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Baked Turkey Wings and Quarters with Pan Gravy

This is a simple, down-home turkey recipe that cooks low and slow and makes its own rich gravy in the pan. Covered until tender, then uncovered to crisp, it’s an easy comfort meal.
Prep Time1 hour
Cook Time2 hours 30 minutes
Servings4 hearty servings
Calories: 795kcal

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

You may want to make a double batch of this seasoning and save the extra, especially if you have larger pieces of Turkey. It also works great on baked chicken.