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Oven Cook Turkey Wings and make the best turkey wing soup! I was sure winter had arrived early in November.
It was definitely cold enough for soup. The temperatures did moderate back into the warm category but I’m sure they will drop back down again.
Usually reserved as a post-Thanksgiving meal using the leftover wings, we found that in the past few years, the main ingredients for this hearty “main meal” type soup – the wings – disappeared on Turkey Day itself.
We’ve always prepared the soup with the roasted wings from the Thanksgiving bird but why not try it with fresh turkey wings? Or with turkey wings which have been roasted specifically for this purpose?
Obviously there is more than many different ways to cook turkey wings. I’ve even used the slow cooker to prepare them a day earlier – speeds things up when comes time to assemble the recipe!
You can also take this soup to another level by roasting turkey thighs and creating a stew like main dish.
Turkey parts present endless opportunities!
But I digress…
Let’s stick to the wing part of this big bird.
Here is our hearty, Turkey Wing Soup made with freshly oven roasted turkey wings and a little twist to add flavor. The only problem – if you can call it a problem – is that this soup tastes best the next day. So, we never eat the soup on the same day it is cooked.
Wegmans® sells fresh turkey parts which are ideally packaged for soup! It is rare to find pieces of nearly equal size but when packaged two wings per pack, it yields perfect portions for four.
You can opt to cook the wings raw along with all the other soup ingredients listed below.
You can also put a little twist on it. Oven roast the turkey wings seasoned as if you were preparing Thanksgiving turkey; when cool, remove the meat and set aside. You are adding to the total cooking time for the soup but you would think it’s Thanksgiving all over again.
Prepare the soup as directed in the recipe. Its basically a rich vegetable soup flavored with smoked turkey parts.
When the soup is cooked, remove the smoked pieces and add the meat removed from the turkey wings. Heat through.
This soup is perfect prepared on Day 1 and served on Day 2.
The flavors have had time to blend, the meat from roasted turkey pieces is ready to add to the stock and veggies.
The soup and dinner comes together quickly!
With fresh bread and butter, you have a hearty meal.
The flavor is wonderful thanks to the spices already roasted into the turkey.
Don’t forget to use the turkey bones including the carcass to make rich bone broth for other soups.
“There is nothing like a plate or a bowl of hot soup, it’s wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers.” Louis P. De Gouy, “The Soup Book” (1949)
“Beautiful soup, so rich and green, Waiting in a hot tureen!
Who for such dainties would not stoop? Soup of the evening, beautiful soup!Beautiful soup! Who cares for fish, Game, or any other dish? Who would not give all else for two Pennyworth of beautiful soup?” Lewis Carroll, “Alice in Wonderland”
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!