Brad Fenson merges the spring turkey woods with St. Patrick’s Day. The result is a corned wild turkey leg dish that will convince you to save the legs this spring and every season after.
Brad Fenson•March 10, 20262 min read
Photo courtesy of Brad Fenson
Brine Ingredients
2 turkey legs and thighs, bone-in
½ tsp pink salt or Prague Powder #1
½ cup pickling or coarse salt
¼ cup sugar
1/3 cup pickling spices
15 black peppercorns
10 garlic cloves, mashed
8 cups water
Cooking Ingredients
Brined turkey legs and thighs
Fresh water to cover
1 large carrot, cut into large chunks
2 celery ribs, cut into large chunks
1 medium onion, quartered
Photo Credit: Brad Fenson
Photo Credit: Brad Fenson
Notes
Cure—More is not better
For Prague Powder #1 (pink curing salt #1, 6.25% sodium nitrite), be precise. It is not used the same way as regular salt.
For a wet brine, a standard safe ratio for poultry is: 1 level teaspoon Prague Powder #1 per 5 pounds of meat or 1 level teaspoon per 1 gallon (16 cups) of water for a typical curing brine.
Since we used 8 cups of water, which is half a gallon, ½ level teaspoon Prague Powder #1.
That amount in 8 cups of water produces a properly balanced curing brine for two turkey breasts, assuming they total roughly 4 to 6 pounds combined.
Photo Credit: Brad Fenson
Photo Credit: Brad Fenson
Instructions
In a large pot, combine the brine ingredients and bring it to a boil, stirring until dissolved. Remove from heat and cool completely.
Place turkey legs and thighs in a large glass or food-safe plastic container. Pour cooled brine over the turkey, ensuring all pieces are fully submerged. Cover and refrigerate for 24 hours, turning at least once.
Remove turkey from the brine and rinse thoroughly under cold water.
Place the turkey in a large pot and cover with fresh water. Add the carrot, celery, and onion. Bring to a boil, then reduce the heat and simmer for 2 to 3 hours until the meat is tender. Use a lid on the pot to reduce evaporation. Add more water if the turkey becomes exposed.
Remove turkey from the pot and let it cool slightly. Debone by pulling the meat from the bones and removing any cartilage or tendons. Slice or shred as desired.
Photo Credit: Brad Fenson
Photo Credit: Brad Fenson
Serving Suggestions for St. Patrick’s Day
Serve corned turkey with braised cabbage and boiled potatoes for a classic St. Patrick’s Day meal. Braise cabbage in butter with a splash of broth until tender, and serve with potatoes tossed in butter and parsley.
