Posted: 6/29/2025 5:53:32 PM EDT
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Braise? Roast? There is a restaurant nearby that serves their lamb shank boneless and served over saffron rice. It's good with a nice presentation. I thought maybe I could try something similar, turkey meat off-the-bone with some form of potato or stuffing, gravy over top. |
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Ancient family recipe at least 14 years old. I heard, after shooting my first turkey (28 pounder - "Turkzilla" - that ruined me since I'll never top that.); one or two people said they never cook the legs/thighs as they're too "tough." I couldn't do that because it was a big waste. So, I invented this (not really, but it works). Ingredients: *two pieces of turkey id'd as a leg, thigh, or some combination. *one stick of butter *two or three cans of Swanson's chicken broth *spices you like for turkey recipes *your wife's crock pot or slow cooker 1. Take one leg and one thigh (or two legs) (or two thighs), place in slow cooker. If the leg and thigh are connected and don't fit, make them fit (see opening story) or get a larger cooker. 2. Add all ingredients. 3. Set on "High." 4. After a couple of hours on high, move to "low." 5. Cook until the meat is falling off the bone(s). 6. Let cool somewhat and then pull on some nitrile gloves and disassemble the legs/thigh, discarding bones and ligaments, leaving only tender, wonderful, dark turkey meat. 7. You are done. Result: nice, tender meat suitable for any "turkey a la king" - type recipe. Pulled turkey sandwiches, the imagination runs wild. Can use the liquid to make gravy. Good luck. This year's bird, a nice 21 pounder! Attached File |
"Arms are the only true badges of liberty. The possession of arms is the distinction of a free man from a slave." -- Andrew Fletcher 1698
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Originally Posted By OldArtilleryman: Ancient family recipe at least 14 years old. I heard, after shooting my first turkey (28 pounder - "Turkzilla" - that ruined me since I'll never top that.); one or two people said they never cook the legs/thighs as they're too "tough." I couldn't do that because it was a big waste. So, I invented this (not really, but it works). Ingredients: *two pieces of turkey id'd as a leg, thigh, or some combination. *one stick of butter *two or three cans of Swanson's chicken broth *spices you like for turkey recipes *your wife's crock pot or slow cooker 1. Take one leg and one thigh (or two legs) (or two thighs), place in slow cooker. If the leg and thigh are connected and don't fit, make them fit (see opening story) or get a larger cooker. 2. Add all ingredients. 3. Set on "High." 4. After a couple of hours on high, move to "low." 5. Cook until the meat is falling off the bone(s). 6. Let cool somewhat and then pull on some nitrile gloves and disassemble the legs/thigh, discarding bones and ligaments, leaving only tender, wonderful, dark turkey meat. 7. You are done. Result: nice, tender meat suitable for any "turkey a la king" - type recipe. Pulled turkey sandwiches, the imagination runs wild. Can use the liquid to make gravy. Good luck. This year's bird, a nice 21 pounder! https://www.ar15.com/media/mediaFiles/535702/DSCN9259_-_Copy__2__JPG-3576149.JPG Thanks, wow that's a heck of a bird you got there! Well done. 
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Originally Posted By JimmyAR: Brine, light rub of whatever then smoke. smoked them before, looking for something different this go round. might do a variation of this: https://www.seriouseats.com/red-wine-braised-turkey-legs |