If for the sake of tradition, and who’s anyway, you insist on roasting the turkey whole, you owe it yourself to roast one turkey leg and one wing just once to see what an enormous difference roasting a deconstructed turkey would be. I refuse to roast a turkey the Norman Rockwell way. [Scroll down for the image] These turkey wings were lightly brined in salt and then roasted in a deep ovenproof pot in the oven. They turned out crispy, tender, succulent and absolutely delicious. Not at all how turkey wings end up when the bird is stuffed and roasted whole.ROASTED TURKEY WINGS
whole turkey wings
sprinkling of salt
deep ovenproof pot
drizzle of extra virgin olive oil
aluminum foil
Please Note: It is important to roast the wings in a deep pot, as the wings crisp up; they tend to splatter.
• Place the wings on a platter, lightly sprinkle with salt and set aside for a couple of hours to brine.
• Preheat the oven to 350F.
• Lightly drizzle the bottom of a deep ovenproof pot with olive oil.
• Place the wings in the pot and seal down the pot securely with aluminum foil.
• Place in the preheated oven and roast until wings are very tender. I roasted 2 wings and it took me 2-1/2 hours at 350F. It could take longer if you roast more than two wings.
• Remove the foil and discard. With a large fork, turn the wings over to coat them with the juices.
• Roast the wings for a little while longer, turning them over once so they nicely crisp up on both sides. This took me 80 minutes, but it could take less or more time depending on the size and on the number of wings roasting.
Count on 1 large wing for each person.
Norman Rockwell, Freedom from Want
