Tender and Juicy Steamed Turkey Wing Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat18gram
Protein35gram
Ingredients
- Turkey wing, skin-on (preferably fresh, choose one with firm skin and fresh color)1 piece (about 500g)
- Garlic cloves, minced3 cloves
- Fresh ginger, thinly sliced3 slices
- Soy sauce (light)2 tablespoons
- Sesame oil1 teaspoon
- Water500 ml
- Saltto taste n/a
- Black pepperto taste n/a
- Green onions, chopped (for garnish)1 stalk
This recipe will guide you to make a tender, juicy, and flavorful steamed turkey wing, perfect as a comforting meal. Steaming helps keep the meat moist and soft, while allowing the natural turkey flavors to shine. The total cost of ingredients is approximately $7, €6, £5, and ₹550. The dish serves 2 people, has around 350 kcal per serving, and is suitable for a balanced diet. The recipe is easy to follow and will take roughly 1 hour and 15 minutes from start to finish, including preparation and cooking time.
Preparation instructions
Prepare the Turkey Wing
1Rinse the turkey wing under cold running water and pat dry with paper towels to remove excess moisture. This helps the seasonings stick better. Mince the garlic and slice the fresh ginger thinly.
Marinate the Turkey Wing
2In a bowl, combine the minced garlic, sliced ginger, soy sauce, sesame oil, salt, and black pepper. Rub this mixture all over the turkey wing evenly. Let it marinate for at least 20 minutes at room temperature, or for a couple of hours in the refrigerator for better flavor infusion.
Set Up the Steamer
3Add 500 ml of water to a steamer pot or any large pot with a steamer basket insert. Make sure the water does not touch the steamer basket surface. Bring the water to a boil over medium-high heat.
Steam the Turkey Wing
4Place the marinated turkey wing on a heatproof plate that fits inside the steamer basket. Carefully set the plate in the steamer basket and cover with a lid. Steam for 45-50 minutes or until the turkey wing reaches an internal temperature of 74°C (165°F). Use a meat thermometer inserted into the thickest part near the bone to check this.
Rest and Serve
5Once steamed, carefully remove the turkey wing from the steamer. Let it rest for 5 minutes before serving. Garnish with chopped green onions for a fresh finish.
Cooking Tips
1Use a good quality fresh turkey wing with intact skin for better flavor and moisture retention.
2Marinate longer for deeper flavors; you can prepare it the night before.
3If you don’t have a dedicated steamer, you can use a metal colander over a pot of boiling water with a lid to steam.
4Avoid lifting the lid frequently during steaming to keep the temperature steady.
5Always check internal temperature with a meat thermometer to ensure food safety.
6Steam with the skin side up to prevent sogginess and keep the skin tender.
Equipment Needed
- Steamer pot or large pot with steamer basket
- Heatproof plate
- Meat thermometer
- Mixing bowl
- Knife and chopping board
Grocery Shopping List
- [ ] Turkey wing (about 500g) - approx. $6 - Look for firm, fresh skin with no odor
- [ ] Garlic (3 cloves) - approx. $0.20 - Choose firm bulbs with no mold
- [ ] Fresh ginger (a small piece for 3 slices) - approx. $0.30 - Pick ginger with smooth skin and firm texture
- [ ] Soy sauce (light) - approx. $1 for bottle - Select a good-quality brand
- [ ] Sesame oil - approx. $1.50 for bottle - Use for aroma, a small bottle lasts long
- [ ] Green onions (1 stalk) - approx. $0.30 - Choose green, fresh-looking stalks
Total estimated cost: $7.30
FAQ
How can I tell when the turkey wing is fully cooked?
The turkey wing is safe to eat when it reaches an internal temperature of 74°C (165°F) in the thickest part near the bone. Use a meat thermometer to verify this to ensure it’s cooked through and safe.
Is it necessary to marinate the turkey wing?
Marinating is optional but recommended. It enhances flavor and helps tenderize the meat, making it more delicious and juicy.
Can I steam turkey wings without a steamer?
Yes, you can use a metal colander or sieve over a pot of boiling water with a tight lid to simulate a steamer. Just be sure the water doesn’t touch the food directly.
How do I avoid cross-contamination when handling raw turkey?
Always wash your hands and any surfaces or utensils that touch raw turkey with hot, soapy water. Use separate cutting boards if possible, and never reuse marinades used on raw poultry unless boiled first.
Can I freeze leftover steamed turkey wing?
Yes, let it cool completely, then store in an airtight container suitable for freezing. Use within 2-3 months for best quality. Reheat thoroughly until steaming hot (above 74°C) before eating.