Instructions

Prep the Meat and Broth: Place the smoked turkey wing in your large pot or Dutch oven. Pour in enough water to completely submerge the meat. Bring the water to a rolling boil over medium-high heat, then reduce the heat to a simmer. Cover loosely and cook for 30 to 45 minutes to create a rich, smoky base broth.

Add the Beans: While the meat simmers, pour your overnight-soaked Great Northern beans into a colander, drain, and rinse them thoroughly under cold water. Add the rinsed beans directly into the pot with the smoked turkey and broth. Add a bit more hot water if necessary to ensure the beans and meat are submerged by about 2 inches.

Season the Pot: Stir in the chicken bouillon, bean seasoning packets, bay leaves, onion powder, garlic powder, and black pepper. Stir gently to distribute the seasonings evenly.

Simmer: Bring the mixture back up to a gentle boil. Reduce the heat to low, cover the pot loosely (leaving a small crack for steam to escape), and let it simmer for 45 to 60 minutes. Stir occasionally and check the beans for doneness—they should be completely tender and creamy inside.

Shred and Serve: Once the beans are tender, turn off the heat and remove the bay leaves. Carefully extract the smoked turkey wing and place it on a plate. Using two forks, shred the meat away from the bone and discard the bones and any tough skin. Return the shredded turkey meat to the pot.

Final Adjustments: Stir the shredded meat into the beans. Taste the broth and adjust the seasoning with additional black pepper, onion powder, or garlic powder if desired. Serve hot.