Poultry

Wing

Wing of Turkey is skin, tendon, and small muscles—best roasted or fried until crisp. Joint into drumette, flat, and tip. As a wing section of bone, portion for even cooking and clear labelling. Cook turkey wing to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.