Killed a jake this morning and would like to try to cook the thighs and legs. I’ve tried this before without much luck. Any suggestions? Crockpot, power boil and fry like rabbit, air fryer?? I hate wasting them and would like to try to find someway to make them edible. Thanks
Turkey leg and thigh recipe
- Thread starter jvanhoy
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slatebuilder
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Congrats on the bird. We breast them, then smoke the remainder of the carcass long enough to get a good smokey flavor. After it has been smoked, into the crockpot or slow cooker with it and onions, celery, carrots etc to finish. Pluck the meat and use the broth for soups. We do a variation of the attached recipe for one of the soups.
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Scott’s Wild Turkey Soup
When Realtree’s Scott Hughes mentioned he had a killer turkey soup recipe, I immediately took notice. Soups and stews are a great way to make use of the often overlooked thighs and legs from wild turkeys. While they can be a little tough and stringy, I think the dark meat...
Kaitum
Well-known member
For the legs, I've had my best luck cooking them in a crock pot or pressure cooker until the meat falls off the bone. Once cooked, remove bone and tendons, and use meat for soups, stew, etc.
Pucky Freak
Well-known member
Congrats on your turkey!
Brown one thigh with leg attached in medium hot oil for about 5 minutes per side. Works best with skin on and plucked, but not necessary.
16 oz chicken broth, salt, pepper, Poultry seasoning in a crock pot. I’d do 6 hours at 275 then check. The meat should fall right off the tendons and bones. If not ready, give it a couple more hours. If it is ready, put it on warm until mealtime.
There should be enough moisture in the meat, but little fat so helps to serve with gravy to balance it out. You can slowly add some of the remaining Broth to a roux to make your own gravy.
Chicken fried leg/thigh can be really rubbery.
Brown one thigh with leg attached in medium hot oil for about 5 minutes per side. Works best with skin on and plucked, but not necessary.
16 oz chicken broth, salt, pepper, Poultry seasoning in a crock pot. I’d do 6 hours at 275 then check. The meat should fall right off the tendons and bones. If not ready, give it a couple more hours. If it is ready, put it on warm until mealtime.
There should be enough moisture in the meat, but little fat so helps to serve with gravy to balance it out. You can slowly add some of the remaining Broth to a roux to make your own gravy.
Chicken fried leg/thigh can be really rubbery.
Hem
Well-known member
I've tried just about technique for cooking wild turkeys.
Last few years I have taken an unorthodox approach and boned all meat and run it through my grinder. We really like turkey meatballs . One way to extend the enjoyment of a couple turkeys through the year instead of one and done.
Legs can be a bugger.
Good suggestions from others.
Last few years I have taken an unorthodox approach and boned all meat and run it through my grinder. We really like turkey meatballs . One way to extend the enjoyment of a couple turkeys through the year instead of one and done.
Legs can be a bugger.
Good suggestions from others.
JohnCushman
Well-known member
Congrats!!
I usually do the legs and thighs in the slow cooker (the longer the better...I usually set it for 12 hours on low and go to bed) with garlic and onions and a packet of taco seasoning and low sodium chicken stock and beer. The dark meat makes amazing enchiladas and tacos. There is a ton of tendons, so be careful when you pull the meat to get them all. I save the bones for stock. The broth makes a nice base for a soup as well if you want to save some of the meat aside, or even some breast, with hominy and peppers and diced tomatoes and chop the crock pot onions up and season it to taste. Serve it with some sour cream and avacado slices and cilantro and lime.
I usually do the legs and thighs in the slow cooker (the longer the better...I usually set it for 12 hours on low and go to bed) with garlic and onions and a packet of taco seasoning and low sodium chicken stock and beer. The dark meat makes amazing enchiladas and tacos. There is a ton of tendons, so be careful when you pull the meat to get them all. I save the bones for stock. The broth makes a nice base for a soup as well if you want to save some of the meat aside, or even some breast, with hominy and peppers and diced tomatoes and chop the crock pot onions up and season it to taste. Serve it with some sour cream and avacado slices and cilantro and lime.
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WildWill
Well-known member
I grind mine with either pears or apples and make breakfast sausage. The whole recipe is on Meateater.
MO Betta
Well-known member
You could also try a confit preperation.
I do the same thing with the legs, thighs and wings from home grown turkeys that weigh anywhere from 30-40 lbs oven ready. Once they are tender the meat just falls off the bones. Then we take the meat off the bones and get rid of the skin and tendons. We have used the super delicious meat to make enchiladas, chilaquiles, white bean turkey chili, shredded meat burritos.
Gellar
Well-known member
Turkey Carnitas Recipe - Turkey Leg Carnitas Recipe | Hank Shaw
The best turkey leg recipe there is. This is turkey carnitas, like the carnitas in Mexican restaurants, only with turkey legs, not pork.
honest-food.net
if I’m lucky enough to get a bird both legs and thighs go to carnitas. If I’m lucky enough to kill a second bird I grind the things, legs, and wings and 10%of the weight in bacon ends. I think they make awesome burgers.
Hem
Well-known member
That sounds really good.Turkey Carnitas Recipe - Turkey Leg Carnitas Recipe | Hank Shaw
The best turkey leg recipe there is. This is turkey carnitas, like the carnitas in Mexican restaurants, only with turkey legs, not pork.
if I’m lucky enough to get a bird both legs and thighs go to carnitas. If I’m lucky enough to kill a second bird I grind the things, legs, and wings and 10%of the weight in bacon ends. I think they make awesome burgers.
Hem
Well-known member
Oops...got to thinking...what are bacon ends..how do you get them?
JohnCushman
Well-known member
They are the scrap pieces from commercial bacon making. You can get them at walmart. Look for ends and pieces.
Gellar
Well-known member
I usually don’t actually get bacon ends. Just rough chop some bacon and mix it in with the turkey as you are grinding it. Almost freeze the bacon first, it cuts and grinds a lot easier.
I like to make what I call a Southwest turkey burger. Cayenne, chili powder, paprika, salt andblack pepper topped with pepper jack.
Hem
Well-known member
Thanks guys for the info.
I'm gonna try that with some birds.
I'm gonna try that with some birds.
JohnCushman
Well-known member
I'm amazed at how many people leave the legs and thighs behind and just fillet the breasts off. They are missing out on some amazing eating.
Hank Shaw’s carnitas for my family. He suggests using lard for the crisping of the meat, and it wasn’t until I did the recipe the second time that I followed the instruction to not turn the meat while crisping the dark meat. He wants the combination of crispy bottoms with softer tops for the contrasts of texture.
I find that if a recipe for braising calls for 3-4 hours, I end up having to double or triple time to get the meat “fall off the bone tender” With my slow cooker. The insta-pot option would shorten cooking time.
I find that if a recipe for braising calls for 3-4 hours, I end up having to double or triple time to get the meat “fall off the bone tender” With my slow cooker. The insta-pot option would shorten cooking time.
