How long to cook turkey wing for soup

With the current variety of meat, sometimes our eyes widen. But if you are a supporter of eating something that is not only tasty, but also without harm to your stomach and figure, you should give up pork and think about a more dietary alternative. Everyone is already fed up with chicken; Moreover, its most healthy meat is tasteless and dry. So it is better to prefer turkey wing. You can choose a recipe for its preparation from a wide range. Among it there are the simplest options, accessible to even a novice cook, and quite complex ones. The main thing is that it always turns out delicious.

How to cook turkey wings

• Pour water into a saucepan and put on fire.
• While the water is boiling, wash and, if necessary, remove any remaining feathers from the turkey wings. The photo shows that the feathers are quite long, they can be easily pulled out with your fingers.
• Place the turkey wing in the water, add spices and salt to taste. The principle here is simple: if the turkey is cooked in broth, it is better to put it in cold water. And if for a salad or in composite dishes, then for the least release of flavors, put it in hot water. The photo shows a turkey wing for broth with onion, carrots and bay leaf.
• Cook the wings for 40 minutes over moderate heat, covering with a lid. If the wing is large (in stores they sell wings weighing 300-400 grams, large ones from 600-800 grams, these can be found in markets and farm shops), then cook for more minutes for 10-20, especially for the broth.
• At the end of cooking, store the wings in a saucepan with broth.

Pressure cooker method

In all cases, the pressure cooker will cook an excellent broth from the wing in just 20 minutes.

Preparation

1. Rinse part of the turkey carcass in water and place it in a multicooker bowl. Fill with water, add salt and bay leaves. Place the bowl in the appliance and activate the “Soup” mode for 1 hour. Boil the top part of the turkey back in a slow cooker for 40 minutes, remembering to remove the foam after 15 minutes of boiling. At the same time, peel the vegetables and rinse them all in water, removing contaminants. Cut the potatoes into large cubes, and the carrots and onions into small ones.

2. After 40 minutes of cooking, open the lid of the appliance and remove the boiled part of the back from the bowl. Let's cool it and take it apart: put the meat in a container, remove the bones.

3. Add chopped vegetables to the multicooker bowl along with pasta - they will need the same amount of time to be ready. Boil everything for the remaining 20 minutes.

4. 3-4 minutes before the end of cooking, rinse and add chopped parsley or dill into the container. You can use other greens to taste.

Cooking time - 1 hour.

There are a lot of useful products. Turkey is one of them. This bird contains little cholesterol, so it is recommended to be consumed by people with diseases of the cardiovascular system.

Liquid dishes, that is, soups, are also approved by doctors, nutritionists and healthy eating experts. It is recommended that every person eat them on a regular basis. Considering everything that has just been said, we would like to present you with an original and very healthy recipe - turkey soup in a Redmond multicooker. It is done very simply and quickly. And its taste leaves only enthusiastic responses.

The “Soup” program is available in many Redmond multicookers. You can even use budget devices, for example, Redmond RMC-M31.

Fkusnofacts

It’s great to cook turkey wings for broth - the fat and bone joints will give richness, and tender meat from even 1 wing weighing 400-500 grams will be enough for a 3-4 liter pot of soup: for each wing weighing about 400 grams of skin and bones, only 100-120 grams . To make the soup more appetizing, use spices and herbs, and to smooth out the calorie content of a bird's wing, cook vegetable soups based on this broth.

In addition to broth, wings are used in turkey jellied meats. Turkey wings are served hot for main courses by frying the wings in the oven.

Recipe: Turkey wing soup - healthy at home

turkey wing – 1 piece;

potatoes – 3 pcs;

onion – 1 piece;

garlic – 2 cloves;

ground black pepper - to taste;

bay leaf – 1 piece;

Pour water over the turkey wing (I only took the shoulder part, since I’m cooking it in a small saucepan) and cook over low heat for about 2 hours.

While the turkey cooks, prepare the remaining ingredients. Cut the potatoes into small cubes.

Finely chop the onion. Grate the carrots on a fine grater.

Finely chop or grate the garlic.

Once the turkey is cooked, it may take more/less time for the meat to cook. The meat should come away from the bone. Remove the wing from the broth, place it on a plate and let cool.

Add water to the broth (not a full pan) and bring to a boil.

Once the turkey has cooled, you need to separate the meat from the bone.

As soon as the broth boils, add potatoes to it.

Let the potatoes boil, add onions and carrots.

Boil. Add a handful of rice.

Salt, pepper, add chopped garlic. Season with your favorite spices and add bay leaf.

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Benefit

Idea is an excellent base for making soups. Turkey broth has a beneficial effect on the digestive organs and gastrointestinal tract, restores strength after fatigue and long-term illness, improves mood, and gives vigor.

To prepare the broth, we recommend using turkey wings and leaving the breast, thighs and tail for main courses.

The wing is one of the most high-calorie parts of the bird, which means that the broth from it will be the richest, but without “bad cholesterol”. Wing soup is not just dietary. This is a storehouse of vitamins. Turkey meat contains microelements and substances without which the existence of our body is impossible:

This broth is useful for both adults and children from an early age.

Turkey recipes for babies

Meat puree for the first feeding, steamed and in a slow cooker

• Turkey fillet or breast – 100 g;
• Water, breast milk or formula – 100 ml.

Rinse the fillet well and cook or steam, grind in a meat grinder or blender. Then pour in half a glass of boiled water, milk or ready-made mixture. You can pass it through the blender again. After the baby gets used to the new dish, you can dilute the puree with vegetable broth. Then two or three drops of vegetable oil and a little salt are added to the dish.

Turkey puree is also easy to make in the slow cooker. Place the prepared fillet on the grill, pour a liter of water into the bowl, or you can prepare another dish, for example, soup for the whole family. Cook in “steam” mode for 40 minutes. Then the dish is also diluted. Gradually the puree is mixed with other ingredients. Meat puree can be given with vegetables (zucchini, potatoes, broccoli or cauliflower, carrots and herbs).

Noodle soup for children over one year old

• Turkey fillet – 250 gr;
• Potatoes – 3 pieces;
• Homemade noodles – 150 g;
• Onion – 1 head;
• Chopped spinach to taste.

Cook the turkey separately and drain the broth. To prepare homemade noodles, break two eggs, pour in 30 ml of water and add a glass of flour. Knead the dough, roll it into a thin layer and cut out the noodles. Place a whole onion and chopped spinach into boiling water. Chop the potatoes and add to the soup. After two minutes, add the noodles and cook until they float. Remove the onion.

Turkey cutlets and meatballs

• Turkey fillet or breast – 700 g;
• Quail eggs – 4 pieces;
• Bread soaked in brackish water – 100 g..

Pour cool water over the turkey and leave for 4-6 hours, changing the water periodically. Then twist the meat into minced meat. Do not add salt or pepper. For children over 1.5-2 years old, you can add chopped onion or crushed garlic to the minced meat. Break the eggs into the minced meat and add the soaked bread. By the way, instead of bread, you can use thick barley or oatmeal porridge. The mixture should not drip off the spoon.

Mix the resulting mass thoroughly; you can additionally add chopped herbs or vegetables. It is important that each ingredient has already been introduced into the baby’s diet! Form the minced meat into cutlets and meatballs of the desired shape and steam for 40 minutes.

Turkey meatballs for kids

• Turkey breast or fillet – 0.5 kg;
• Onion – 1 head;
• Quail eggs – 3 pieces;
• Chopped greens to taste.

Stewed turkey fillet for children 1.5-3 years old

• Turkey fillet – 300 gr;
• Green apple – 2 medium fruits;
• Onion – 1 pc.;
• Garlic – 2 cloves.

Chop the onion and lightly fry in vegetable oil. Cut the fillet into pieces and add to the onion. Dilute the garlic and add to the pan. Peel and cut the apple into cubes and add to the meat. Lightly salt the ingredients and pour in a glass of water. Simmer with the lid closed for 15 minutes, adding water if necessary.

Salad for children 1.5-2 years old

• Cauliflower – 150 g;
• Turkey fillet – 150 g;
• Carrots – 150 gr;
• Fresh green peas – 50 gr..

The cooking time for turkey meat depends on the part of the bird's body and its quantity. An important role is played by the dish that is planned to be prepared from it. Meat is cooked for the longest time for broths and jellied meats. In this case, the optimal cooking time will be at least two to three hours.

Cooking time for turkey in a regular saucepan

:

• fillet should be cooked for an average of 30-40 minutes;
• a whole turkey, depending on its size, is cooked for 2-3 hours;
• Individual pieces of poultry meat are cooked within 40 minutes.

You can reduce the cooking time for turkey meat using a steamer or slow cooker. In the first case it will take 40 minutes, in the second – 30 minutes. In a multicooker, meat is cooked in the “Cooking” mode with the timer set for 45 minutes.

A special method is used to prepare boiled turkey meat for a child.

: First, the product is cooked for 30 minutes, then the water is completely drained and replaced with a new liquid, after which the meat must be cooked for another hour. This method is recommended for newborns, young children, and also for dietary nutrition. The part of the bird's body (fillet, drumstick, thigh, etc.) does not matter in this case.

Cooking wings

Housewives dealing with turkey for the first time are wondering: how long does it take to cook the wings? They look impressive and weigh quite a lot: from 300 to 600 g, but this does not affect the cooking time. Cooking time for the wing is 40 to 45 minutes. After this, the boiled wings can be safely consumed. For example, in a salad.

Soup or salad

Whether you cook wings for soup or salad makes a difference. To keep the meat tender and give the salad a pleasant “meaty” taste, the wings must be placed in boiling broth. Then they will be soft and juicy. The meat protein will instantly coagulate in boiling water, the meat will retain valuable microelements and taste. After cooking the meat on the salad, the broth can be used for soup, but skilled chefs advise putting the wings only in cold water to get a rich and rich first course. The soup will be filled with meat aroma, juice and healthy substances.

Bouillon

Turkey wing broth will please everyone. You will need:

• turkey wing;
• 1.5 liters of cold water;
• 1 small carrot, 1 medium onion, garlic clove;
• ginger and celery root;
• greens: parsley, dill;
• salt, black pepper, turmeric.

Preparation takes place in several stages.

Step 1

• Wash the wings, remove feathers if necessary.
• Pour water into an enamel pan and immerse the meat.
• Cook over high heat until boiling, without covering. The broth has boiled - reduce the heat to medium and add some salt.
• After 40 minutes, remove the cooked meat and cool.

Step 2

• Finely chop the greens and garlic.
• Peel the onions and carrots.
• Cut the carrots lengthwise and the onion in half. Place in a preheated frying pan without oil, cut sides down. The vegetables will cook until lightly browned.
• We do the same with celery. It is enough for 2 blocks measuring 3 by 8 cm.
• Place the browned vegetables into the broth. This will give it a golden color and a piquant aroma.

Method for preparing turkey soup in a Redmond multicooker

1) Peel the onion and cut it into small cubes. Then place the onion in the multicooker bowl, pour in a little vegetable oil and fry for 5 minutes on the “Fry” mode.

2) Finely chop the carrots, add them to the onions and fry for another 5 minutes.

3) Cut potatoes and turkey into small pieces. Salt and pepper the ingredients, add spices. After that, add them to the fried vegetables in the slow cooker and mix.

Products:

• Turkey meat (any: fillet, wings, drumsticks, neck) - 400 g
• Millet - 1/2 cup
• Potatoes - approximately 4 pcs. The quantity depends on the size of the potatoes.
• Carrots - 1 pc.
• White or red onion - 1 pc.
• Salt - 1 tbsp. no slide.
• Parsley - small bunch
• Bay leaf - 1-2 pcs.
• Water - 1.5 liters

The resulting soup is enough for a family of 4-5 people. If you cook separately for your child, reduce the number of products by 4-5 times.

I suggest making a delicious, easy family turkey soup with. It turns out to be a very interesting combination of products. The millet in the soup boils into fluffy yellowish flakes, and the turkey meat turns out soft and can be easily chewed even by a 2-year-old child. But for a one-year-old baby, we will turn turkey soup in a slow cooker into a tender puree soup. The whole family will be full and satisfied. Let's get started.

How to cook turkey

Although it is a traditional Christmas bird, turkey can be eaten year-round, although most of the year it is only available in portions (rather than whole). Use our guide to learn how to cook a turkey to feed a crowd, including brining and carving.

Turkey has all the nutritional benefits of chicken, but with slightly lower fat content. This is healthy, but means the flesh may be dry. Old turkey recipes recommend basting the turkey regularly to keep the meat moist, but newer recipes suggest cooking the turkey faster by using dry brines, leaving the turkey in the salt and aromatics overnight. This method draws out the moisture and then the turkey reabsorbs it, which seasons the meat and dries the skin for a crispy crust in the oven.

Learn how to brine a turkey, a key aspect of our crown and confit recipe to keep the meat juicy and full of flavor. Also watch and learn how to carve a turkey in our video.

Recipes, tools and guides to help you cook the perfect turkey:

How to defrost a turkey

If you buy a frozen turkey, make sure you give it enough time to defrost - it won't cook properly if it's thawed thoroughly at the start of cooking. If you're thawing in the refrigerator, which should be set at 4°C or lower , allow 8-12 hours per kg. In a cool room, the temperature in which must remain below 17.5 ° C, maintain for 3-4 hours per kg.

How to cook turkey

1. Remove all wrappers, place on a tray or plate wide and deep enough to catch any blood or juices, cover loosely with foil and leave in the refrigerator or cool place. room.
2. Once the turkey is defrosted, remove all giblets, make sure there are no ice crystals inside the chamber, and pat dry inside and out with kitchen paper.
3. The turkey should be at room temperature before it goes into the oven, so remove it from the refrigerator (1 hour for a whole turkey or 30 minutes for carving) before cooking. Keep it covered in a cool place.

If desired, some cuts of fresh or thawed turkey can be marinated (at least 4 hours) before cooking to add flavor and moisture, as well as some tenderization. Cut the skin several times to allow the marinade to be deeply absorbed and store in a glass or ceramic container in the refrigerator.

What to do with giblets

Pour water and add peeled onions, carrots, celery sticks, bay leaves and a glass of red wine. Simmer for 40 minutes, then strain to create the perfect deglazing broth in your turkey roasting pan - this will help create a really rich gravy.

How to remove a wishbone

Removing the wishbone from the raw turkey makes further separation easier, giving you cleaner slices. Pull the skin of the neck back until the wishbone is exposed. Using a small, sharp knife, cut the flesh along the outline of the bone on both sides, deep enough to release it. Release it by cutting off the ends.

Find out more about selecting, thawing and cooking turkey from the British Turkey information line or the Food Standards Agency.

How to cook turkey

Basic recipe

• 1 free-range turkey (5 kg feeds eight people)
• 50 g butter
• seasoning

1. Preheat oven to 180°C/160°C fan/gas 4.
2. Butter the entire turkey and season with salt and pepper.
3. Place in a roasting pan, breast side up, and roast for 40 minutes per 1kg for the first 4kg, then 45 minutes per 1kg over that weight, or until the internal temperature reaches 65-70°C. For a turkey of this weight, the cooking time should be 3½ - 4 hours. The turkey will continue to cook and the temperature will rise as it rests.
4. Remove the turkey from the oven and leave in a warm place for 30-45 minutes - do not skip this step as the juices will not be absorbed back into the turkey and will leak out if you separate it immediately. Do not cover the turkey too tightly if you want the skin to remain crispy, but keep it warm.
5. Before serving the turkey, make sure the meat is fully heated, no pink meat is visible, and when you cut into the thickest part of the meat, the juices will run out.

For accurate timing, always weigh the turkey after it has been stuffed. If it is very large, you may need a bathroom scale.

How long to cook turkey

Latest advice from the British Turkey Information Service: If the turkey weighs more than 4kg, calculate 20 minutes per 1kg plus 90 minutes. If the bird is under 4kg, calculate 20 minutes per 1kg plus 70 minutes.

To check if it's ready, make sure the juice runs clear when you poke the thigh where it meets the body. If not, put it back in the oven for another 20 minutes, then try again.

Availability

Turkey is available year-round, but whole birds are best in December.

Choose the best

Like all meats, turkey should be purchased from a source you trust - a good supermarket, local butcher, farmer's market or store, or website mail order company. Of these five sources, the last four are probably more likely to be able to tell you more about turkey, such as where it comes from and how it was raised. This type of traceability will give you confidence that the turkey was treated humanely in life; The higher the welfare level of the turkey, the better the quality of the meat.

Learn more about raising turkeys at Red Tractor.

Organic turkeys are the most expensive, as the strictest farming standards will be followed at all stages of the animal's life, including being allowed to roam outside during the day and being fed a predominantly organic diet. Because they are allowed to mature slowly, their flesh becomes firm and flavorful; however, because they have had a lot of exercise throughout their lives, they may be less plump than birds raised indoors. Look for the Soil Association sticker if you want to buy organic products.

Free-range turkeys must have some access to fresh air and are usually less expensive than organic ones. The Freedom Food label can also be used by producers who meet RSPCA welfare standards.

Battery-raised (or "factory-raised") turkeys are the most common variety. They are rarely labeled as such, but the low price is a bonus. Although these turkeys are more affordable, the conditions they live in are extremely grim as they are packed in high density, with little room to move and no access to sunlight - all of which produce noticeably inferior meat.

Good breeds to look out for include Norfolk Black, Kelly Bronze and Cambridge Bronze. When raised slowly in a free-range environment, they all have a firm texture that is more flavorful and juicy than meat from home-raised animals. The phrase "farm fresh" means that the birds were traditionally processed immediately after slaughter, that is, by hand-plucking (as opposed to from wet plucking, in which the turkey is immersed in very hot water to loosen the feathers, which are then mechanically removed) and hung for two weeks, which gives the meat a nice gamey flavor.

The bird must be fried whole. Other portions are also available (with or without skin, with or without bones), including breasts (roasts), crowns (poultry without legs or wings, also suitable for roasting), breast steaks, escalopes (very thin steaks from turkey breasts, suitable for pan-frying) and drumsticks (fried or stewed).

Ground turkey is also available - it has very little fat and can be used just like any ground meat. Whatever breed or cut you choose, look for a turkey that is plump and round with clean, soft, and evenly colored skin. Avoid those that have been picked unevenly.

Keep

Place your fresh turkey in the refrigerator as soon as you get it home. Remove all wrappers, then wipe everything (including internal cavities) with kitchen paper. If it has offal (neck, stomach, heart and liver), they should be removed and stored in a covered bowl in the refrigerator.

Place the turkey on a tray or plate that is wide and deep enough to allow any blood or juices to drain. Cover loosely with foil. Make sure the turkey does not touch other foods in the refrigerator that need to be eaten raw or meats that have already been cooked.

Once the frozen turkey has been thawed (see "Cooking" above), immediately store it in the refrigerator as directed above unless you plan to cook it immediately.

Whole poultry and turkey pieces can be refrigerated for up to two days. Ground turkey should be prepared within 24 hours of purchase. The giblets can be used to make gravy and stock (but do not add the liver as it can be quite bitter) or stuffing and should be prepared within two days of purchase.

Alternatives

Try the chicken.

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Soup with sorrel: an original dish

Not many people know that sorrel can make a wonderful dish. The so-called cabbage soup in this case is prepared not only with potatoes and onions, but also with bright peppers and tomatoes. The soup is very thick and full of different flavors. To prepare this recipe you need to take:

The meat is washed and dried. Fill with water and set to cook. Vegetables are peeled and cut into small cubes. Slice the sorrel. While the turkey is cooking, skim off any foam from the surface of the broth. When the meat becomes soft, add vegetables. Cook until the potatoes are soft. Then add tomatoes and peppers. After fifteen minutes, add sorrel. Boil for five minutes.

An egg is also often added to this soup. To do this, it is boiled until stiff, then chopped finely and added along with sorrel.

How to cook turkey

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Delicious vegetable soup for children and adults

Both kids and adults love this turkey breast soup recipe. It is quite dietary, it contains bright vegetables. It is light and low in calories. To prepare you need to take:

• two hundred ml of water;
• one hundred grams of turkey fillet;
• one hundred grams of zucchini;
• half an onion;
• 50 grams of frozen green peas;
• half an apple;
• a tablespoon of grated Parmesan.

Zucchini, onion and apple are peeled. Cut into cubes. Turkey fillet is boiled. The finished meat is cooled and cut into cubes. The broth is brought to a boil. Add zucchini and peas, cook for about five minutes after boiling again.

Add onion and apple and cook for another ten minutes. Then remove the turkey breast soup from the stove and turn it into a puree using a blender. When serving, sprinkle with turkey and grated cheese.

Turkey and carrot soup

This soup has a creamy texture and is very smooth. And the color from the carrots is beautiful. The pieces of turkey serve as a contrast. For such a tender version of soup you need to take:

First, rub the turkey fillet with salt and pepper. Fry the meat in half the vegetable oil; when a crust appears, turn down the heat and fry for another ten minutes. Then remove from the stove and cut into slices.

Add oil. Garlic and onion are peeled, cut into cubes, and stewed in oil until soft. Peel the apples, cut them into cubes, and do the same with the carrots. Sent to the onion. Add broth to the pan to cover the vegetables. Simmer until soft. Beat the mixture into puree.

Bring the remaining broth to a boil, add turkey pieces and puree. Sprinkle with herbs and boil again. Add soy sauce and spices.

How long to cook turkey for a child

Turkey meat is especially useful for children, because the growing body needs proteins and vitamins that are contained in poultry meat. Delicious boiled turkey is the basis of a proper diet, and it is important for baby food, because such a product contains almost no fat, which is harmful to the child’s body. How long to cook a turkey for a child depends on what kind of dish you will be preparing. Turkey fillet should be cooked as described above, 45-60 minutes depending on size. And if you want to make soup from chicken pieces, cook the turkey for 1 hour from boiling for drumsticks and wings, and for turkey thighs the cooking time should be increased to 1 hour 15 minutes. You should add carrots and whole onions to the water, then the turkey meat will be more tasty and aromatic, and the broth will be very rich and tasty.