What to do with turkey legs :)

[Michael Davenport]

#2306

I usually save some of my bird from last year for a feast right before our turkey opener here in IL. This year I got lucky with a fall hen, too, and along with one of my fine NE turkeys from last year I had our dinner in mind soon. I was reading the excellent article Chef Randy King has in the latest issue of TBM and some bells kinda went off. First I usually save the legs and thighs for the pressure cooker and make turkey salad or a Kentucky Burgoo. I craved those legs you get at the fair that are juicy but firm but definitely delicious! Randy hit it out of the park and I amended his version with own using green chilis, celery, shallots, onion, parsley, wine and chicken stock. It turned out great! Here are a few photos. Thanks Randy and thanks TBM! You bailed this family cook out…and I think the kiddos are ready for another bird!

*Beautiful fall hen

*Stolen recipe template 🙂

*Think it’s a hit!

[Bunyan Morris]

#8492

That photo of the kids says it all! 😀

Last season I put the legs and thighs in a crock pot and cooked until tender. Next, I ground the meat and made a chili. I ground the meat a little too fine. It turned out pretty good.

This year I will chop the meat so the chili will have a “meatier” texture. I make turkey salad with the meat as well. T

[SteveMcD]

#9840

Good stuff right there!

[David Petersen]

#9866

They are also great for hammering out fender dents.

[Bruce Smithhammer]

#9883

David Petersen wrote: They are also great for hammering out fender dents.

Which, in turn is a great way to tenderize them for possible consumption.

I hope to have a few soon – my wife’s rig has a dent or two that needs attention….

Oh, and seriously – great post, Mike. That last pic is priceless.

[tailfeather]

#9919

Nice!! I really love the turkey legs….they just take a little extra care. And yeah….great last pic.:D

[SteveMcD]

#9923

I like what Mike was able to do with them. And yes, the pic’s say it all.

I find wild turkey legs something of a disappointment, but it gave me an idea…. can always use them in the crab traps for catching Blue and Softshell crabs! :shock:8)

[Michael Davenport]

#10018

Thanks fellas! Mr. Peterson I cooked some one time so tough it broke the dogs teeth! Cooking them like an osso bucco, slow braising in a cast iron skillet in liquid does the trick…more tender than the breast meat. So does removing the leaders like Chef King demonstrated as it takes the broken teeth part out if the equation! The thighs can be cooked the same way but you got no handle for those 🙂

[robbin68]

#10266

Simple and quick: Put two whole legs in crock pot and cover with cream of mushroom soup. Cook on low until meat pulls off the bone. Don’t forget the taters and gravy!!:D

[Ralph]

#10267

Another cool thing is that they generally come in pairs. 😀

[Bruce Smithhammer]

#10365

R2 wrote: Another cool thing is that they generally come in pairs. 😀

Unless I’m the one shooting at them….:wink:

[Ralph]

#10755

You oughta be able to run’em down and save damage to arrows Bruce. 😀

[Don Thomas]

#24799

Remember that there is always a great use for tough parts of any critter you shoot: game stock! We make gallons of it and freeze it in aliquots, from venison bones, left over duck carcasses, pheasant legs, fish bones, crab shells, whatever. Fill a large pot with water, cut whatever it is up to create a lot of surface area, clean out the vegetable bin in the ‘fridge, and simmer slowly all day long. Remember not to add salt, pepper, or pungent herbs and spices until near the end of the reduction–these go in easily but don’t come out. Uses: soups, sauces, gravies, etc. in endless variety. Far tastier and healthier than anything you can buy at the store. Don

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