Tender Juicy Sous Vide Turkey Wing with Savory Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat30gram
Protein25gram
Ingredients
- Turkey wing (fresh or thawed)1 piece
- Salt (fine sea salt preferred)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Garlic powder0.5 tsp
- Onion powder0.5 tsp
- Dried thyme0.5 tsp
- Olive oil (extra virgin recommended)1 tbsp
- Unsalted butter2 tbsp
- All-purpose flour2 tbsp
- Chicken or turkey broth (low sodium recommended)1 cup
- Fresh rosemary (optional)1 sprig
- Fresh sage leaves (optional)2 leaves
This sous vide turkey wing recipe ensures tender, juicy, and flavorful meat every time, cooked safely to perfection. Using precision cooking, the turkey wing stays moist while the homemade gravy adds a savory touch that's perfect for family meals or special occasions. Total cost of ingredients: approximately $12 USD, €11, £9, ₹900. Total caloric content: around 450 kcal per serving. Suitable for a standard omnivorous diet. Difficulty level: Easy to Medium. Total cooking time includes 12 hours of sous vide cooking and additional time for preparation and making gravy — expect around 13 hours from start to finish, though most of that is hands-off cooking time, making it perfect for a relaxed cooking schedule.
Preparation instructions
Prepare the Turkey Wing for Sous Vide
1Pat the turkey wing dry with paper towels to remove any moisture, helping to achieve a nice brown finish later. Season both sides generously with salt, pepper, garlic powder, onion powder, and dried thyme. Place fresh rosemary and sage leaves on the meat if using them.
Seal the Turkey Wing in a Vacuum Bag
2Place the seasoned turkey wing inside a vacuum seal bag or a heavy-duty resealable freezer bag. Add 1 tablespoon of olive oil to the bag to keep the meat moist. Use the vacuum sealer to seal airtight, or if using a resealable bag, use the water displacement method to remove air carefully before sealing.
Sous Vide Cooking
3Preheat your sous vide water bath to 165°F (74°C) for fully cooked, tender turkey wings. Submerge the sealed bag completely in the water bath; clip if necessary to keep fully immersed. Cook for 12 hours. This long, low cooking process safely breaks down connective tissues and tenderizes the wing without drying it out.
Finish the Turkey Wing
4Once the cooking time is complete, carefully remove the bag from the water bath using tongs, and take the turkey wing out of the bag. Pat it dry again to prepare for browning. Heat a skillet over medium-high heat with 1 tablespoon of olive oil and sear the turkey wing for about 2 minutes on each side until golden brown to develop flavor and attractive color.
Make the Homemade Gravy
5In the same skillet, reduce heat to medium and melt 2 tablespoons of unsalted butter. Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until golden and slightly nutty, stirring constantly to avoid lumps. Slowly whisk in 1 cup of chicken or turkey broth. Bring to a simmer and cook for 3-5 minutes until gravy thickens. Season with salt and pepper to taste. Pour over turkey wing and serve hot.
Cooking Tips
1Always use a food thermometer to confirm the turkey wing reaches an internal temperature of 165°F (74°C) for safe consumption as recommended by USDA.
2Avoid cross-contamination by using separate cutting boards and utensils for raw poultry and wash your hands thoroughly after handling raw meat.
3For a twist, add a splash of white wine or a teaspoon of Dijon mustard to the gravy for extra flavor complexity.
4If you don’t have a sous vide cooker, a tightly sealed bag can be submerged in a pot with a thermometer and regulated heat source, though it’s harder to maintain consistent temperature.
Equipment Needed
- Sous vide cooker (immersion circulator)
- Large pot or container for water bath
- Vacuum sealer or heavy-duty resealable freezer bags
- Skillet or frying pan
- Tongs
- Whisk
- Cooking thermometer
- Measuring spoons and cups
- Paper towels
Shopping List
- [ ] Turkey wing (around 1.5 to 2 pounds) — Choose fresh or fully thawed wings; look for plump, clean skin and avoid any off-smelling packages.
- [ ] Fine sea salt — Essential for seasoning; coarse salt can also work but measure carefully.
- [ ] Black pepper (whole peppercorns to grind fresh if possible) — Freshly ground black pepper has the best aroma and flavor.
- [ ] Garlic powder — Check for pure garlic powder without added salt.
- [ ] Onion powder — Adds subtle sweet onion flavor.
- [ ] Dried thyme — Opt for whole dried leaves for better flavor.
- [ ] Olive oil (extra virgin) — High quality oil improves taste.
- [ ] Unsalted butter — Use for gravy to control salt level.
- [ ] All-purpose flour — For making gravy roux.
- [ ] Chicken or turkey broth (low sodium) — Choose low sodium to better control seasoning.
- [ ] Fresh rosemary (optional) — Look for fresh, green rosemary sprigs.
- [ ] Fresh sage leaves (optional) — Bright green, no brown spots.
Estimated total cost: $12 USD
Make sure to wash fresh herbs well and dry thoroughly before use.
FAQ
What is the safe internal temperature for cooking turkey wings?
The USDA recommends cooking turkey wings to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Can I cook multiple turkey wings together in sous vide?
Yes, you can cook multiple wings together as long as they are in a single layer and fully submerged in the water bath for even cooking.
How do I prevent cross-contamination when handling raw turkey wings?
Use separate cutting boards and utensils for raw poultry and wash your hands thoroughly before touching other ingredients or surfaces.
Can I prepare the turkey wings in advance?
Absolutely! You can sous vide the wings in advance and refrigerate them in the sealed bag. Reheat gently in the sous vide bath or skillet before serving.