- Sep 1, 2011
Well I was fortunate enough to kill two turkeys this year during what can only be called an odd and difficult season. One happened to be an 18 pound jake. I had never taken a jake before so decided since it was a younger bird I would try to eat the legs and not just breast it out. So breasted the bird like normal and then took the leg and thigh off together without messing with gutting the bird. So I ended up with skinless leg an thigh quarters. I decided yesterday to make some pinto beans and thought to myself this may be a good opportunity to use one of those leg/thigh combos so in it went. Cooked about 8-9 hours on low in the slow cooker. When I got home I just pulled the bone out of the pot along with all the cartilage pieces that are low in the leg bone and I have to say I was pleasantly surprised. That meat was fantastic. It shredded very well in the beans and was tender. Reminded me of the real rich darker meat you find in pork with just a slight bit of game taste. It was a fantastic way to use a turkey leg and I will never skin another bird without taking them. Add in a big yellow onion, a pone of cornbread, some greens and kraut and you are set!!! Anyone else got any good ways to fix turkey legs????