Slow-Cooked Turkey Wings with Mushroom Gravy
Craving turkey? Try this recipe for slow-cooked turkey wings with mushroom and vegetables. This is so easy to make and I can guarantee you'll love it.
Ingredients
- 8 small turkey wings approximately 5–6 lbs total
- 3 tablespoons butter preferably pastured
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 8 ounces mushrooms cremini or white button, stems separated and caps sliced
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 stalks celery chopped
- 4 medium carrots chopped
- 1 tablespoon granulated garlic powder
- 1 tablespoon dried basil
- 1 teaspoon salt to taste
- 1 teaspoon pepper
- 3 cups chicken broth
Instructions
- Preheat oven to 350°F / 175°C (160°C fan-forced). Wash your turkey wings and pat them completely dry with paper towels — this helps the skin crisp later. Season all sides generously with salt, pepper, granulated garlic powder, and dried basil. Arrange the wings in a single layer in a large roasting pan or 9x13 inch (23x33cm) baking dish and set aside.
- Melt the butter in a large saucepan or skillet over medium heat. Add half of the chopped onion and half of the minced garlic; sauté for 2 minutes until fragrant. Add the reserved mushroom stems and half of the sliced mushroom caps; cook for 3–4 minutes until softened. Sprinkle the flour over the mushroom mixture and stir well to coat — cook for 1 minute to eliminate the raw flour taste. Slowly pour in ½ cup (120ml) of chicken broth, stirring constantly as it thickens. Gradually add another 1½ cups (360ml) of broth and the cup of heavy cream, alternating in ½-cup increments and stirring between each addition until the sauce is smooth and thickened. Season with salt and pepper to taste, then remove from heat. Reserve the remaining 1 cup (240ml) of chicken broth for later.
- Spoon about one-third of the mushroom gravy over the turkey wings, turning to coat evenly. Reserve the remaining gravy. Cover the baking dish tightly with aluminium foil and bake at 350°F / 175°C (160°C fan-forced) for 1½ to 2 hours.
- When the wings are browning and the juices are bubbling, remove from the oven. Carefully drain the turkey drippings from the baking dish and stir them into your reserved mushroom gravy. Add the remaining 1 cup (240ml) of chicken broth to the gravy and stir well.
- Scatter the remaining chopped onion, minced garlic, carrots, and celery around the wings in the baking dish. Arrange the remaining sliced mushroom caps over the top. Pour the enriched mushroom gravy evenly over everything.
- Return to the oven uncovered and bake for an additional 30–60 minutes, or until the turkey wings reach an internal temperature of 175°F / 80°C and the meat pulls easily from the bone without falling off. Serve over rice or pasta, and enjoy!
Nutrition
Serving: 1servingCalories: 1045kcalCarbohydrates: 20gProtein: 76gFat: 73gSaturated Fat: 30gPolyunsaturated Fat: 11gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 333mgSodium: 1581mgPotassium: 1554mgFiber: 4gSugar: 8gVitamin A: 11515IUVitamin C: 8mgCalcium: 178mgIron: 6mg
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