When it comes to Thanksgiving feasts, the turkey is often the star of the show. But have you ever heard of the smoked turkey butt? This often-overlooked part of the bird is actually a hidden gem that many chefs argue is the best bite of the entire turkey. In this article, we'll explore the history of the turkey butt, its culinary uses, and why it's worth giving it a try.
The Origins of the Turkey Butt
After World War II, the U.S. poultry industry found itself with an excess of turkeys. In an attempt to cater to the American preference for white meat, producers started removing the turkey tails before selling the birds. These tails, which are actually the part that connects the showy feathers and houses the oil-preening gland, were seen as undesirable.
However, this trend of favoring white meat over dark meat led to a surplus of turkey tails. The meat industry saw an opportunity to turn this byproduct into a profitable export. One of the destinations for these turkey butts was the Samoan Islands, where meat was scarce and the locals started consuming them in large quantities.
The Impact on Samoan Health
As the consumption of turkey tails increased in Samoa, so did the health problems associated with a Western diet. The once-healthy Samoan lifestyle, which consisted of a diet rich in bananas, coconut, taro, and seafood, was overshadowed by the introduction of unhealthy processed meats. By 2007, Samoans had a staggering 93 percent rate of being overweight or obese.
In an effort to improve the health of their people, Samoa implemented a ban on turkey tail imports. This ban encouraged locals to turn to healthier food choices. However, the powerful U.S. poultry industry was not pleased with this decision. Samoa's application to join the World Trade Organization (WTO) was blocked until they lifted the ban on turkey tails. In 2011, Samoa gave in and allowed the importation of turkey tails in order to participate in the WTO.
Rediscovering the Turkey Butt
Despite its controversial history, the smoked turkey butt has gained popularity among food enthusiasts and those looking to reduce food waste. Many chefs and home cooks have discovered the rich and flavorful meat that lies within this often-discarded part of the bird.
One popular way to enjoy smoked turkey butt is by slow-cooking it. The meat becomes tender and flavorful, making it a delicious addition to dishes like stews, beans and rice, or collard greens. Villari Foods, a family-owned meat producer, even sells packaged turkey tails in Walmart stores across the United States.
Try This Smoked Turkey Butt Recipe
If you're curious to try smoked turkey butt for yourself, here's a simple recipe recommended by Villari Foods:
- 6 Villari Brothers smoked turkey tails
- ½ green bell pepper, chopped
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 3 cups chicken stock or chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 teaspoons fresh chopped curly parsley
Melt butter in a large Dutch oven or stockpot. Add the chopped onions, peppers, and celery, and cook until the onions are translucent. Add flour to make a roux and cook until it turns light brown. Gradually add the broth or stock, whisking until the sauce thickens. Preheat the oven to 350 degrees F and place the smoked turkey tails in a roasting pan. Stir in the garlic powder, onion powder, and thyme into the sauce, and pour it over the turkey tails. Cover the pan and let it cook for 2½ hours. Uncover, stir the turkey tails, and cook for another hour. Serve the smoked turkey tails on a bed of white rice, spooning the sauce over them. Garnish with fresh chopped parsley.
Embracing Responsible Food Choices
The story of the smoked turkey butt serves as a reminder of the importance of responsible food choices. By consuming more of the turkey, including the often-discarded parts, we can reduce food waste and support sustainable farming practices. Additionally, by choosing to buy locally sourced turkey tails, we can help support local farmers and reduce the need for exporting them to countries that may not want them.
So, this Thanksgiving, consider giving the smoked turkey butt a try. Whether you roast it, smoke it, or slow-cook it, this unique delicacy is sure to add a burst of flavor to your holiday feast. Let's celebrate the whole bird and make a statement against food waste and the globalized poultry industry.
Frequently Asked Questions
What is the turkey tail on a turkey?
The turkey tail refers to the triangular part at the end of the turkey that turns crispy when roasted. It is often overlooked and discarded, but many chefs argue that it is the best bite of the bird.
Why were turkey tails discarded in the past?
After World War II, the U.S. poultry industry started favoring white meat over dark meat. The turkey tails, which are dark and not technically the tail, were seen as undesirable and were often removed before the birds were sold.
What is the impact of turkey tail consumption in Samoa?
When the poultry industry started discarding turkey tails in Samoa, the locals began consuming them in large quantities. This shift in diet, from healthy traditional foods to processed meats, led to a significant increase in health problems such as obesity and type II diabetes.
How can I enjoy smoked turkey butt?
Smoked turkey butt can be slow-cooked to achieve tenderness and flavor. It can be added to dishes like stews, beans and rice, or collard greens. It can also be roasted, smoked, or marinated to enhance its taste.
Let's embrace responsible food choices and celebrate the whole bird this Thanksgiving by giving the smoked turkey butt a chance. By doing so, we can not only enjoy a unique and delicious delicacy but also contribute to reducing food waste and supporting sustainable farming practices.
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