This Thursday, while most American families jockey over white and dark meat on the Thanksgiving turkey, some others will fight for a piece of the tail. It's rich and fatty; it's been described as "concentrated dark meat." But Michael Carolan, who teaches about food and sociology at Colorado State University, says he had to call about a dozen grocery stores on Colorado's Front Range to find one. He says most turkeys sold commercially in the U.S. don't include the tail. Instead, they get exported to places where they're more commonly eaten -- and even considered a delicacy.

Carolan wrote about turkey tails recently, explaining "the tail is actually a gland that attaches the turkey’s feathers to its body. It is filled with oil that the bird uses to preen itself, so about 75 percent of its calories come from fat." Carolan also has a new book out called "No One Eats Alone: Food as a Social Enterprise."