Then, place them on a parchment or aluminum foil lined sheet pan and liberally drizzle with olive oil. Once the 30 minutes has passed, remove the chopped turkey wings from the brine and pat very dry with a paper towel. Be sure not to overcook as they can turn out to be dry. Cook for 2-3 minutes on each side until they are cooked through. Add the chops to the skillet in a single layer. Stir well, allowing the salt to dissolve, and let them brine for at least 30 minutes. Heat a large, nonstick skillet over medium-high heat. Place the chopped wings in a large mixing bowl of lukewarm water and 1/4 cup kosher salt. Just make sure that the turkey wings will fit into the bowls and pans that you plan on using. If you can’t find turkey wings already chopped by the butcher, that’s totally fine. And as of right now, let’s face it: we have the time and frankly the stress, that might drive some of us into the kitchen to feed others. 931 40K views 3 years ago Smothered Turkey Chops IHeartRecipes. This recipe does take quite some time, but let’s be honest: anything smothered in a homemade gravy is going to be worth your time and effort. It’s my way of unplugging and providing myself with a little self-care. When I made this at the start of the Covid-19 pandemic and shutdown, I wanted to spend my entire day in the kitchen because I was so stressed and anxious.Ĭooking low and slow helps me stay a little more balanced given the circumstances happening around me that are out of my control. And you could also easily brine and roast the turkey wings the day before but I didn't. The gravy can be prepped and started while the turkey is roasting.

There are technically three parts to this recipe: brining the wings, roasting the wings, and then making the gravy. What can I say? I’m a country, island girl through and through: from Puerto Rico to James Island. But me? Honestly? I love my turkey wings really saucy and falling off the bone with a nice, thick gravy that gets sopped up in the rice.

It’s almost as if my mom took a traditional Charleston meal that she learned from friends and put her Puerto Rican twist on it.

We always had them served with white rice, tostones, and sliced avocado. Growing up, she would always pressure cook the turkey wings until they were falling apart and then she’d smother them with lots of sliced green peppers and onions. And everyone here makes them differently, including my mom. Aside from shrimp and grits, I think that it’s safe to say that smothered turkey wings scream Charleston on a plate.

Smothered turkey chops recipes