This year, keep all of your hard-earned gobbler and try some of these recipes. Add a few tablespoons of vegetable or olive oil. Cook HIGH 3-4 hours or LOW 6-8. BURGER Ingredients: 2 whole completely thawed wild turkey legs (without thighs) 1 medium yellow onion, diced 4-5 celery ribs, diced 1/2 bulb garlic, smashed 1/2 cup coriander seeds 1 lemon, juiced 24 ounces Warbeard Irish Ale Serve hot! This will help to break down the tough muscle fibers and make them more tender. 6 turkey legs, salt and pepper Combine the ketchup, water, brown sugar, mustard, vinegar, and paprika in a medium bowl and mix well. Remove the turkey from the pot and add aromatic vegetables like onion, carrots, and celery. Legs and thighs will make the best pot of turkey and dumplings you have ever eaten. Heat evoo in a large Dutch oven over medium heat. Easy, open-faced wild turkey sandwich -- here's a simple field to fork turkey recipe using the legs of a wild turkey and a crockpot. This method allows you to really let the natural flavors of the meat shine through. and then grill or roast until cooked through. Make sure you have removed the innards. One way to do this is to marinate the meat overnight in a mixture of olive oil, lemon juice, garlic, and herbs. Refrigerate 1-2 hours. Just pick the meat from the bones and store in a covered dish or zip-style bag in the refrigerator. Brown turkey legs and thighs, cooking for 3 to 5 minutes per side, until skin is crisp and golden brown. Season turkey with salt and pepper. And for a large wild turkey breast (8 pounds or more), 24 hours of brining will give you the best results. We still had a lot to learn about turkey huntingabout sitting still, being patient, not shooting at a bird that looked so big at 60 yards that we knew he must be in rangebut we slowly started to kill a few turkeys. Spend the extra five minutes or so it takes to remove the legs from your next turkey, and try one of these techniques. View the Recipe. Since we dont see many of the more traditional ground nuts in our area, we substitute smooth peanut butter for the flavor. That means they're way easier to roast. In a skillet, heat 1 tablespoon of olive oil over medium heat. Next, heat up some oil in a large skillet over medium-high heat. Dutch Oven Tricks and Recipes for Deer Camp, How to Make a Modern Cast-Iron Pan Smooth Like Antique Cookware, 7 Favorite Recipes for Wild Turkey Legs and Thighs. You can tame it a bit with an overnight soak in milk. The result is juicy, tender meat that is packed with flavor. That rich, dark-red muscle meat is held together by connective tissue and hard tendons. Wrap the leg tightly in aluminum foil. Slice the hearts in half, marinate, grill, and serve on toast for an outstanding appetizer. This wild turkey leg recipe is perfect for those who want to add a bit of flavor to their Thanksgiving feast. Oven Roasted Turkey Legs. All thats left is to work your knife along the bone at the top of the thigh to release the meat. Saute onion and garlic: Press cancel button, then Saut button. Patty the meat into burgers for the grill; mix it with pork to make breakfast sausage; fire up a pot of chilithe options are endless. Once you realize just how good the legs can be, youll never leave them behind again. Tossing your turkey legs in a pot of boiling water is quick, easy and results in versatility. But before you can cook them, you have to get them off the bird. Prepare The Turkey Legs. Dress and serve like your favorite beef burger. Place vegetables in the cavities. turkey legs, seasoning, lime, fresh cilantro, ghee, light coconut milk One Dish Slow Cooker Turkey Legs Supper Cully's Kitchen garlic, black pepper, red potatoes, turkey legs, condensed tomato soup and 5 more Just like a chicken or a farm-raised turkey, the giblets, mainly the heart, liver, and gizzard, of a wild turkey not only are edible but also are delicious. 1 quart turkey or chicken stock 1 orange, sliced 1 small onion, sliced 3 cloves garlic, smashed 2 teaspoons dried thyme 2 teaspoons oregano, Mexican if possible 1 small cinnamon stick 3 bay leaves 1/4 cup brown sugar Salt 5 tablespoons lard or olive oil Instructions Set the turkey in a large pot, such as a Dutch oven, and add the turkey stock. Stir well. Turkey legs and thighs benefit from low and slow cooking methods like simmering or braising in liquid. With a little bit of care and attention, you can transform tough wild turkey legs into a delicious meal that everyone will enjoy! Serve over some hearty vegetables or mashed potatoes for a delicious meal! After much trial, error, and keeping my ears to the ground during cooking conversations at various turkey camps, Ive finally discovered the secrets to turning these tough legs into tender treats. and some aromatics like garlic or herbs. Fry up and serve alongside eggs for a hearty camp or home breakfast. Turkey liver can be added to sausage, stews, or gravies, but my favorite style of cooking is breaded and fried, then served with white gravy made from the pan drippings. All Rights Reserved. Thing is, most of these hunters would never dream of killing a deer and taking only the backstraps and maybe a ham, leaving the rest. Turkey legs are a great option for braising because they have a lot of flavor and are relatively inexpensive. 4. You can also bone them out and grind them for sausage or burgers on the grill. That connective tissue melts away and the meat falls from the bones, leaving them clean and white. Remove from Dutch oven. Your email address will not be published. Remove the legs from the pan and let them rest on a wire rack while you prepare the gravy. 2. Check out the links below for some of our favorite recipes. A hunting buddy who goes by the nickname Walter saves the legs and thighs from all of his wild turkeys to make a big batch of this BBQ for our deer camp each winter. Determine how long the turkey will need to cook. Place sliced lemon across entire turkey leg. Return the boned-out meat to the pot and add your soup ingredients to continue cooking. My friends and I learned to turkey hunt before the age of the internet. Preheat the oven to 350 degrees Fahrenheit. Braising turkey legs is simple: brown meat in an oiled pan or pot, submerge it in some type of liquid, then slow cook it in a covered pot. After the wild turkey has been prepared for cooking, season it with salt and pepper both on the inside and outside. Tuscan Smoked Turkey-Bean Soup. This is a wonderful wild turkey marinade. Cover the pot and simmer until the meat is cooked through and falls off the bone. Add the salt and herb mixture to the remaining water and apple cider or juice. Take your turkey hunt by the tail feathers and turn that gobbler into a warm citrus and bourbon-infused feast. Like deer hearts, they are perfect for grilling. Pull the gizzard open, exposing the stones and material in the center. Here are a few other tips for cooking perfect turkey legs: Start by seasoning your turkey legs with salt, pepper, and any other herbs or spices you like. Season turkey legs all over with salt and pepper. I learned this technique from my buddy and Realtree turkey-hunting blogger, Steve Hickoff. Josh Dahlke Bone-out the thighs and drumsticks, toss them in a grinder, and what happens from there is your call. Some would call this parboiling, but to parboil you need to boil the meat so its not fully cooked, and then finish cooking it when you apply it to your final recipe. A zip-style bag in your turkey vest makes transporting all three a clean and easy task. Give the joint a twist and you will be able to separate the two. Preheat oven to 325. Place the meat on the smoker at 225250 degrees for 2 hours. Try saving the wings from several birds and smoking them for an hour or two. Season your turkey leg liberally with salt, pepper, and any other herbs or spices you like. Start with a sharp knife. Popular across all of West Africa, this hearty stew features one or more of the many ground nuts found across the region. 2. Heres what makes this even harder to take: Turkey legs and thighs taste great. He shares my passion for eating wild turkeys. They are wrong. Steps 1 In a large stockpot, combine the warm water, the rub, curing salt, brown sugar, allspice, if using, peppercorns, bay leaves, and liquid smoke. Place rinsed turkey legs in a crock pot. This quick and easy marinade uses lemons to tenderize the meat and adds a tangy flavor. Remove turkey legs from . Get the top Petersen's Hunting stories delivered right to your inbox. Roast the turkey legs for 1 hour and 30 minutes to 1 hour and 40 minutes or until a meat thermometer registers 170 F. Remove the roasting pan from the oven, cover it with foil, and let stand for 10 minutes. To start, simply season your turkey legs and thighs with salt, pepper, and any other herbs or spices you like. Marty Tauber put a new twist to Ed's recipe instead of barbecue sauce he substituted it with Attic Lodge Game Sauce, making his pulled wild turkey excellent! When cooked properly, turkey legs can be incredibly juicy and flavorful. 3. Mix a batch of these dumplings to add to the pot. But cook them at a low temperature for a long time with plenty of moisture, and thats when the magic happens. Add the seasoned turkey legs into the pot, then let it brown for roughly 2 - 3 minutes per side. Add the turkey pieces and brown each side for 2-3 minutes. I prefer to use a Camp Chef Dutch Oven for the entire process. Submerge halfway with equal mixture of ginger ale and orange juice. According to Exotic Meats USA, " Wild turkey are smaller and have darker meat, richer, more intense flavor, and firmer texture than domestic turkey. Cap and I got to jawing about everything turkey one morning, and naturally I asked him how he likes to cook his turkey legs. Roast the turkey legs in a preheated oven until they reach an internal temperature of 165 degrees Fahrenheit. When your turkey leg is done cooking, let it rest for 10 minutes before carving so that all those delicious juices have time to redistribute throughout the meat. Step 3 Heat a large Dutch oven over high heat and add olive oil. Place the turkey legs and next 3 ingredients in a roasting pan and spray contents liberally with pan spray. This means that the meat will be leaner and tougher than store-bought turkey meat. Cut off the outer part of the wing at the joint. and cook on low for 6-8 hours. 24 Ratings. First, turkey legs are a bit tougher than other cuts of turkey, so theyll need to be cooked for longer. Preheat the smoker to low heat, 165 to 185F, and moderate to high smoke. Cover and bake for 35 minutes or until turkey is tender and no longer pink. Roast for about 2 hours, or until the internal temperature of the thigh reaches 165 degrees Fahrenheit on a meat thermometer inserted into the thickest part without touching bone.. Grill them quickly to crisp the skin, then toss with your favorite chicken wing sauce. When it comes to cooking turkey legs, there are a few things youll want to keep in mind. The wild turkey tastes different than the domestic turkey. Good friend and hunting buddy Travis, known to everyone in camp as Walter (long story), brings a batch of his turkey BBQ to camp each fall. The Legs are marinated in a flavorful blend of spices, then slow-roasted to perfection. Then, place the turkey legs on a baking sheet lined with foil or parchment paper and roast for about 45 minutes to an hour, or until they reach an internal temperature of 165 degrees Fahrenheit. | The broth will thicken to a rich gravy as the dumplings cook. This process can take a few hours, but its worth it! In this recipe, wild turkey legs are cooked low and slow - first simmered in beer and then smoked with mesquite wood. Stir in the ice water. I was in a Kentucky turkey camp last week and I ran into a local guy named Cap Deaton. Move the pot to a 300-degree oven and cook for 3 to 4 hours until the turkey is tender. Look for a free-range or organic bird that has been well cared for. If you try to cook a wild turkey leg or thigh the same way you cook the breast meat, then, yeah, it will turn out as tough and chewy as that 3-year-old oatmeal pie you found in your turkey vest and tried anyway because you were miles from camp and starving. Step 2 Rinse turkey legs and pat dry; season all over with salt and pepper. Repeat with remaining legs. Cover, and marinate 8 hours, or overnight. Gently remove the turkey legs and thighs from the pot and allow them to cool. Menudo - mexican tripe. This is the proportion for a small turkey weighing 12 to 14 pounds, so you can adapt it to the turkey legs depending on how many you want to brine and how much they weigh. Wild turkey legs are notoriously tough and stringy, but with a little bit of care and attention they can be transformed into a delicious meal. Luckily for us, those earliest seasons were easy as far as turkey hunting goes. Start the pot over medium-high heat on the stove. Season the turkey with salt and pepper, then brown the pieces in the hot oil for a few minutes per side until the surface is golden. Add oil to a cast-iron Dutch oven and heat to medium-high. Soak the legs in brine for 24 hours. In a large Dutch oven over medium heat, add 1/4 cup duck fat. Mix seasonings together in a small bowl. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. This means you have the option to read your magazine on most popular phones and tablets. Add turkey legs, skin side down, working in batches, if necessary. 1 cup ketchup, cup water, cup brown sugar, 2 tablespoons prepared yellow mustard, 3 tablespoons vinegar, 2 teaspoons smoked paprika Let cool to room temperature. Drizzle buffalo sauce over turkey legs. Set the turkey aside and begin making the stuffing. They dont have much meat on them. Second, youll want to make sure the internal temperature of the turkey leg reaches at least 165 degrees Fahrenheit before removing it from the heat. Remove from heat and allow to depressurize on its own. extra virgin olive oil, pepper, kosher salt, garlic, turkey breast steaks Crisp Fried Wild Turkey Breast Food.com pepper, turkey breast, eggs, flour, salt, oil Instant Pot Wild Turkey Breast with Mashed Potatoes kiss gluten goodbye gluten, olive oil, poultry seasoning, margarine, turkey breast and 2 more Roast Turkey Breast KitchenAid Add liquid (like beer or apple cider) and a bit of butter, then seal the foil tightly and place it back on the smoker for another 2 to 3 hours. Remove the turkey legs from the oven and allow them to rest for 5-10 minutes before carving or serving. Set up for indirect heat if on a grill. The heat from the charcoal grill will slowly cook the turkey legs while the smoke from the woods chips will infuse them with flavor. Use your fingers and a knife to peel away the membrane, leaving only the clean muscle. When braising, you want to cook the meat slowly in a liquid so that it becomes tender. However, by definition, Ive found it unnecessary and challenging to parboil wild turkey meat; until its fully cooked, its difficult to pull off the bones. Breast em out was always the task after a bird hit the dirt. In this recipe, wild turkey legs are cooked low and slow - first simmered in beer and then smoked with mesquite wood. Remove legs (carefully) and place on plan. Heavily coat all sides of the legs and thighs with 1/4 cup of the BBQ rub. Theyre stringy. If you have a big enough pot, drop in the full legs (thigh and drumstick). Degrees, using a light flavored smoker wood | Traeger Grills < /a Directions. Medium heat everyone is out for the morning hunt my name, email, and the! 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Deer hearts, they are a lean, healthy source of protein can. Any bones, leaving only the clean muscle thicken and season to taste or butter into the air basket.

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