Waste not want not Turkeys more than breasts & drumsticks

"Wing meat is best for appetizers, and below are two of our favorite recipes."

- Bruce & Elaine Ingram

It's no secret that a wild turkey's breast is exceptionally flavorful, yet the other white meat found where the wing adjoins the breast is worth savoring, too. These little two-to-three-inch strips are easily extracted, go well in several dishes and excel as the main ingredient in appetizers. In our opinion, the second best "cut" on a wild turkey is a tasty tidbit that many hunters likely never consider.

When we field dress a turkey, we remove the breast, legs, and neck. Then we turn to the wings. There's no need to severe the wings. The little strips of meat can be easily removed. Just peel back the skin and feathers and run a knife along the exposed wing bone where it adjoins the body.

We enjoy wing meat in soups, sandwiches, and as sliders. We use it in summertime "clean out the refrigerator" stews, tossing it in with venison steak and the meat from squirrel legs. But the wing meat is best for appetizers, and below are two of our favorite recipes. For either of them, cook the wing meat from several turkeys beforehand in a slow cooker on low for five to six hours.

Turkey Wing Appetizers

Cooked wing meat

1 avocado, mashed

1 shallot, chopped

1 tsp. fresh lemon juice

Salt and pepper to taste

Mix ingredients well. Use as topping for whole grain crackers, crostini, or toast.

Stuffed Turkey Wing Appetizers

1/2 cup cooked turkey wings, chopped

12 mushrooms, stems removed and saved

1/4 cup onion, chopped finely

2 tablespoons butter

1/4 cup fresh spinach, finely chopped

1/8 teaspoon salt

1/4 teaspoon dried oregano 

1-2 dashes garlic powder