Smoked turkey tail
Smoked turkey tail is a savory dish made from the fatty, skin-covered tail of a turkey that has been slow-smoked over wood chips. It is a traditional soul food and barbecue delicacy in the American South, prized for its rich, smoky flavor and tender, gelatinous texture when cooked properly.
🍽️ Nutrition at a glance
This dish is very high in fat and protein, with virtually no carbohydrates, making it a dense source of energy. A single serving provides a significant amount of protein, B vitamins (especially niacin and B6), and minerals like selenium and phosphorus.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 28 g |
| Carbs | 0 g |
| Fat | 40 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 850 mg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.6 mg |
| Selenium | 30 mcg |
| Phosphorus | 250 mg |
| Zinc | 3.5 mg |
| Iron | 1.5 mg |
| Potassium | 220 mg |
| Thiamine (B1) | 0.2 mg |
Per 1 smoked turkey tail (about 140 g) · estimated, varies by recipe
💡 What's interesting
Culturally, smoked turkey tails are a classic example of 'nose-to-tail' eating, transforming a less common cut into a flavorful delicacy. Nutritionally, while high in fat, the smoking process adds unique antioxidants, and the cut is a surprisingly good source of the trace mineral selenium.
