It’s easy to rule out wild turkey legs as too tough for the table. But to the contrary, the thighs and drummies on our favorite game birds are loaded with tasty dark meat that should never be wasted.
Turkeys spend the majority of their life standing, and as a turkey hunter you know gregarious gobblers and hens typically prefer running to flying, so it’s true the legs are lean and mean. However, you’ll be amazed to find a pile of rich meat in the legs if you properly handle them.
There are a number of ways to prepare turkey legs. Regardless of the recipe, some type of slow-cooking process is key to breaking down tendons and connective tissues while maintaining moisture in the meat. This recipe starts with a basic braising process and ends with a flavorful spinach-artichoke dip that you’ve likely only experienced at a restaurant.
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