G
Guest
Guest
I've been experimenting with different preparations and have not yet nailed it. How do you make them?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
michael-in-phoenix
Well-known member
I only use wings when I make turkey gravy for a turkey prepared on the smoker or the...
...barbeque. I find the drippings too smoky to make the kind of gravy I like, so I roast 3 or 4 wings to get the drippings.
I usually just roast them at 325 degrees in a roasting pan, uncovered, poised atop some carrot and celery sticks. I might add a bit of water or stock if it gets too dry, and baste them a couple of times.
I use the meat for sandwiches, turkey salad, etc.
Michael
...barbeque. I find the drippings too smoky to make the kind of gravy I like, so I roast 3 or 4 wings to get the drippings.
I usually just roast them at 325 degrees in a roasting pan, uncovered, poised atop some carrot and celery sticks. I might add a bit of water or stock if it gets too dry, and baste them a couple of times.
I use the meat for sandwiches, turkey salad, etc.
Michael
G
Guest
Guest
thanks
I've been looking for both tender meat and crispy skin. So far I have tried slow-roasting, both covered and uncovered, followed by broiling or a few minutes on a blazing hot grill.
I've been looking for both tender meat and crispy skin. So far I have tried slow-roasting, both covered and uncovered, followed by broiling or a few minutes on a blazing hot grill.
steve2-in-la
Well-known member
We like 'em, Smothered 'Gullah" style; recipe follows:
Baked “Gullah” Style Turkey Wings with Peppers
Saveur #138|May 2011 issue, with the article Specialty of the House. Slow-braised turkey with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika. Their menus are rooted in the Gullah tradition—Gullah being the name given to slaves from West Africa who worked in the area's rice plantations and later settled in Charleston and the surrounding Low country region. The Gullahs developed a magnificent makeshift cuisine of one-pot meals, transcendent seasonings, precision deep-frying, and countless iterations of okra soup (a relative of Creole gumbo, but with rice on the side instead of in the bowl) and perloo (sometimes called pilau or prioleau in Charleston), a slow-cooked, deeply flavored rice and meat stew. Serves 8
3-4 WHOLE TURKEY LEGS, cut in sections
KOSHER SALT, BLACK PEPPER and PAPRIKA to taste
¼ cup CANOLA OIL
4 CLOVES GARLIC, roughly chopped
2 LARGE GREEN PEPPERS, stemmed, seeded, cut in ½” thick strips
2 LG YELLOW ONIONS, halved lengthwise, cut in ½” slices
¼ cup TOMATO PASTE
1 cup CHICKEN STOCK
Heat oven to 400º F. Season turkey liberally with salt, pepper, and paprika. Heat oil in an 8-qt saucepan over medium-high heat. Working in batches, add turkey, skin side down, and cook until skin is golden brown, about 6 minutes.
Transfer turkey to a large roasting pan, skin side up, and set aside.
Return pan to heat and add garlic, peppers, and onions; cook, stirring, until vegetables begin to soften, about 8 minutes.
Stir in tomato paste, cook for 1 minute, and then add stock; scrape browned bits off bottom of pan and mix.
Pour vegetables and stock around turkey, and bake until turkey is browned and cooked through, about 1 hour.
Baked “Gullah” Style Turkey Wings with Peppers
Saveur #138|May 2011 issue, with the article Specialty of the House. Slow-braised turkey with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika. Their menus are rooted in the Gullah tradition—Gullah being the name given to slaves from West Africa who worked in the area's rice plantations and later settled in Charleston and the surrounding Low country region. The Gullahs developed a magnificent makeshift cuisine of one-pot meals, transcendent seasonings, precision deep-frying, and countless iterations of okra soup (a relative of Creole gumbo, but with rice on the side instead of in the bowl) and perloo (sometimes called pilau or prioleau in Charleston), a slow-cooked, deeply flavored rice and meat stew. Serves 8
3-4 WHOLE TURKEY LEGS, cut in sections
KOSHER SALT, BLACK PEPPER and PAPRIKA to taste
¼ cup CANOLA OIL
4 CLOVES GARLIC, roughly chopped
2 LARGE GREEN PEPPERS, stemmed, seeded, cut in ½” thick strips
2 LG YELLOW ONIONS, halved lengthwise, cut in ½” slices
¼ cup TOMATO PASTE
1 cup CHICKEN STOCK
Heat oven to 400º F. Season turkey liberally with salt, pepper, and paprika. Heat oil in an 8-qt saucepan over medium-high heat. Working in batches, add turkey, skin side down, and cook until skin is golden brown, about 6 minutes.
Transfer turkey to a large roasting pan, skin side up, and set aside.
Return pan to heat and add garlic, peppers, and onions; cook, stirring, until vegetables begin to soften, about 8 minutes.
Stir in tomato paste, cook for 1 minute, and then add stock; scrape browned bits off bottom of pan and mix.
Pour vegetables and stock around turkey, and bake until turkey is browned and cooked through, about 1 hour.
G
Guest
Guest
thanks, that's an approach I haven't tried but will do so next time