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Brined Turkey Wings

PattyO
PattyO Posts: 883
edited November -0001 in EggHead Forum
After lots of searching the local markets for turkey wings I found some at Walmart. Incredibly they are minimally processed. Yippee. With all the preservatives and stabilizers and "Broth for flavor enhancement", these have none. To me the others are "embalmed", they could last forever. So, I am brining them in salt/ brown sugar/ fresh herbs and water. I started at 12:00 noon. The only question is how long should they soak? Is it OK to begin the two hour cooking at 5:00 this afternoon, of should I hold them until tomorrow? That seems quite long to me, but is five hours too short? Hmm. I know they don't have to be brined at all so I'm leaning toward cooking them this evening. I guess I should have found these earlier this morning. Oh well.
And my Dizzy Pigg "The Works" assortment arrived today. Now I have to choose a spice for these wings. Decisions, decisions. What a life.
PattyO
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Comments

  • gdenby
    gdenby Posts: 6,239
    While turkeys as a whole benefit from brining, the dark meat doesn't need it so much. Any time will transfer some fluid and flavor, but if you are adding rub, that should suffice for the flavor. If the wings are reasonably fresh, they will cook just fine with a minimum of treatment. Maybe a little butter pushed under the skin for self basting.
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