Monday, October 5, 2009

Monday’s Bread Bowl: Roast Turkey Wings

It's not all about the breast meat
Thanksgiving isn't too far away but The Mixed Stew is craving a taste of some turkey. The big bird has become common fare with many dieters avoiding red meats. Fresh leg and wing pieces of this fowl are sold all year long. Here is our recipe for roast turkey wings with rosemary:

What you will need:
1 large bowl
1 wooden spoon
2 garlic cloves, minced
1 baking pan
1 wire rack (baking grill)
4 whole turkey wings or equivalent in wing pieces
1/4 cup olive oil
2 sprigs of rosemary
Salt and pepper to taste

Cooking and preparation:

Place turkey parts, garlic, olive oil, salt, and pepper in bowl. Mix well -- hands if you have to. (Clean hands, of course!) Remove rosemary leaves from stem and sprinkle them on the turkey parts. Let the rosemary and olive oil adhere to the turkey skin. Cover with plastic wrap and place in the fridge for six to eight hours. Preheat oven to 375 degrees. Place grill in baking pan. Set the turkey wings on the baking grill. Put turkey parts into the oven for 40 minutes to an hour (depending on size of parts). Let turkey parts turn golden brown. You may want to wrap wings tips with foil to avoid burning. Serve with cranberry sauce.
Optional ingredient: Juice of ½ a lemon added before chilling in the fridge.

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