Turkey hunters can be summed up into two categories: ones who keep the leg meat from wild turkey, and those who do not. I’m here to convince the latter to second guess their choices and give it a try.
Understandably, the leg meat from wild turkeys can be less than palatable. When you think of turkey legs, most people think of the giant juicy turkey legs that are served at renaissance fairs and fourth of July events. Legs from a wild turkey are a far cry from that; they are usually tough, stringy, and all over not a great experience to eat. However, they can be turned into something delicious if you take the time to add a few extra steps and try a few new recipes.
The most common way that people cook turkey legs is on the smoker, or in the crock pot. While these can both be great options, there are a number of things that should be done in the process to make turkey legs delicious and tender.
The first step to utilizing turkey legs actually happens in the field. Removing the legs from the body and getting them cool is an important step. Remove any bits of feathers or dirt that may have gotten stuck to the meat in the process. You will then want to either place it in an air tight container with a lid in the refrigerator, or wrap in freezer bag (or freezer paper) and freeze it until you are ready to cook with it.
Brine it:
Brining is something that is very helpful when it comes to improving moisture and create a more tender cut of meat. A simple brine consists of a 16:1 ratio of water and salt. You can add 1 cup of sugar as well to counteract the saltiness, however it’s not necessary as the meat will be rinsed.
Submerge your turkey legs in a brine for 24 hours, then rinse well and pat dry.
Crockpot Method:
A crockpot or slow cooker is always a great option when you have a tougher and leaner cut of meat. However, the key is to let the meat cook for a long enough period, (10-12 hours) and to add enough liquid to the pot that the turkey can’t dry out. Add one cup of broth per turkey leg and check on it periodically. You’ll also want to make sure that you’re adding something that has flavor. Bland turkey isn’t great, no matter how tender it is. Add herbs, spices, onions, garlic, or some of your favorite sauce. You can also swap out the broth for barbecue sauce or something similar for the last hour of cooking. I have found that I prefer a slow cooker method over pressure cooking as it comes out more flavorful, but a pressure cooker can work for this as well.
Roasting: This is probably my favorite method, and the one that adds the most flavor. You’ll want to place your turkey legs with a few cups of broth and generous seasoning into a roasting pan and cover it. Cook at 325 for 3 hours. Test the tenderness of the legs with a fork, and if needed return to the oven for another hour. This is a great time to throw in some veggies and onions and a stick of butter. Think Thanksgiving dinner, but without the whole turkey. I started making my venison roasts this way as well, and it will make your whole house smell incredible.
Soup: If you have ever made homemade chicken soup, you know that dark meat is ideal. Making a massive all-day pot of soup in the morning and letting the legs simmer in it all day will result in an amazing flavorful meal. Carefully take the legs out of the soup, pull the meat off and return the meat to the pot before serving.
Smoker: Using a smoker adds a new level of flavor to turkey legs; anyone who has had one can testify to that fact. Using low temperatures throughout the whole cooking time is crucial, and at least half of the cooking time should be in some sort of sauce or broth to prevent the legs from drying out. I like to cook them for a few hours directly on the rack, then transfer to a covered pan for the remainder of the time. This method also results in some great meat for pulled barbecue sandwiches.
Grinding: This method is the most underutilized but is also the easiest. By simply pulling all the meat from the bones and running it through a meat grinder or food processor, you open a whole new world of recipes and possibilities. Ground turkey meat can be used for tacos, chili, meat sauce, meatballs, and any other recipe that calls for a lean ground meat.
If you shoot a turkey this spring, remember the legs go home with you!