The triangular flap of skin on the butt end of a turkey, which is the stub of the tail, should absolutely, definitely be left intact before the bird goes in the oven to roast, concur hounds. This bit roasts up crisp and fatty, and is highly prized by many. “It’s the best part, traditionally reserved for Cook (or, if Cook permits, Carver). After roasting, you snap it off and eat the whole thing, including the tender bones, which are yummy,” explains Karl S.

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