Turkey wing

As you know, turkey meat is considered especially tasty, juicy, soft and belongs to the category of dietary food. It is rich in useful animal protein, as well as a set of vitamins and minerals. In addition to tog, turkey meat is easily absorbed by the human body due to its low fat content. It is noteworthy that turkey meat is hypoallergenic, so it is recommended even for baby food.

It is no secret that any part of this bird is good in stewed, baked and fried form. As for the turkey wing, there is a separate story - basically it is advised to bake it in the oven, since in this case this product acquires a beautiful ruddy, tender and soft taste.

In general, the turkey wing is much larger in size than the same chicken wings, so one thing is quite enough to feed the invited guest or indulge in an unusual dish of a loved one. However, the meat in it is not so tender - it is even called fresh. It is this before direct preparation that the turkey wing is recommended to marinate in spices and seasonings that can make the taste of the finished dish much more interesting.

For example, it is quite common to find recipes in which the turkey wing is baked, having previously stuffed it. As a filling, not only meat pulp itself is often used, which is carefully removed from the wing and then crushed, but also mushrooms fried with onions, all kinds of greens, cheese, bell peppers, garlic, capers and much more. So that the stuffed turkey wing does not lose its shape or deform during cooking, it is carefully sewn with a food thread, which is removed at the end of cooking.

As a marinade for the turkey wing, the so-called honey is most often used, when components such as soy sauce, natural honey, crushed garlic and sugar are mixed in certain proportions. After such a marinade, the turkey wing is fragrant with aromas and looks very appetizing. In addition, a marinade called Margarita is also known, for the preparation of which garlic and fresh greens are crushed, and mayonnaise and mustard are added.

Undoubtedly, you can make the first courses from the turkey wing, including quite rich broths. To this end, not a whole wing is boiled, and this part is cut into 3 pieces on the joints. As a result, the finished soup is clear, fragrant and very tasty, and the turkey wing itself acquires tenderness, softer fibers and delicate skin.