Turkey wings-stock or smoke

[SheilaAnn]

Smoke and use for collard greens! I do it every year.

[theroc]

+1

[JeffJ]

Smoke and out in the stock

[rdpchef]

I'd love to but can't find them in the pot with the legs/thighs. I don't have enough duck fat to add anything else to the pot. Looks like stock they will be and nothing wrong with that. I'll brown in the oven before adding to the stock love. Makes a better gravy IMO.

[Mr. Bones]

Yup.

[Mr. Bones]

Yup.

[shify]

Confit them with the legs and thighs

[Santamarina]

I’d smoke the wings and put the tips in the stock.

[smokin fool]

I'd smoke them and then put them in stock.
There is a post on here from a member who uses this method and his stocks look incredible.
His screen name escapes me at the moment, sorry.

[rdpchef]

Hi All, For Christmas dinner I'm going to stuff and sous vide then smoke the two turkey breasts, confit the legs and thighs and not sure if I should cook the wings or put them in the stock? I could just rub and smoke them. Any suggestions for the enormous turkey wing a ding dings? Thank you.