I'll never, ever, EVER in a million years understand why there are still people breasting birds out and leaving the legs for the coyotes. They're dumb as $400 vests. Yesterday they walked him to the barrel. Today they fill our bellies.
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Couldn't agree more...
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Very nice David!
Couldn't agree more. Cooked properly the legs are fantastic and it is a shame to waste them. My favorites are ground up with pork fat or fatty bacon for burgers or slow cooked/pressure cooked for carnitas.
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Quote from: ChesterCopperpot on April 08, 2022, 06:34:23 PM
I'll never, ever, EVER in a million years understand why there are still people breasting birds out and leaving the legs for the coyotes. They're dumb as $400 vests. Yesterday they walked him to the barrel. Today they fill our bellies.
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Give us the recipe for that.
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yep! although I debone and grind the thighs, the legs and wings are great for soups, carnitas, meat over rice, etc. basically anything in a Dutch oven or slow cooker. I normally do 1 wing and 1 leg together to get a mix of white and dark meat in the meal.
Quote from: roberthyman14 on April 08, 2022, 06:46:42 PM
Quote from: ChesterCopperpot on April 08, 2022, 06:34:23 PM
I'll never, ever, EVER in a million years understand why there are still people breasting birds out and leaving the legs for the coyotes. They're dumb as $400 vests. Yesterday they walked him to the barrel. Today they fill our bellies.
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(https://uploads.tapatalk-cdn.com/20220408/1966f18352851d605f6c8860d3ef01d7.jpg)
(https://uploads.tapatalk-cdn.com/20220408/34083e0a4538b52e4b8035f0a49d54a5.jpg)
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Give us the recipe for that.
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Yes !! recipe please.. That looks yummy.
I usually just throw mine in a crockpot for the day.
Agree wholeheartedly. I view just Breasting out a turkey in the same light as just taking the tenderloin off of a deer. Some darned good eating. Just takes a little work
Im with you 100% on this one. We do about the same as you do looks like. These days we use an insta pot.
Looks very tasty, I have made my own similiar homemade soup with the legs. I have to admit, that homemade soup is one of my favorite things to eat, and make. Congrats on the hunt and table fare.
Quote from: SM on April 08, 2022, 07:01:31 PM
Quote from: roberthyman14 on April 08, 2022, 06:46:42 PM
Give us the recipe for that.
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Yes !! recipe please.. That looks yummy.
I usually just throw mine in a crockpot for the day.
Broke the legs down and seared them in the pan. Deglazed the pan with some white wine and then added chicken broth, one chopped onion, and the cannellini beans from the Tuscan Bean Soup package below. Cooked that for six hours at 225. Chopped three carrots, three celery stalks, and another onion and added that to the pot with the seasonings from the Tuscan Bean Soup package and cooked for an additional hour and a half at the same temp. Added some salt and pepper and a little white balsamic to taste. Pulled the meat and chopped it to bite size pieces. That was it.
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Quote from: ChesterCopperpot on April 08, 2022, 07:57:44 PM
Quote from: SM on April 08, 2022, 07:01:31 PM
Quote from: roberthyman14 on April 08, 2022, 06:46:42 PM
Give us the recipe for that.
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Yes !! recipe please.. That looks yummy.
I usually just throw mine in a crockpot for the day.
Broke the legs down and seared them in the pan. Deglazed the pan with some white wine and then added chicken broth, one chopped onion, and the cannellini beans from the Tuscan Bean Soup package below. Cooked that for six hours at 225. Chopped three carrots, three celery stalks, and another onion and added that to the pot with the seasonings from the Tuscan Bean Soup package and cooked for an additional hour and a half at the same temp. Added some salt and pepper and a little white balsamic to taste. Pulled the meat and chopped it to bite size pieces. That was it.
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Thanks. Imma have to order some of that.
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We make pot pies with the leg/thigh meat. I harvested, butchered, ground, boiled the legs and pulled meat and froze 40 Easterns in one day by myself. It was a long day. Lol
NOPE! to each their own....
I let mine sit in the fridge a few days then slow cook all day and pull with a little bbq sauce and it makes for good samwiches.
Mine typically make it into the pressure cooker, then make soup.
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Instant pot for 1hr 15mins with some chicken broth. Shred it and make sandwiches. I've never tried soup or stew but I'll bet it's good.
Great use of an underrated cut of meat. Our's get started by also searing and deglazing as you mentioned, then slow-cooked. Meat is pulled and shredded and used for turkey pot pies or turkey tetrazinni. Never goes to waste.
same season in the slow cooker
delicious !!!!
Quote from: ChesterCopperpot on April 08, 2022, 07:57:44 PM
Quote from: SM on April 08, 2022, 07:01:31 PM
Quote from: roberthyman14 on April 08, 2022, 06:46:42 PM
Give us the recipe for that.
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Yes !! recipe please.. That looks yummy.
I usually just throw mine in a crockpot for the day.
Broke the legs down and seared them in the pan. Deglazed the pan with some white wine and then added chicken broth, one chopped onion, and the cannellini beans from the Tuscan Bean Soup package below. Cooked that for six hours at 225. Chopped three carrots, three celery stalks, and another onion and added that to the pot with the seasonings from the Tuscan Bean Soup package and cooked for an additional hour and a half at the same temp. Added some salt and pepper and a little white balsamic to taste. Pulled the meat and chopped it to bite size pieces. That was it.
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Thanks..I gotta try that.
I slow cook similar, pull, then fry in a little oil to make carnitas....I breasted birds for years before I knew better. Definitely some great eating with the rest of the bird...and feel better not wasting.
I've never kept the drums, but I always treated the thighs much the same - cook in a pressure cooker and shred, then throw together a few turkey fajitas for dinner.
We use the insta pot with chicken stock, shred it and make tacos or New Mexico turkey salad it's really good. Diced jalapeños. Small can of drained rotel,diced onion and cilantro. One pack of taco seasoning and mayonnaise.
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In addition to the breast meat, there's white meat on the wings and near the butt of the wing as well. Beside the dark meat in the thighs and legs, there's a couple of chunks on the back also. My wife makes an excellent turkey pot pie out of the breast and other white meat while I put the dark meat in a slow cooker with an abundance of Ray's BBQ sauce and a little water, pulling it all apart after 6 hours on low and nearly as much time on high. After shredding, I add jalapeno slices on my sandwiches. Probably a little Miracle Whip would be nice, too.
Quote from: TRG3 on April 10, 2022, 03:05:16 PM
Beside the dark meat in the thighs and legs, there's a couple of chunks on the back also.
Yes, the oysters, they're primo!
Looks mighty tasty
Quote from: Zobo on April 10, 2022, 08:28:42 PM
Quote from: TRG3 on April 10, 2022, 03:05:16 PM
Beside the dark meat in the thighs and legs, there's a couple of chunks on the back also.
Yes, the oysters, they're primo!
Sorry, but I draw the line there.
He isn't referring to mt oysters cottonmouth. Its just 2 little chunks of meat along the top of the back. However don't go knocking mt oysters either. I think they are pretty tasty when fried. Kinda like the fat on a steak.
I'll pass, too much work for too little reward. I would eat it if someone else was making it.
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Nice to see a bunch utilizing the legs of a turkey. I certainly do. As far as I know in the states I hunt it is illegal not to use them for human consumption due to wanton waist laws. And it just doesn't seem right to leave almost half the meat from a turkey to maggots.
A crock pot ($15 or$20, less for a used one) will cook the lower legs easily. I set mine on "keep warm" which is 180 degrees (don't want the water to boil) and cook the lower legs for 10 to 12 hours or so. Set it and forget it until time. The meat will very easily pull off the bone and tendons, no knife needed. I use the pulled meat in soup, or hot Italian "beef" for sandwiches, or a casserole. Lots of ways to use it.
The thighs can be made the same as the lower legs or many other ways. I grind them and mix with pork and spices for bulk Italian sausage a lot. I use to make my Italian sausage out of venison but prefer turkey thighs. You can corn the meat like for corned beef and cabbage. I have even made a nice lean ground meat by mixing the ground thighs with a fatty beef hamburger. Turkey leg burgers on the grill.
Just so many ways to use the meat I can't see waisting it.
I also pull those little pieces of meat from the back and use the upper wing. Wings are cooked like/with the lower legs. I spend hours or even days getting a gobbler, 5 or 10 minutes more cleaning it isn't much time.
Well...I read the above post and have to disagree to and extent. Let's face it guys...turkeys can be tough...particularly the dark meat. I had a crock pot...a Rival brand...and checked with my thermometer it never exceeded 180*. I could have left those legs and thighs in there for a month and they never would have become tender. Gave it away to my granddaughter, poor innocent girl. Bought a Crock Pot brand...it simmers. Now legs and thighs come out perfectly tender. There is a difference in crock pots.
It takes more than duration to tenderize meat...it relies upon temperature as well. Otherwise you could have the drumsticks and thighs be perfectly tender after 10 hours or so at a mere 150*!! Bull...never happen.
Quote from: Turkeyman on April 13, 2022, 04:48:31 PM
Well...I read the above post and have to disagree to and extent. Let's face it guys...turkeys can be tough...particularly the dark meat. I had a crock pot...a Rival brand...and checked with my thermometer it never exceeded 180*. I could have left those legs and thighs in there for a month and they never would have become tender. Gave it away to my granddaughter, poor innocent girl. Bought a Crock Pot brand...it simmers. Now legs and thighs come out perfectly tender. There is a difference in crock pots.
It takes more than duration to tenderize meat...it relies upon temperature as well. Otherwise you could have the drumsticks and thighs be perfectly tender after 10 hours or so at a mere 150*!! Bull...never happen.
Hmmm...How do you suppose I get the legs looking like this? Now I have left them in there 24 hours at times just because I didn't get to them, but I have done 10 or 12 hours many times. My crockpot has 3 settings, Keep Warm, Low and High. I cook on the Keep Warm setting. Measured the temp of the water with a meat thermometer...180 degrees. The water does not boil (or simmer) no matter how long I leave the crockpot on.
So I will see your "Bull" and say you just don't know what you are doing.
In the picture you will see 2 leg bones (I cut the end off the legs as they fit better in my pot) and all the tendons stripped of meat. I was taking a picture of the legs & meat but you can see the bottom of the crockpot in the background. When I strip the meat I do it while it is still warm, seems to be a bit easier. Doesn't take very long either and as stated before...no knife needed. It comes off pretty easy. I should say I have tried a pressure cooker and the crockpot does a better job IME.
EDIT: FWIW I do this same method (same crockpot) with a deer neck. Usually leave that in for 24 hours. Meat comes off the neck very easy just like the turkey legs. Fat and tendons separate from the neck meat easy too.
Quote from: bushangler on April 13, 2022, 08:19:34 AM
I'll pass, too much work for too little reward. I would eat it if someone else was making it.
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::)
so much work to take 30 seconds to cut the legs off. 2 minutes to put them in brine. 10 seconds to put them in crock or chili pot and come back later in the day for multiple meals of good meat
Quote from: bigriverbum on April 13, 2022, 08:39:16 PM
Quote from: bushangler on April 13, 2022, 08:19:34 AM
I'll pass, too much work for too little reward. I would eat it if someone else was making it.
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::)
so much work to take 30 seconds to cut the legs off. 2 minutes to put them in brine. 10 seconds to put them in crock or chili pot and come back later in the day for multiple meals of good meat
If it's worth it to you great, to me it's not. I really don't like to eat wild Turkey but can stomach a quick meal of the breasts.
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I usually braise mine and enjoy it very much.
Quote from: bushangler on April 13, 2022, 09:13:10 PM
Quote from: bigriverbum on April 13, 2022, 08:39:16 PM
Quote from: bushangler on April 13, 2022, 08:19:34 AM
I'll pass, too much work for too little reward. I would eat it if someone else was making it.
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::)
so much work to take 30 seconds to cut the legs off. 2 minutes to put them in brine. 10 seconds to put them in crock or chili pot and come back later in the day for multiple meals of good meat
If it's worth it to you great, to me it's not. I really don't like to eat wild Turkey but can stomach a quick meal of the breasts.
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Say you don't know a thing about cooking without saying you don't know a thing about cooking. ;D
Well, I have to admit I give my legs and thighs to my brother for his wife to make them some soup. Just not much of a soup fan - of any kind.
My wife makes a killer chicken pot pie and a turkey leg/wing/thigh pie would be the bomb. Lesson learned.
I also love wood duck and yellow rice. Sounds like I could make turkey leg/wing/thigh and yellow rice as well. After it is done, spread it in a shallow baking dish and put cream of mushroom on the top, then top with French's fried onions. Back in the oven at 350 until the onions have browned up. Served that to people that swore they hated duck and they chowed down on it. Would probably be awesome with turkey.
So when I tell my brother, I will tell him it is y'alls fault!
Here is the last of the bird that I cooked late January., I pre cooked the leg meat the day before.(End of January)
-Hickory bbq sauce
-Worchester
-Pepper & Salt
-Mushrooms
-Onion
-Mixture of peppers.
I sauteed the mushrooms,onion,peppers,salt & pepper along with some worchester in butter, drained it and mixed it in with a bottle of hickory bbq sauce and the wild turkey leg meat. l heated it up in slow cooker and served on tortilla wraps topped with sour cream and lettuce.
I am not too proud to say that one of my favorite things in life to do is, try different recepies, cook,and bbq. I have made some great stuff, and some stuff I scraped into my dogs dishes over the last 3 decades.
Your soup looks amazing, and I am starving right now waiting for my whole chicken with stuffing, gravy,carrots and mashed potatoes to finish cooking.
I'll be making some wild turkey next weekend, as our season opens the 25th and we always keep one bird for annual opener.
Good luck in the woods!
I think the best way to honor the animals we hunt is to make as much use of their meat as possible. Hunters that waste perfectly good meat.....well I don't think I should say much more about that.
Turkey legs? Absolutely. Sea duck legs? Even the great Auguste Escoffier couldn't make those things palatable. :camohat:
We try to use everything but the gobble. If I could find away to use it too I would! The gobbler I killed earlier this month we already had the legs for our first meal. Good stuff.
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Turkey leg tacos are hard to beat in my opinion.