Jamaican Style Turkey Tails

Since I stopped eating red meat back in 2003, I made it a point to learn how to modify recipes to suit my needs. This made the transition a lot easier. I come across a recipes all the time, and a lot of the time they require me or pork. I have to modify these recipes in order to fit how I eat and these Jamaican turkey tails I know exception. I will tell you though, this recipe tastes a lot like Jamaican style oxtails. How do I know? Because every single solitary person that has tried it. has told me so. Most people use turkey necks, but I use turkey tails initially it was because I could not find any non-smoked turkey necks, but you can use whichever you like. Try it for yourself and let me know.

Ingredients

• 2.5 lbs turkey tails

• ¼ cup brown sugar

• 1 Tablespoon soy sauce

• 1 Tablespoon Worcestershire Sauce

• 1 Tablespoon salt

• 2 teaspoons garlic powder

• 1 teaspoon black pepper

• 1 teaspoon ground allspice

• 1 teaspoon browning sauce

• 2 Tablespoons olive oil

• 1 yellow onion diced

• 1 bunch green onions chopped

• 1 Tablespoon garlic minced 

• 2 whole carrots sliced

• 1 scotch bonnet or habanero pepper seeds and membrane removed and diced

• 1 cup chicken broth

• 1 Tablespoon ketchup

• 1 teaspoon dried thyme

• 2 Tablespoons water

• 1 Tablespoon cornstarch

• 1 16 oz can Butter Beans drained

Instructions

Instant Pot Instructions 

• Clean turkey tails with water and vinegar, rinse and pat dry. Cover turkey tails with brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all-spice, and browning sauce and rub into turkey tails.

• Set Pressure Cooker on High Sauté and once hot, add olive oil. Next, add your larger turkey tail pieces to the pot, and brown on each side.

• Remove turkey tails after browning and place in bowl.

• Deglaze your pressure cooker by adding about 2 Tbsp of chicken broth to the insert. Take a wooden spatula and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, green onions, carrots, garlic, and scotch bonnet/habanero pepper. Stir and sauté for about 5 minutes or until the onions have softened.

• Add dried thyme, turkey tails, remaining chicken broth, and ketchup to the pressure cooker insert.

• Press “Cancel” on your Instant Pot. Cover and cook on high pressure for 45 minutes. Once timer is done, allow pressure cooker to naturally release.

• Once all pressure has released, open lid and remove turkey tails and vegetables, leaving liquid behind. Turn Pressure Cooker on sauté. Once liquid begins to simmer, create a corn starch slurry by combining corn starch and water to a separate bowl. Stir into simmering liquid. Add drained butter beans into pressure cooker and allow to simmer for about 5 minutes, until liquid is slightly thickened and butterbeans are warmed.

• Add turkey tails and vegetables back to the pressure cooker. Serve and enjoy :)

Slow Cooker Instructions

• Prepare the recipe as instructed up until the turkey tails need to be browned. Brown turkey tails over medium-high heat on the stovetop in a skillet. Once turkey tails are browned, deglaze skillet by adding 2 Tbsp of chicken broth. Add onions and carrots to skillet and stir until onions have softened. Add these ingredients to the slow cooker as well as all remaining ingredients, except the water, cornstarch, and butter beans. Cook on low heat for 8-10 hours or until turkey tails are tender. 30 minutes before serving, create a cornstarch slurry by combining corn starch and water to a separate bowl. Stir into slow cooker along with the drained butter beans.

Stove Top Instructions

• Follow the instructions above and then rather than placing in a slow cooker or pressure cooker, cook it on the stove on medium low heat for about 3 hours, stirring occasionaly or until turkey tails are tender. Add the slurry and butter beans when there is about 30 minutes left on the cook time.

And...It Is What It Is!