Paula Deen Baked Turkey Wings Food

ROASTED TURKEY

Roasted Turkey image

Herbs and butter make a roasted turkey savory and moist. The perfect recipe for Thanksgiving or any other day!

Provided by Paula Deen

Categories classics entertaining fall Family Supper winter

Time 20m

Yield 18

Number Of Ingredients 11

Ingredients

1 1/2 teaspoons kosher salt
1/2 teaspoon plus 1/8 teaspoon pepper
1 (12-14-lb) turkey, thawed if frozen
1 onion, quartered
1 head garlic, halved crosswise
2 teaspoons fresh herbs, chopped, such as thyme, parsley, rosemary, and sage
2 bay leaves
1/2 cup unsalted butter, melted
1 (14 1/2-oz) can chicken broth
1/4 cup cornstarch
1/3 cup water

Steps:

Preheat oven to 325 °F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. Brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.
Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 °F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 °F, about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.
Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.
Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.

PAULA DEEN'S UNCLE BUBBA'S WINGS

Paula Deen's Uncle Bubba's Wings image

Paula's younger brother, Earl "Bubba" Hiers, is the wing man in the family. He serves about 200 pounds of them every week at Uncle Bubba's Oyster House in Savannah. Paula put her own spin on Bubba's recipe, adding two sauces a Thai inspired dip and a spicy butter. I found ths recipe in the January/February 2010 Food Network Magazine. Please note: Cooking/prep time does not include 24 hour marinating time.

Provided by Crafty Lady 13

Categories < 60 Mins

Time 35m

Yield 3 pounds

Number Of Ingredients 10

Ingredients

1 1/2 cups hot sauce
1 1/2 tablespoons cajun seasoning
1/2 tablespoon cayenne pepper
3/4 tablespoon garlic powder
3 lbs chicken wings
peanut oil, for frying
1/2 cup salted butter, softened
1/2 cup hot sauce
1 cup sweet Asian chili sauce
1 tablespoon soy sauce

Steps:

Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes.
Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.

PAULA DEEN'S COLLARD GREENS

Paula Deen's Collard Greens image

Make and share this Paula Deen's Collard Greens recipe from Food.com.

Provided by Rev.CCJ

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1/2 lb smoked turkey wings or 1/2 lb smoked turkey, neck bones
1 tablespoon house seasoning
1 tablespoon seasoning salt
1 tablespoon hot red pepper sauce
1 bunch collard greens
1 tablespoon butter

Steps:

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a large pot, bring 3 quarts of water to a boil and add smoked meat, House Seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.

Nutrition Facts : Calories 234.2, Fat 9.7, SaturatedFat 4.1, Cholesterol 59.8, Sodium 28478.1, Carbohydrate 18.5, Fiber 6.6, Sugar 0.9, Protein 21.4

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