Turkey wing
Meleagris gallopavo · Poultry
Top 10 pairings
The turkey wing is the foreleg of the domestic turkey (Meleagris gallopavo) — the skin-on, three-jointed appendage prized for its high ratio of crisp skin and gelatinous connective tissue to meat. Sold whole or split into the meaty drumette, the leaner flat and the bony tip, it is a fattier, more flavourful cut than the breast and is roasted, smoked, braised or deep-fried.
Picking a good onedrag
Cold, moist, almost odourlessOff: tacky or slimy, smelling wrong
Chilled and cleanEveryday bestAnything. Don't rinse it: washing splashes raw juice onto other food and surfaces, and cooking, not water, is what kills the germs.
ColourColour holding, nothing faded or darkened
Touch the surfaceCold and moist, nothing tacky anywhere
SmellMild and clean, nothing you would call a smell
These cues are Turkey's, and hold across its cuts; where this one differs, its own page says so.