Got turkey tails around here but I have not seen that color combo. Interesting.
If you were asking about Blewits, they are said to be meaty and complex. I thought they were a little too funky, almost a locker room effect, and put it down to waiting too long to pick them. Sad too because I must have picked a peck or two and started cooking them up to freeze. I waited a day and tried em again and just didn't like them. Will surely try again though if I find them young and tender.
Mine were tan on top, violet underneath.
I always do about 5 kinds of identification before trying a new one. Habitat, time of year, size, color, other aspects of appearance (which has half a dozen properties at least: structure, cap, gills, etc.), and finally, an overnight spore print. Then cook them up and eat two bites, leaving a couple uncooked just in case they need more ID later. If the two bites sit well then have at em. I've eaten maybe half a dozen common edible varieties in my area with no problems yet. The safest are ones that are not known to have poisonous lookalikes. Some that are edible do, and I don't bother with those. Not enough of an expert at it.
