6-8 large turkey wings (or 12 small wings)
2 large carrots, diced
2 large celery stalks, diced
1 large onion, diced
2 pieces thick cut lamb bacon, chopped (you can also use turkey bacon)
4 cups turkey broth
4 cloves garlic, minced
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 Tbsp extra virgin olive oil
¼ tsp ground cloves
salt and pepper, to taste
Preheat the oven to 350 degrees F.
In a dutch oven or large oven-proof heavy pan set over medium-high heat, cook the chopped lamb bacon for 2-3 minutes, until crispy. Remove the lamb bacon from the pan and set it aside to cool.
Add the turkey wings to the hot pot, three at a time. You want to make sure not to crowed the pan or the turkey wings won’t brown properly. Cook the wings for 5 minutes on each side, until the skin is brown and crispy. Remove the turkey wings and set them aside on a plate near the stove to add back in later on.
Add the olive oil to the pan to heat up then add the garlic, carrots, celery and onions. Cook the mixture for 5 minutes, until soft and beginning to brown.
Pour in the broth and deglaze by scraping up the brown bits off the bottom of the pot.
Add the rosemary, thyme and bay leaves to the dutch oven and bring the mixture to a boil.
Add the turkey wings back to the dutch oven, cover and placed it in the oven to braise for 4 hours.
hours later, the turkey wings are ready to come out of the oven!