Tender As Can Be Turkey Wings Drumsticks and Necks
Get ready for a hearty and comforting meal with the "Tender As Can Be Turkey Wings, Drumsticks, and Necks" recipe, where every bite is packed with rich, savory flavors. Perfectly seasoned and slow-simmered in a blend of aromatic herbs like thyme, rosemary, and bay leaves, the turkey pieces become irresistibly tender and juicy. This dish features a medley of fresh vegetables—carrots and celery—for added texture and color, while a luscious homemade gravy, thickened with a cornstarch slurry, ties everything together beautifully. Ideal for cozy family dinners or festive gatherings, serve this wholesome creation alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the flavorful broth. With straightforward instructions and bold ingredients, this recipe transforms simple turkey cuts into an unforgettable culinary masterpiece that’s sure to impress. Keywords: turkey wings and drumsticks, tender turkey recipe, slow-cooked turkey, turkey with gravy, comfort food dinner.
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Recipe Information
Ingredients
- 2 pieces Turkey wings
- 2 pieces Turkey drumsticks
- 4 pieces Turkey necks
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken or turkey broth
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 leaves Bay leaves
- 3 medium Carrots, sliced into rounds
- 2 stalks Celery stalks, sliced
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Unsalted butter
- 2 tablespoons Cornstarch
- 3 tablespoons Cold water
Instructions
Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Pat the turkey wings, drumsticks, and necks dry with paper towels. Season with salt, black pepper, and smoked paprika on all sides.
Add olive oil to the pot. Sear the turkey pieces in batches, 4-5 minutes per side, until golden brown. Remove and set aside on a plate.
Reduce heat to medium and add the butter to the pot. Once melted, add the diced onions and cook for 5 minutes, or until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken or turkey broth, scraping the bottom of the pot to release browned bits. Add the thyme, rosemary, and bay leaves.
Return the turkey pieces to the pot, ensuring they are mostly submerged in the broth. Increase the heat and bring to a gentle boil.
Reduce the heat to low, cover the pot, and let simmer for 90 minutes, stirring occasionally.
After 90 minutes, add the sliced carrots and celery to the pot. Cover and continue simmering for an additional 30 minutes, or until the turkey is fall-off-the-bone tender.
Remove the turkey and vegetables from the pot. Discard the herb sprigs and bay leaves.
In a small bowl, whisk together the cornstarch and cold water to make a slurry.
Turn the broth heat to medium and whisk in the slurry. Simmer for 5-7 minutes until the gravy thickens.
Return the turkey and vegetables to the pot, coating them in the gravy. Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
4100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.3 g | 362% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1480 mg | 493% | |
| Sodium | 5996 mg | 261% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.9 g | ||
| Protein | 316.1 g | 632% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5252 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
