Roasting a whole turkey can seem like an intimidating task, especially for first-time cooks. One common question that arises is what to do with the wings when roasting a turkey. The wings are small and bony compared to the rest of the turkey, so they can easily dry out and overcook if not properly handled. There are a few different techniques you can use for the wings when roasting a whole turkey to help prevent them from drying out.
Leave the wings as is
One option is to simply leave the wings intact and attached to the turkey. This is the easiest method as it requires no prep work. The wings will roast along with the rest of the turkey. However, because they are so small, the wings will likely cook faster than the rest of the turkey, which means they can easily overcook and dry out. Leaving the wings intact works best for smaller turkeys, around 12 pounds or less. With a larger bird, the wings are more likely to overcook and dry out before the thighs and breast meat are done.
Tie the wing tips together
Tying the wing tips together is a good option for preventing the wings from overcooking. Start by tucking the wings under the bird. Then take kitchen string or twine and wrap it around the wing tips to tie them together. This helps protect the thinner wing meat from drying out. The layer of skin and fat over the breast and thighs will help keep the moisture in for the wings as well. Tying the wings keeps them held close to the body so they cook more slowly and evenly with the rest of the turkey.
Tuck the wings under the bird
Another simple option is to tuck the wings under the turkey so they are pressed against the body. Gently loosen the wings from the body and fold them back to tuck them underneath, pressed up against the turkey. You may need to tie the legs together to help keep the wings in place. Tucking the wings under helps insulate them so they cook more gently along with the rest of the meat. It prevents them from being exposed directly to the heat of the oven where they could easily overcook.
Remove the wings
For ideal results, you can remove the wings completely before roasting the turkey. This prevents any risk of the wings overcooking or drying out. Removing the wings is easy to do. Simply use a sharp knife or kitchen shears to cut through the joint connecting the wing to the breast. Cut off both wings and set them aside. The wings can then be prepared separately in any way you like. Often they are roasted or braised on their own and served as an appetizer before the meal. This gives you full control over the cooking time and temperature of the wings to prevent them from drying out.
How to remove turkey wings
Here are step-by-step instructions for how to remove turkey wings:
Materials
– Raw whole turkey
– Sharp knife or kitchen shears
Instructions
1. Place the turkey breast side up on a cutting board or work surface. Locate the joint where the wing attaches to the breast.
2. Pull the wing away from the body to expose the joint.
3. Using a sharp knife or kitchen shears, cut through the skin, tendons, and flesh around the joint to detach the entire wing.
4. Repeat on the other side to remove the second wing.
5. Reserve wings for separate cooking if desired. Discard wing tips or use for making stock.
6. Pat turkey dry and continue seasoning and preparing turkey for roasting.
How to roast turkey wings
Once removed from the turkey, here are some tips for roasting the wings:
– Preheat oven to 375°F. Line a baking sheet with foil or parchment.
– Pat wings dry and rub or brush them with oil or melted butter. Season with salt, pepper, and any other desired seasonings.
– Place wings on the prepared baking sheet. Make sure there is space between each one.
– Roast for 30-40 minutes, flipping wings halfway through. Wings are done when skin is browned and crisp and meat registers 165°F.
– Allow to rest 5 minutes before serving. Enjoy wings as an appetizer or snack.
How long to roast turkey wings
Turkey wings can take 30-60 minutes to roast in the oven depending on size:
– Small wings: 30-40 minutes
– Medium wings: 40-50 minutes
– Large wings: 50-60 minutes
The wings are done when the skin is nicely browned and the meat reaches an internal temperature of 165°F. Be sure not to overcook them or the meat will dry out. Roasting them separately from the whole turkey allows you to monitor them more closely for doneness.
What to stuff under turkey wings
If you decide to tuck the wings under the turkey rather than removing them, you can help fill and support the cavity under the wings with stuffing or aromatics:
– Stuffing cubes or bread cubes
– Chopped onions, carrots, celery
– Fresh herb sprigs (thyme, rosemary, sage)
– Whole garlic cloves, peeled
– Quartered lemons or oranges
Placing some stuffing or vegetables under the tucked wings helps prop them up so they stay in place. The juices from the turkey will flavor the stuffing or aromatics as well. Just avoid putting anything with too much moisture under the wings or it may cause the skin to steam instead of brown.
Should turkey wings be up or down when roasting?
It is best to roast a turkey with the wings tucked securely under the bird or tied to the body. Having the wings down and tucked in helps protect the delicate wing meat from drying out in the heat of the oven. It allows them to cook slowly along with the breast and thighs.
Leaving the wings up and exposed could lead to overcooking as the thinner meat will cook faster than the rest of the turkey. The vertical position leaves the underside of the wings more exposed to the hot circulating oven air.
Some chefs also advise tucking the wings under to help hold the stuffing in place inside the turkey cavity. Keeping the wings down in the tucked position helps prevent the stuffing from potentially falling out.
Conclusion
When roasting a whole turkey, properly handling the wings is important to prevent them from overcooking and drying out. You have a few different options to choose from. Leaving them intact works for smaller turkeys, while tying or tucking them is better for larger birds. For the most foolproof method, remove the wings before roasting altogether. If tucked under the turkey, fill the cavity with stuffing or aromatics to help prop them up. Keeping the wings down and tucked in during roasting allows them to cook slowly along with the rest of the turkey. With these simple tricks, you can enjoy perfectly cooked turkey wings along with your Thanksgiving or holiday bird.
Cooking times for different sizes of turkey
Here is a table with approximate roasting times for turkeys of different weights:
| Turkey Weight | Unstuffed | Stuffed |
|---|---|---|
| 8 to 12 lbs | 2.75 – 3 hours | 3 – 3.5 hours |
| 12 to 14 lbs | 3 – 3.5 hours | 3.5 – 4 hours |
| 14 to 18 lbs | 3.5 – 4 hours | 4 – 4.5 hours |
| 18 to 20 lbs | 4 – 4.25 hours | 4.25 – 4.75 hours |
| 20 to 24 lbs | 4.25 – 4.75 hours | 4.75 – 5.25 hours |
*These times are approximate for turkeys roasted at 325°F. Always use a meat thermometer to check doneness, not just cooking time.
Safety tips for roasting turkey
When cooking your holiday turkey, following some basic safety guidelines will ensure you safely roast your turkey:
– Thaw turkey completely in the refrigerator before roasting
– Do not rinse raw turkey, this can spread bacteria
– Use a meat thermometer to verify turkey reaches 165°F in the thickest part of the breast and thigh
– Allow the roasted turkey to rest 20 minutes before carving for juices to redistribute
– Refrigerate all leftovers within 2 hours of cooking
– Reheat leftovers to 165°F and do not leave at room temperature more than 2 hours total
– Wash hands, utensils, sink, and counters that touched raw turkey to avoid cross contamination
Being attentive to temperature control, proper thawing, and food handling will keep your holiday meal safe from any foodborne illness.
Alternatives for leftover turkey wings
Leftover roasted turkey wings can be used in many different recipes. Here are some delicious options for putting those wings to use:
– Turkey wing soup – Simmer wings in broth with veggies and seasonings for a hearty, warming soup
– Turkey wing sliders – Chop meat from wings and mix with bbq sauce for mini sandwiches
– Turkey wing salad – Toss chopped turkey wing meat with greens, cheese, nuts and vinaigrette
– Turkey wing pasta – Simmer diced wings in tomato sauce and serve over pasta
– Turkey wing pot pie – Make a creamy sauce with wings, veggies and stock and top with biscuits
– Turkey wing curry – Simmer wings in an Indian-spiced coconut curry sauce
– Turkey wing tacos – Shred wing meat and mix with salsa, peppers, onion and cheese for tacos
– Turkey wing fried rice – Toss wings with leftover rice, egg, peas and soy sauce
– Turkey wing casserole – Build a casserole with wings, stuffing, cream and cheese
Get creative with the wing meat in soups, salads, sandwiches and more for zero food waste!