Smoked turkey butts, often referred to as "parson's nose**, "pope's nose", or "sultan's nose" due to their distinctive shape, are the upper section of the turkey's neck that connects the ornamental tail feathers. This part of the turkey is often discarded, but it is highly flavorful and can be roasted, boiled, baked, or smoked to enhance its taste.
History and Background
After World War II, the United States poultry industry experienced a surplus of turkeys, leading to efforts to market the byproduct more effectively. The turkey butts, or tail, was particularly desirable for their fatty, rich flavor and versatility in culinary applications. In the Samoan Islands, a tradition of consuming turkey tails emerged as a response to Western influences and rising health concerns associated with Western diet. Today, turkey tails have gained popularity among food enthusiasts and are increasingly being celebrated as a delicacy worth seeking out.
