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2 wild turkey legs with thighs. 1/4 teaspoon ground pepper. 1/4 cup ketchup. 1 8-ounce can of no-salt-added tomato sauce. 1/4 cup water. 1/4 cup brown sugar
Plus, breaking down the turkey will allow you to use the leftover bones for stock and gravy. Confit the legs. If you decide to break down the turkey, consider confiting the legs and roasting the ...
Dark meat takes longer to cook, so by the time the legs and thighs reach a safe temperature, you run the risk of the breasts being overcooked. While roasting a turkey is simple, it will take up ...
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
He also offers tips for cooking wild turkey legs and thighs, which most hunters discard due to the meat's toughness. "They need to be braised for five, six, seven hours before the meat falls off ...
Roasted Turkey Leg. Slow-cooked turkey legs are this year’s ultimate Thanksgiving hack. No basting, no inevitable dry meat—no fuss at all. All you have to do is make an easy festive herb ...
Place the whole turkey on a cutting board with the breast-side down. Then, locate the backbone along the center of the bird. Starting at the tail, use a sharp pair of kitchen shears to cut ...