Turkey leg recipe?

[LongWayAround]

Thighs get slow cooked and shredded.

I usually do similar with the drumsticks, except I do them for my dog and also keep the broth to add to his kibbles.

 

[NRA4LIFE]

Crab bait now. Used to slow cook them in mushroom soup and that was OK. They are a good trade for fresh Dungeness crab.

 

[dtrkyman]

Legs, wings, thighs, soup or turkey salad!


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[Jethro]

No we cannot all agree to grind turkey breast for burgers!

Where's your sense of culinary adventure? Ever look up a recipe online?

Its a joke from a past thread. Guess you had to be there.

I ground an extra Thanksgiving grocery store bird couple months ago, legs and all. Leg meat through grinder 2x, breast meat 1x.

 

[gringo76]

Cook them until they're tender. If they're not tender, they're not done.

 

[Bearwhisky]

Put it in a crockpot with your choice of seasonings/marinades and cook on low until falls off bone. Usually around 10 hr for me. I like to pick it off and shred up to make bbq sandwiches or tacos.


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[pharmdeez]

I do the Turkey posole from the MeatEater cookbook and it is great.

 

[Tradchef]

Salt, garlic and fresh thyme and flat leaf parsley

Rub legs and let sit uncovered in the fridge overnight

Wipe salt rub off and put in a vac bag with 5tbsp duck or goose fat, 6 sprigs of fresh thyme

Vac seal and sous vide for 18lbs at 155

 

[Elk botherer]

I think there's a meme about that, the tots I mean.

These memes close or are referencing something besides Napoleon Dynamite? I’m going to give the sliced, tenderized, and fried a shot and if my boy and I both tag out, I’ll try the burger as well. Good thread. Thanks guys.

 

[Jake538]

Turkey leg tacos
Brown legs in skillet
Throw in insta pot high pressure for 30 mins,
Typical taco accoutrements
Pull meat apart fry briefly in lard
Season with cumin, chili powder, garlic, pepper and salt to taste.

 

[Billy Goat]

I hit this breast by accident, trying to decide if I fry it or grind it



Never ground turkey before, but maybe I should spread the flavor around.

 

[Gbrecka]

Legs and thighs in instapot, shred, and vac seal for soup, tacos, Sammie’s, etc…Breast gets fried, canned, jerky’d, smoked, or ground.

 

[Ucsdryder]

I hit this breast by accident, trying to decide if I fry it or grind it

View attachment 702883

Never ground turkey before, but maybe I should spread the flavor around.

Not even a question! Get out the grinder. Then you can take back all the mean things you said about me!

 

[Fordguy]

Looks like it's time to try some new recipes...

 

[LilBit]

last year I cooked the legs, thighs, and wings in my crock pot. Picked the meat then made pot pies.

 

[copenmechanism]

Y’all should check out Jesse Griffith’s new book, appropriately titled The Turkey Book. Lots of terrific recipes in there — but for legs, the general concept is low and slow… 8+ hours even.

 

[Tod osier]

I hit this breast by accident, trying to decide if I fry it or grind it

View attachment 702883

Never ground turkey before, but maybe I should spread the flavor around.

I'll always make the case for nuggets!

 

[Jethro]

I hit this breast by accident, trying to decide if I fry it or grind it

Congrats on the bird. Attaching a link for seasoned tater tots.

seasoned tots

 

[BoilerBowHunter]

+1 for the turkey posole soup in the MeatEater cookbook. Very unique flavor.

 

[MosquitoCoast]

I've killed a whole bunch of turkeys in my years and have never considered whatsoever grinding the meat. That's such a wasted step in my opinion but to each his own.

My go to on breast meat is either sliced into fingers or pounded into smaller pieces that I leave in a jar of pickle juice for 3-4 hours, batter, double dip in egg wash, and fry. You can either serve this with some dipping sauce or throw it on bun and make a chic-filet type sandwich which is always a huge hit.

For thighs and legs, I prefer browning in a crock pot with seasoning (your choice but I always go with something resembling Spanish or Mexican seasoning), pull the meat out, deglaze the pot with some white wine and stir, add onions some green peppers (preferably not bell peppers), garlic and saute until clear, put the bird pieces back in and pour two cups of white wine, slowly simmer for 5-6 hours until the meat can be shredded. Separate all the meat and add with the stock to a pan to brown a little bit on the edges but don't dry it out. You can put this on rice or in tacos.