Recipe for soul food style Smothered Turkey Wings, Legs, and Thighs
I uploaded a recipe for smothered turkey wings almost two years ago. Since then, I’ve been getting a ton of request for a updated version. Since everyone seemed to really love my smothered turkey wings recipe, and had many questions about it, I just decided to upload the recipe again. However, this time around I’m making a homemade gravy- AND you can make smothered turkey wings, legs or thighs with this recipe!
This smothered turkey wings, legs, and thigh recipe is a very soulful one. In fact, if you grew up in a household that ate soul food on the regular, you know that this is the real deal! This time around, I’m not using any canned cream of mushroom, or taking any shortcuts. I’m making everything homemade, gravy and all.
Believe it or not, making your own gravy is a lot easier than it sounds. Also, homemade gravy tastes a lot better than any canned, jared, or powdered gravy. The gravy that we are making for our smothered turkey legs, wings, and thighs is absolutely amazing. Not only is it great to smother the turkey, it taste great on top of mashed potatoes and rice as well!
In the video clip below I will be using turkey legs. Keep in mind that you CAN use this same recipe for smothered turkey wings, thighs, and even turkey necks!
Watch the video tutorial
- 2 lbs turkey wings, legs or thighs
- 3 tbsp vegetable oil
- 2 tbsp butter
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground sage
- 1 tsp dry thyme
- 2 tsp salt
- 1 tsp ground black pepper
- ½ cup all purpose flour
- 2 cups chicken or turkey broth
- ½ cup half & half
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 2 stalks of celery, chopped
- salt & pepper for taste
- Preheat the oven to 325 F.
- Rinse the turkey under cool water, then pat dry.
- Combine all of the seasonings: Salt, pepper, thyme,sage,onion powder, and garlic powder.
- Season the turkey with the seasonings, and rub all over.
- Sprinkle the all purpose flour into a large freezer bag, then place the turkey into the bag.
- Close the bag, and shake until all of the turkey is nicely coated with the flour( don't toss out the excess flour).
- Place a large pan on the stovetop and add in 3 tbsp of vegetable oil, and 2 tbsp of butter.
- Melt the butter, and heat up the oil over medium heat.
- Once the oil & butter is nice and hot, add in the turkey.
- Brown all surfaces of the turkey, then remove from the pan, and put the turkey into a large bake dish.
- Head back to the stovetop and toss in all of the chopped vegetables.
- Season the vegetables with salt and pepper to your preference, and cook the veggies, over medium heat, until they are translucent.
- Once done turn off the heat, and add the veggies into the bake dish with the turkey, but reserve the oil/butter mixture.
- Cover the bake dish with foil, and bake the turkey for 2 hours ( on 325 F).
- Heat up the butter/oil mixture over medium heat.
- Once the butter/oil is nice and hot sprinkle in the flour ( leftover from earlier).
- Stir continuously, and brown.
- Pour in the chicken broth, and stir to prevent and lumps.
- Next add in the half & half, and stir until everything is well combined.
- Let the gravy cook over medium heat until it starts to thicken up.
- Remove the turkey from the oven, and uncover.
- Pour the gravy all over the turkey, making sure that it is nicely smothered, then cover.
- bake for an additional 1 hour and 30 minutes.
- Remove the turkey form the oven, and let sit for 10 minutes.
- Serve and enjoy!