Ingredients: Turkey Wings Turkey Brine Butter Smoked Sea Salt Sage Dried Cranberries Here is a modern twist on the Thanksgiving Turkey, it is variation from Modernist Cuisine slightly simplified when it comes to ingredients. It is a bit-sized appetizer - perfect as a little taste teaser before the big bird gets carved up. And here is how you do it. First, use the middle part of the wing and chop off the joints to expose the two bones inside the wing. This is hard work and you might have to use a bone cutter. Next step, cure the turkey wing segments in a dry rub of salt and sugar for 24 hours. After being brined for 24 hours, rinse the cure off of the wing and vacuum seal it with some butter. Then cook it sous vide at 58 °C / 136 °F for 12 hours. When done, immediately pull the bones out of the wing while its flesh is still warm. If the wing has been properly cooked, the bones should just slide right out. Once the wings have cooled down, dust them in potato starch. Once we have a crispy and tender piece of turkey, its time for the gravy. Baste the wing in gravy - use a thickener to make the gravy a little bit stiffer. Finish off the wing with smoked sea salt, bit of diced cranberry and picked sage.
This recipe is a wonderful way of creating a nice little twist on an often very traditional Thanksgiving.
1 Comment
Jim
11/10/2017 12:57:43 pm
I like the look of this. But how many servings do you get from a couple of wings? could this be adapted to use the drumstick as well? (chop it, sous vide it, debone, then fry to crisp the skin)
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