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Turkey wings-stock or smoke

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

    Leave a comment:


  • theroc
    commented on 's reply
    +1

  • JeffJ
    replied
    Smoke and out in the stock

    Leave a comment:


  • rdpchef
    commented on 's reply
    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
    commented on 's reply
    Yup.

  • Mr. Bones
    commented on 's reply
    Yup.

  • shify
    replied
    Confit them with the legs and thighs

    Leave a comment:


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

    Leave a comment:


  • smokin fool
    replied
    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.

    Leave a comment:


  • rdpchef
    started a topic Turkey wings-stock or smoke

    Turkey wings-stock or smoke

    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.

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