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Cooking Turkey Wings
Posted on 10/3/21 at 11:43 pm
Posted on 10/3/21 at 11:43 pm
I love them, but I haven’t cooked them separate from the whole turkey. I have mixed feelings about browning with a crispy skin and smothered.
What are your recipes for either or a mix of both methods ?
What are your recipes for either or a mix of both methods ?
This post was edited on 10/4/21 at 10:56 am
3
Posted on 10/4/21 at 4:54 am to Gris Gris
I love them as well. Lately I've been buying the cut up wings, tossing in avo oil, SPG and cayenne then bake on 325 for a couple/three hours. It renders the fat out of the skin beautifully and leaves it with a slight crisp but also almost sticky. Hard to explain but damn, I want some now.
eta: can definitely brown them first then finish in the oven (which would speed up my process).
eta: can definitely brown them first then finish in the oven (which would speed up my process).
This post was edited on 10/4/21 at 4:56 am
Posted on 10/4/21 at 7:32 am to Gris Gris
Highly seasoned and then smoked till done.
Now, my favorite dish with turkey parts is Turkey Neck Stew.
Season the turkey necks after cleaning off a lot of the sinew and fat from them, brown them first then use the oil to make a roux. Add the trinity, garlic and I use fried turkey stock I make after frying turkeys from the carcasses as my liquid.
Cook the necks until the meat starts falling off the bones, remove the necks and pick the meat off and then return it to the gravy. Serve over rice. Cheap, hearty meal.
Now, my favorite dish with turkey parts is Turkey Neck Stew.
Season the turkey necks after cleaning off a lot of the sinew and fat from them, brown them first then use the oil to make a roux. Add the trinity, garlic and I use fried turkey stock I make after frying turkeys from the carcasses as my liquid.
Cook the necks until the meat starts falling off the bones, remove the necks and pick the meat off and then return it to the gravy. Serve over rice. Cheap, hearty meal.
Posted on 10/4/21 at 8:41 am to gumbo2176
quote:
smoked till done.
I usually smoke turkey wings and make a turkey wing, chicken thigh, and sausage gumbo. I take off the smoked tips and bag those. I add the tips whenever I make my next stock.
Posted on 10/4/21 at 8:46 am to Saskwatch
quote:
. I take off the smoked tips and bag those. I add the tips whenever I make my next stock.
I generally fry about 5-6 turkeys a year and use the carcasses for making my fried turkey stock.
I also buy lots of 10 lb. bags of chicken leg quarters and split breasts when on sale and use anything I cut off them to make my chicken stock. Between the two birds, I probably make 20 or more quarts of stock to use, along with shrimp stocks, oyster liquor, beef stock, etc. that I keep in my freezer.
Nothing beats a good stock added to anything you cook, especially soups, stews and gumbos.
Posted on 10/4/21 at 8:52 am to gumbo2176
quote:
Nothing beats a good stock added to anything you cook, especially soups, stews and gumbos.
a homemade stock is a real game changer. I haven't found a great way to store it though. everytime I put it in a plastic container to freeze the container cracks or some other mishap.
Posted on 10/4/21 at 9:08 am to Saskwatch
quote:
I haven't found a great way to store it though. everytime I put it in a plastic container to freeze the container cracks or some other mishap.
I let my stocks cool and refrigerate them to allow any fats to rise and congeal. Then I remove the fat layer and I cook my stocks so long they are no longer a liquid once refrigerated and turn into an aspic----more like jello in consistency.
I'll ladle that into quart freezer bags and before sealing them I get all the air out the bag, then zip it shut. I'll lay them down on the shelves in the freezer and let them freeze flat and they stack very easily that way.
ETA: If using plastic storage containers, don't fill to the top and leave about 1 inch of head space for expansion when the liquid freezes. That should help keep the containers from cracking.
I freeze water for large containers of ice and use those mixed nut plastic containers from Costco that hold about 1/2 gallon of water. I will leave about 1 1/2 inches of head space and have never had one crack that way.
This post was edited on 10/4/21 at 9:22 am
Posted on 10/4/21 at 11:01 am to gumbo2176
quote:
Highly seasoned and then smoked till done.
I love them smoked as well, but I'm more looking for an oven method where they are browned, but also make a gravy/sauce.
For stocks, I use the carcass and bones of the turkey. If I freeze that in containers, I leave room at the top of the container for expansion when it freezes. I also put a layer of plastic wrap over the top of the stock and push all the air bubbles out which essentially vac seals the stock in the container to prevent air and any freezer burn.
Posted on 10/4/21 at 11:02 am to Gris Gris
i cook smothered turkey wings in a gravy all the time. cut them into medalions and brown the hell out of em.
Posted on 10/4/21 at 4:01 pm to gumbo2176
quote:
Nothing beats a good stock added to anything you cook, especially soups, stews and gumbos.
Yep. My aunt gave me 5-6 heavy duty plastic cottage cheese containers- 48 oz each. I have 2-3 in the freezer now. BIL is coming in from North Carolina this weekend, so gumbo is on the menu.
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