These Braised Turkey Wings are cooked low and slow in a dutch oven, and served with a pan gravy made from the braising liquid.
- 4 turkey wings
- 2 tablespoons canola oil
- 2 large shallots, large dice
- 1 carrot, large dice
- 2 celery stalks, large dice
- 3 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- 4 sage leaves, fresh
- 2 bay leaves, dried
- 1/4 cup dry white wine
- 4–5 cups chicken stock
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- salt, to taste
- pepper, to taste
- Preheat oven to 325°F.
- In a Dutch oven or an oven safe pot, sear the turkey wings until browned in canola oil, over a medium-high flame.
- Remove the turkey wings and add shallots carrot and celery. Sauté until the shallots are translucent.
- Deglaze the pot with the white wine, and simmer until the wine is reduced 80% of the way or until the pan is almost dry. Make a bouquet garni by tying all of the herbs together with the kitchen twine.
- Return the turkey wings to the pot, along with the bouquet garni and enough chicken stock to go up 2/3rd’s of the way.
- Bring to a boil, cover and place into the oven for two hours.
- Remove the turkey wings from the pot and in a separate saucepan over medium heat, start to make the roux by melting the butter and sprinkling the all purpose flour into, whisking to create a paste. Start adding the liquid from the turkey wings into the roux a little at a time while whisking vigorously just until it becomes smooth. Once the roux is smooth, add it to the rest of the liquid in the Dutch oven and whisk to combine.
- Bring to a simmer. Season with salt and pepper to taste. Serve with the turkey wings.
- Optional: You can crisp up the skin on the turkey wings by sticking them under the broiler for 5-7 minutes.