Turkey tails stir fry

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.

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