’t resist. My husband said they were too fatty. When I started cooking the turkey tails last Wednesday (just before I gave in to the terrible fever that came with the flu), I realized he was right. My plan was to boil them first so that the fat would go into the broth. By chilling the broth, the fat would float and harden on the surface and could be scraped off. After an hour of boiling the turkey tails, I could already see the amount of fat in the broth. But it didn’t look like I was anywhere near getting rid of all the fat that I intended to. Time for plan B. Slice the turkey tails and place them under the grill. That did the job. We had turkey tail cracklings stir fry. I know it sounds strange. But it was actually good.
4-5 turkey tails
2 medium sized carrots, thinly sliced
2-3 stalks of celery, cut into 1/4 inch slices
3/4 c. of sliced mushrooms (button or abalone)
3/4 c. of thinly sliced wood ears
1 tbsp. of finely minced garlic
1 tbsp. of finely minced ginger
1 onion, thinly sliced
1 tbsp. of finely minced parsley
2 tbsps. of oyster sauce
1 tbsp. of tapioca or corn starch
1-1/2 c. of broth
salt and pepper to taste
sugar to taste
3 tbsps. of cooking oil
sesame seed oil
Cooking procedure :
Simmer the turkey tails for about an hour. Drain and cool. Cut the meat into 1/2 inch slices. Place on an oven rack about an inch apart and season with salt and paper. Place a container underneath to catch the fat. Grill in the oven until well-browned. If necessary, turn over to brown the other side.
While the turkey tails brown, prepare the stir fry.
Heat the cooking oil in a wok. Saute the garlic and ginger until fragrant. Add the sliced onion, carrot, celery and mushrooms. Stir fry for a few minutes. Season with salt, pepper and a little sugar. Disperse the starch in the broth. Stir in the oyster sauce and about half a teaspoon of sesame seed oil.
Drain the turkey tail slices on several layers of absorbent kitchen paper. Add to the cooked vegetables. Toss a few times. Serve at once.