I use mine to make broth. Usually for soup.
Lisa

Yup, Stock. I always roast raw bones first. Seems to eliminate some of the skimming that needs to be done with raw bones, and adds a little richness to the flavors. Roast your aromatics at the same time.

Steve

A turkey carcass is used in many recipes for congee I have seen. Here is one example. I think you could easily adapt it to the turkey wing bones you have. Use some chicken broth if you think it will need more flavor than the bones will give it.

CONGEE
Ingredients
turkey carcass
6Â cups water
1Â cup long grain rice
salt & pepper
soy sauce
sesame seed oil

Garnishes
shiitake mushroom
chopped green onion
chopped bok choy
chung choi (Chinese salted preserved cabbage)
sliced preserved gingerroot
chopped cilantro

Directions
1 â¨Break up the carcass into a large soup pot or Dutch oven.
2 â¨Add the water and bring to a boil.
3⨠Add the rice. â¨(The more rice you use, the thicker the soup will be.) Bring it again to a boil.
4 Then turn down the heat and simmer until rice disintegrates, forming a thin porridge (at least one hour), stirring frequently.
5 Remove the bones and scrape off any meat to return it to the pot.
6 Add salt, pepper and soy sauce (sparingly) to taste.
7 To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
9 â¨Ladle in the congee and use your choice of the garnishes to add flavor and color to the dish.

Jim

I also use it to make stock, just like I make chicken stock. Then it gets turned into turkey vegetable soup, or used to make turkey gravy, or whatever I need stock for.

Like Steve, I roast the bones, along with the aromatics, because I think it gives it a nicer flavor. I usually use carrots, celery, onion. Maybe a little garlic and a bay leaf, salt and pepper to taste.

I've also been known to throw the turkey carcass from Thanksgiving or whenever into a pot with whatever chicken parts I've saved and make stock out of the whole mess. It's not as mild as chicken stock, but it's good for soup.

Jim, that Congee sounds basically like turkey and rice soup with the addition of sesame and soy. And I've sometimes cooked the rice until it disintegrates, but usually not on purpose, LOL. Anyway, I think I'd probably like it...

Annie

For those who may be unfamiliar with congee (aka jook), it is usually eaten for breakfast. It's VERY comforting. The consistency is more a smooth porridge than a soup.

It is also a good food when recovering from an illness. IOW Annie, when you are too weak to deal with entire grains of rice in your turkey and rice soup. :-)

Jim

I think you actually get more flavor and Umami from the skin than the bones...to be safe I save both and use for broth.
Linda C

I also use the skin for making broth and agree with Linda that it gives you more flavor than just the bones. For turkey bones, I always hack the large ones in half with a meat cleaver so that I can benefit from what's inside - definitely the leg bones are better if cracked.

Lars

Linda, I sometimes use the skin, preferably roasted, but then I chill the stock and skim the hard layer of fat that rises and discard it. I THINK I'm getting the flavor and losing the fat, so don't tell me otherwise. (grin)

Jim, I'm not a morning person, so I'd probably not want to deal with grains of rice in the morning for breakfast!

Annie

Wow thanks everyone! Soup and congee, what great ideas! Too bad that I have thrown out the skin. I will definitely try roasting the bones and skin together next time.

I am going to make ground turkey potstickers to go with turkey congee this weekend. Yummy:!

Al