Turkey Stock & Turkey Wings!

Instead of being fried, these turkey wings are baked. However, it is extremely crispy and flavorful.

Then use the leftovers to make the finest turkey stock you’ve ever had… ideal for homemade soup or freezing for later use during the holidays.

Prep Time : 5 mins
   Cook Time : 1 hr
      Total Time : 1 hr 5 mins


  • 8 Whole Turkey Wings

  • 1/4 cup olive oil

  • 3 tbsp poultry seasoning

  • kosher salt and pepper to pepper to taste

  • carrots, onions, celery, parsley, if making turkey stock

  • Instructions

    Preheat the oven to 375 degrees Fahrenheit.
    Place the turkey wings in a big casserole dish or on a baking sheet, keeping in mind that the turkey will exude liquids, and you don’t want them to overflow – so choose a pan with sides!
    Olive oil should be brushed on both sides of the wings. Season with salt and pepper and poultry seasoning. Place the wings in the oven for 30 minutes, covered with foil.
    Remove the wings from the oven, increase the temperature to 425 degrees, remove the foil, and return them to the oven for another 30 minutes. This should result in deliciously crispy wings! Treat these as if they were chicken wings. Toss them in wing sauce, spicy sauce, or a combination of the two. These, on the other hand, are excellent fresh out of the oven!!
    MAKE TURKEY STOCK from the bones and drippings from the pan! In a slow cooker, combine pan drippings, leftover bones, and wing stuffing. Add 2-3 carrots, a quartered onion, a handful of parsley, a piece of celery, or any other combination of veggie drawer junk that could go into turkey stock. (This is a great way to declutter your vegetable drawer!) I’ve been known to use the tops of carrots!) Fill the slow cooker halfway with water, turn it on low, and leave it to cook for the entire night. Turn off the slow cooker the next morning and set it aside to cool until you can handle the stock without being burned. Remove the large chunks of turkey bones and veggies with a kitchen spider (or a slotted spoon). Cover the top of your Ball or Mason jar with a strainer or cheese cloth and ladle the stock into clean jars. Any residual particles that you don’t want in your stock will be removed by straining them out. Place the jars in the fridge or freezer with their lids on. Depending on the size of your slow cooker, you’ll end up with a different amount of stock. I have a large one and have saved more than 3 quarts of the most delectable turkey stock, which I created from items that would otherwise go to waste. Let the holiday cooking begin!! I’m all set!

  • Recipe Notes;

    Note: turkey wings vary in size. Larger wings will take a bit longer. Make sure your poultry reaches 165 degrees when the temperature is taken in the thickest part of the wing. Meat should be white not pink.



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