Baked Turkey Wings and Quarters with Pan Gravy
Why This Baked Turkey Wings and Quarters Recipe Is a Must-Try
I am doing something a little different here, but you know me. It is all about budget and flavor. I happened upon a turkey deal I simply could not pass up. The price was less than any chicken I could find.”
I decided to split the birds and make this wonderful Baked Turkey Wings and Quarters with Homemade Pan Gravy. The breast I reserved for smoking on the grill. That is another recipe, lol.
Why I Love This Recipe
But let me tell you, this recipe was finger-lickin good. Moist and full of flavor, the turkey was a hit. The wings came out perfect, while the leg quarters were the juiciest I’ve ever eaten. The pan gravy just ties it all together.
What Goes Into Juicy Baked Turkey Wings and Quarters
This recipe keeps things simple but packed with flavor. Here’s a look at the ingredients and why each one matters:
- • Turkey wings and leg quarters: The stars of the meal. Wings are naturally flavorful, and the leg quarters stay incredibly moist. Using these parts keeps it budget-friendly without losing flavor.
- • Onions: Sweet and yellow onions add natural sweetness and moisture while baking. They help build the base flavor for the pan gravy.
- • Garlic: Adds a gentle kick and aromatic depth that makes the turkey savory and irresistible.
- • Carrots and celery: These aromatics bring natural sweetness and depth to the pan. They also help flavor the pan gravy while roasting.
- • Bell pepper: Any color works. Adds a subtle fruity note and brightens the dish with a little color.
- • Butter: Melts over the turkey and vegetables, adding richness and helping the skin crisp. It also makes the pan gravy silky and flavorful.
- • Broth and Worcestershire sauce: Keeps the turkey moist while baking and adds a subtle savory depth. This combination forms the base of the pan gravy.
- • Thickener (cornstarch or flour): Turns the cooking liquid into a rich, smooth gravy. It is the finishing touch that ties everything together.
- • Turkey rub: Poultry seasoning, garlic powder, onion powder, smoked paprika, salt, black pepper, and a pinch of cayenne add layers of flavor. The herbs add depth, paprika adds warmth, and cayenne gives just a hint of heat. Salt and pepper bring it all together.
- • Tip: Making a double batch of this rub is smart. It stores well and works great on baked chicken or other roasted meats.
Ingredient Spotlight: The Turkey
Around the holidays, Thanksgiving and Christmas, you can find turkey deals that you just cannot pass up. Since I don’t have a chest freezer (it would be on, lol), I was limited to 13-pound whole turkeys. For this recipe, I cut one up and used the wings and leg quarters, but you can use all wings, all legs, or any combination you like.
How to Prep for Maximum Flavor
Prepping the turkey is key. Make sure each piece is fully coated in the spice rub. Sizes will vary, so don’t be shy with the rub. If you add extra turkey parts to the pan, double up on the spices to keep the flavor balanced.
These parts are perfect for this recipe because the wings stay juicy and the leg quarters are some of the most moist turkey you’ll ever eat. Following these tips will ensure every bite is full of flavor and tender.
Best Vegetables to Use for Juicy Baked Turkey Wings and Quarters
Normally people love the green pepper for baked turkeys and I’m not different, but I think yellow and orange peppers give a much milder, sweeter flavor. Carrots, which I forgot in the video, add natural sweetness and help build depth in the pan gravy.
You can also add some potatoes for a full meal. Whole baby potatoes work well if your pan has room. Just don’t use them too small or they may turn into mashed potatoes while baking. These veggies not only add flavor but also help make your baked turkey a complete, hearty dish.
How to Choose the Best Broth for Flavorful Baked Turkey Wings and Quarters
The flavor of the broth pretty much dictates the flavor of the entire recipe. I didn’t need a lot of extra broth because I used a homemade broth that was full of flavor, did I say full of flavor? So make sure to adjust the salt accordingly.
You can use chicken broth or turkey broth, both work beautifully. If you don’t have either, bouillon or bouillon substitutes are fine, just be sure to adjust the salt to taste. Using a flavorful broth is key to keeping the turkey moist and giving the pan gravy a rich, savory base.
Easy Steps for Perfectly Spiced Baked Turkey Wings and Quarters
This recipe really isn’t hard, but there are a few key points to make sure your turkey comes out moist and full of flavor. First, clean and dry your turkey wings and leg quarters. Rub every part generously with the spice mixture. Don’t hold back, the seasoning won’t be too strong.
Once the turkey is fully coated, let it marinate in the fridge for at least an hour. Overnight is even better. This gives the flavors time to penetrate the meat and makes every bite tasty and juicy.
After marinating, carefully place the turkey in the pan. Be sure not to wash off the spices when pouring the broth over it. Pour the broth gently around the turkey to keep the seasoning in place.
What to Serve with Baked Turkey Wings and Quarters
This baked turkey pairs beautifully with classic comfort sides. Whether you are cooking for a holiday meal or a Sunday dinner, these dishes round out the plate and soak up that pan gravy perfectly.
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Collard Greens: Slow cooked and full of flavor, collard greens are a natural match for tender baked turkey. - •
Southern Green Beans: Savory, comforting, and perfect for soaking up extra gravy. - •
Carrot Soufflé: A slightly sweet side that balances out the savory turkey beautifully. - •
Cornbread: Perfect for mopping up that rich pan gravy and completing the meal. - •
Easy Herbed Dressing: A classic side that turns this turkey into a full holiday-style spread any time of year.
Getting the Flavor Right with the Turkey Spice Rub
This is a simple recipe, so the spices are where the first layer of flavor starts. Making sure your spices are fresh is the most important part. I doubled my spice blend because turkey parts vary in size, and you want full coverage on every piece. Plus, it gave me extra to use later on the turkey breast I smoked on the grill.
I started with about 1 1/2 teaspoons of each spice, but you can go up to 2 teaspoons depending on your taste. Just remember to adjust the salt and pepper to your liking. My broth was really flavorful, so I did not need to add much salt to the pan gravy at all.
No Poultry Seasoning on Hand
If you don’t have poultry seasoning, you can easily make your own with spices you probably already have. This blend gives you that classic turkey flavor and works perfectly in this recipe.
Start with:
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2 teaspoons ground sage
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1 teaspoon ground thyme
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1/2 teaspoon ground rosemary
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1/4 teaspoon marjoram
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A small pinch of nutmeg
Mix it well and use it just like store-bought poultry seasoning. Adjust to taste and save any extra for chicken or turkey later on.
Final Tips and Serving Suggestions for Your Baked Turkey
Once your turkey is baked to perfection and your gravy is rich and flavorful, here are a few tips to make the meal even better:
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Let the turkey rest: After removing from the oven, let it sit for 10 to 15 minutes. This helps the juices redistribute and keeps the meat moist. - •
Serve with pan gravy: Pour the thickened gravy over the turkey while serving. Don’t forget to taste one last time and adjust the salt and pepper if needed. - •
Pair with sides: This baked turkey goes perfectly with roasted vegetables, mashed potatoes, or a simple salad for a complete, cozy meal. - •
Make ahead ideas: Leftovers work great for sandwiches, tacos, or adding to soups. The flavor only gets better the next day. - •
Extra gravy tip: If you want even more gravy, you can remove more pan juices, mix with additional cornstarch, and thicken to your liking.
Why This Recipe Works
This recipe works because it is simple and perfectly adaptable. If you don’t want pan gravy, use the broth and make a great gravy on the stovetop instead. If you want a thick pan gravy, just add a little more cornstarch or flour.
You can make this with all wings or all leg quarters. It is completely up to you. The method stays the same and the results are always good.
Most importantly, you never have to worry about dry turkey, even for the holidays. This recipe gives you fork tender turkey every single time.
Turkey Storage and Leftovers FAQ
Here are some common questions about storing and reheating your baked turkey wings and leg quarters. Keep your leftovers safe and tasty!
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Q: How should I store leftover baked turkey wings and leg quarters?
A: Let the turkey cool slightly, then store it in an airtight container with some of the pan gravy to keep the meat moist. Refrigerate within two hours of cooking. -
Q: How long does cooked turkey last in the refrigerator?
A: Properly stored, cooked turkey will keep in the refrigerator for up to four days. -
Q: Can I freeze baked turkey wings and leg quarters?
A: Yes, this turkey freezes very well. Store the turkey in freezer safe containers or freezer bags with a little pan gravy to help prevent freezer burn. -
Q: How long can cooked turkey be frozen?
A: For best flavor and texture, cooked turkey can be frozen for up to three months. -
Q: What is the best way to reheat frozen turkey?
A: Thaw the turkey overnight in the refrigerator. Reheat it covered in the oven or gently on the stovetop with a splash of broth or gravy to keep it moist. -
Q: How long can cooked turkey sit out at room temperature?
A: Cooked turkey should not be left out for more than two hours. If the room is warm, limit that time to one hour. -
Q: Can I freeze the pan gravy?
A: Yes, pan gravy freezes well. Freeze it separately or with the turkey. Stir well when reheating and add a little broth if needed since gravy thickens as it cools.
Baked Turkey Wings and Quarters with Pan Gravy
Ingredients
- 4 to 5 ½ pounds turkey wings and leg quarters
Vegetables
- 1 large bell pepper any color
- 1 celery stalk
- 1 carrot
- 2 large onions sweet, yellow, or a mix
- 3 large garlic cloves chopped
Liquid and Gravy
- 3 to 4 cups chicken or turkey broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch or flour for thickening
- Added Fat
- 3 tablespoons butter diced
Turkey Spice Rub
- 1 ½ teaspoons poultry seasoning
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons salt to taste
- 1 ½ teaspoons black pepper to taste
- Pinch of cayenne pepper optional
Instructions
- Clean the turkey parts and pat them dry.
- Mix all of the turkey rub ingredients together and rub the turkey generously on all sides.
- Cover and refrigerate overnight if possible. If short on time, let the turkey marinate for at least 1 hour.
- Remove the turkey from the refrigerator and let it sit out while you prepare the vegetables so it can warm up slightly.
- Chop the bell pepper, celery, carrot, onions, and garlic.
- If desired, lightly sauté the vegetables for a few minutes for extra flavor, or add them directly to the baking pan.
- Arrange the turkey parts in a large baking dish and scatter the vegetables around and between them.
- Dot the diced butter over the turkey and vegetables.
- Mix the broth with the Worcestershire sauce and pour it around the turkey, not directly over the skin.
- Cover the pan tightly with foil and bake at 350°F for about 2 hours, or until the turkey is very tender. Don't forget to baste while cooking.
- Remove the foil, baste the turkey well, and return it to the oven uncovered to crisp the skin.
- Taste the pan juices and adjust salt and pepper if needed. This will depend on your broth.
- During the last 15 to 20 minutes of cooking, remove about 1 cup of hot pan broth and whisk it with the cornstarch or flour until smooth.
- Pour the mixture back into the pan, stir gently, and continue cooking uncovered until the gravy thickens and the turkey is browned.
- Baste once more before serving.
- Once out of the oven, let sit for at least 10 minutes covered.
Notes
Make the Most of Turkey Sales with This Foolproof Baked Turkey Recipe
Let’s take advantage of those sales so you can have turkey for less than the cost of chicken all year round. Not to mention, you can impress your guests with a flavorful, moist turkey every single time.
No more guessing if it is ready or cooked all the way through. This recipe delivers tender, juicy turkey you can count on, whether it is for a holiday meal or a simple dinner at home.
If you have leftovers, they reheat beautifully and make great sandwiches or plates the next day. And if you are cooking ahead for the holidays, this is one recipe you can trust to deliver fork tender perfection every time.
Hey good people, if you tried this recipe, leave a comment below and let me know what you think. A quick rating helps others find this stew too, and if you added your own twist, let’s talk about it. I love seeing how you make it your own!