Smothered turkey wings, legs, or thighs are like a warm hug on your plate! These tender pieces of turkey are cooked slowly in a flavorful gravy until they’re super juicy and delicious.
Honestly, I can’t resist the rich gravy—it’s perfect for spooning over rice or mashed potatoes. And let’s be real, my family fights over the last wing! 😂
Key Ingredients & Substitutions
Turkey Wings, Legs, or Thighs: These pieces are ideal because they are juicy and full of flavor. For a leaner option, you can use turkey breast, but remember it cooks faster, so adjust the cooking times.
Spices: Feel free to play around with the spices! If you don’t have garlic powder or onion powder, fresh garlic and onion work great. You can also experiment with different spices like Italian seasoning or Cajun seasoning for a twist.
Vegetable Oil or Bacon Fat: Both options will add great flavor! You can substitute with olive oil or even butter if you prefer a richer taste. Keep in mind that butter burns easier, so lower the heat if you use it.
Chicken Broth: Homemade broth is fantastic, but store-bought works just fine! For a lower sodium alternative, look for low-sodium versions. If you’re vegetarian or vegan, use vegetable broth instead.
How Do I Get That Rich Gravy Consistency?
The gravy is the heart of this dish, and making it right is super important. Start with the roux to ensure it’s thick and flavorful. Here’s how to do it:
- Once the turkey is browned, the leftover bits in the pan are your friends! They add depth to the gravy, so don’t skip scrapping those up when you add the liquid.
- Cook the flour with onions and garlic for a couple of minutes. This helps it mix well, and makes sure the raw taste of flour is gone before you add the broth.
- If your gravy ends up too thick, stir in a little more broth or water until you reach your desired consistency. If it’s too thin, let it simmer with the lid off to reduce and thicken.
Following these tips will help you achieve a delicious gravy that begs to be spooned over your turkey and sides!
Smothered Turkey Wings, Legs, or Thighs
Ingredients You’ll Need:
- 3 to 4 lbs turkey wings, legs, or thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/4 cup vegetable oil or bacon fat
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth or stock
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour (for thickening)
- Fresh herbs (such as rosemary or thyme) for garnish
- Red pepper flakes or small chili for garnish (optional)
- Mashed potatoes or rice, for serving
How Much Time Will You Need?
Preparing this delicious dish will take about 15-20 minutes, with an additional 1.5 to 2 hours for simmering. This means you can relax while the turkey slowly cooks to tender perfection. Just think of the wonderful aromas filling your kitchen!
Step-by-Step Instructions:
1. Season the Turkey:
First things first, rinse those turkey pieces under cold water and pat them dry with paper towels. Then, sprinkle salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if you want a kick!) all over the turkey. Make sure every piece is well-coated!
2. Brown the Turkey:
In a large, heavy skillet or Dutch oven, heat the vegetable oil or bacon fat over medium-high heat. Once hot, add the turkey pieces skin-side down and brown them on all sides until they’re golden, which should take about 3-5 minutes per side. Once they’re browned, remove the turkey pieces and set them aside. They will return to the pan later!
3. Sauté the Onions and Garlic:
In the same pan, toss in the chopped onion and give them a good sauté until they become soft and translucent, about 5 minutes. Then, add in the minced garlic and cook for another minute or two until you can smell that amazing aroma!
4. Make the Roux:
Now sprinkle the all-purpose flour over the onions and garlic while stirring constantly. This creates a roux and helps thicken our gravy. Cook for about 2 minutes to ditch any raw flour taste.
5. Add Liquids and Seasonings:
It’s time for some action! Gradually whisk in the chicken broth and water while scraping the bottom of the pan to lift and incorporate those tasty browned bits. Next, add the Worcestershire sauce, dried thyme, and dried rosemary. Stir until everything is well combined.
6. Simmer the Turkey:
Carefully return the browned turkey pieces to the pan, nestling them into the gravy. Reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours. You want the turkey to be very tender and practically falling off the bone!
7. Adjust Seasoning:
Before serving, taste the gravy! You can add more salt or pepper if needed. This step ensures your dish is bursting with flavor.
8. Serve & Enjoy:
When everything is ready, serve your smothered turkey hot. Spoon the savory gravy over a bed of creamy mashed potatoes or fluffy rice. Don’t forget to garnish with fresh herbs and, if you like a little spice, sprinkle some red pepper flakes or add a small chili. Enjoy every tender, savory bite!
Gather your loved ones and dig in—the comfort of this meal is unmatched!
Can I Use Frozen Turkey for This Recipe?
Yes, but you’ll need to thaw the turkey completely before cooking. The best methods are to leave it in the fridge overnight or submerge it in cold water (in a sealed bag) for a quicker thaw. Never cook turkey from frozen as it can cook unevenly.
Can I Make This Dish in a Slow Cooker?
Absolutely! After browning the turkey and sautéing the onions and garlic, transfer everything to a slow cooker. Pour in the broth and seasonings, then cook on low for about 6-8 hours, or on high for 3-4 hours, until the turkey is tender.
How to Store Leftovers?
Store any leftover turkey and gravy in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage—just make sure to label the container with the date.
Can I Substitute Fresh Herbs for Dried Herbs?
Definitely! If you’re using fresh herbs, you’ll want about three times the amount compared to dried. So for this recipe, use about 3 teaspoons of fresh thyme and rosemary instead of 1 teaspoon each of dried. Add them toward the end of cooking for the best flavor!
