Turkey Tail Adobo is a local favorite and super good with rice. It's saucy and tangy, braised in vinegar and soy sauce along with peppercorns, ginger, and garlic. It's a cozy, warm dish that's packed with flavor ^_^
'Tis the season! I only think about turkey tails when in Hawaii, and only during the holiday season. Come November, you start to notice turkey tails at all the local supermarkets, stocked next to the chicken and pork. It's reasonably priced and real tasty when cooked low and slow.
Turkey tails are a richer, fattier cut which is why it's so good when cooked adobo-style, gently braised with vinegar and soy sauce. We also add in green beans, gotta get some vegetables in!
I love all kinds adobo (especially chicken adobo), especially during cooler months. And don't forget to cook rice. You really need to eat this with rice.
Many local Hawaii cookbooks have turkey tail recipes - they all differ, and it's just a matter of personal preference and style. This adobo recipe is based off one from Sam Choy's in the Kitchen: Family Recipes Featured on Khon2.
I bought the cookbook at the Mutual Publishing store/office in Kaimuki last week (they have a great sale section). You can also find the book online.
There are multiple turkey recipes in this cookbook. Think turkey patties and Spanish rice with ground turkey. Both sound good...I will try them soon!
Ingredients
Here's what you'll need:
- Turkey tails - Most locals supermarkets sell this. I saw it at both Times and Foodland in Honolulu for about $3.50 per pound.
- Ginger
- Garlic
- Green beans
- Bay leaves
- Whole peppercorns
- White vinegar
- Soy sauce
Instructions
Let's get cooking!
In a big pot over medium-high heat, add a little oil and brown the turkey tails on all sides. It usually takes about 3-5 minutes per side. Depending on how big your pot is, you might have to do this in two batches.
Add the browned turkey tails back into the pot, and turn the heat to low heat. Add the sliced ginger and smashed garlic cloves.
Then add the green beans, bay leaves, peppercorns, vinegar and soy sauce.
Add enough water to cover the the turkey tails. Give it all a gentle mix. Put a lid on the pot and turn the heat up to high heat.
Bring everything to a boil. Then turn heat down to a simmer, and simmer for one hour until the turkey tails are nice and tender.
If there is still a lot of liquid in the pot after one hour, just remove the lid and turn the heat back up to high heat. Let cook for another 10 minutes until the liquid reduces.
Use tongs to remove the turkey tails to a shallow bowl. Put all the green beans on top and pour over the sauce/liquid/broth. Eat hot (with rice!) and enjoy ^_^
FAQ and Tips
Make turkey jook! It's our morning-after-Thanksgiving tradition ^_^
Chicken adobo is a classic and this recipe uses three forms of coconut (coconut oil, milk, and vinegar)!
...which is why it works well as an adobo (the vinegar helps cut the fat). If you want there to be less fat, prepare this recipe the night before and let it sit in the refrigerator overnight. All the fat will rise to the top. Remove the fat with a spoon the next morning before reheating the dish.
Turkey Tail Adobo Recipe
Turkey Tail Adobo
Ingredients
- 3 pounds turkey tails
- 1 2-inch knob ginger peeled and thinly sliced
- 1 head garlic peeled and smashed
- ½ pound green beans trimmed
- 6 bay leaves
- 1 tablespoon whole peppercorns
- ⅓ cup white vinegar
- 3 tablespoons soy sauce
Instructions
- In a big pot over medium-high heat, add a little oil and brown the turkey tails on all sides. It usually takes about 3-5 minutes per side. Depending on how big your pot is, you'll likely have to do this in two batches.
- Add all the browned turkey tails back into the pot, turn the heat to low. Add the sliced ginger and smashed garlic cloves.
- Then add the green beans, bay leaves, peppercorns, vinegar and soy sauce.
- Then add enough water to cover the the turkey tails. Give it all a gentle mix. Put a lid on the pot and turn the heat up to high heat.
- Bring everything to a boil. Then turn heat down to a simmer, and simmer for 1 hour until the turkey tails are nice and tender.
- If there is a lot of liquid in the pot after 1 hour, just remove the lid and turn the heat up to high. Let cook for another 10 minutes until the liquid reduces.
- Use tongs to remove the turkey tails to a shallow bowl. Put all the green beans on top and pour over the sauce/liquid/broth. Eat hot (with rice!) and enjoy ^_^
Mahalo for Reading!