Turkey Wings & Turkey Stock Recipe

This recipe yields succulent turkey wings and a rich, flavorful turkey stock. The wings can be enjoyed as a main dish, while the stock serves as an excellent base for soups, gravies, and more.


For the Turkey Wings:

  • 4 large turkey wings
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

For the Turkey Stock:

  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 12 cups water


1. Prepare the Turkey Wings:

  1. Preheat your oven to 375°F (190°C).
  2. Place the turkey wings in a large baking dish.
  3. Drizzle the olive oil over the wings, ensuring they are well coated.
  4. Season the wings with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Rub the spices into the wings for even coverage.
  5. Bake in the preheated oven for 1.5 to 2 hours, or until the wings are golden brown and cooked through (internal temperature should reach 165°F/74°C).
  6. Remove the wings from the oven and set aside.

2. Make the Turkey Stock:

  1. While the wings are baking, start the stock. Place the onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and rosemary into a large stockpot.
  2. Add the baked turkey wings (including any drippings from the baking dish) to the pot.
  3. Pour in the water, ensuring all ingredients are submerged.
  4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 3 to 4 hours. Skim off any foam or impurities that rise to the surface.
  5. After simmering, strain the stock through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
  6. Let the stock cool to room temperature, then refrigerate. Once chilled, skim off any fat that solidifies on the surface.

3. Serving and Storing:

  • Serve the turkey wings hot with your favorite sides.
  • The turkey stock can be stored in airtight containers in the refrigerator for up to 5 days or frozen for up to 3 months.

Enjoy your delicious turkey wings and versatile turkey stock!

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