The most often overlooked meat on wild turkeys come from the legs. They are viewed by hunters as tough eating and downright difficult to deal with. And, while this isn’t entirely false, it has more to do with preparation than overall delectability. So if you want to make the most out of your bird’s drums and thighs, one of the easier options is to grind them for burger, and here is a recipe sure to fit the bill for summer.
4 turkey legs (will yield approx. 3-4 lbs)
Pork – approx. 1-2 lbs
Jalapenos – 1-2 depending on desired heat
cream cheese – ½ package
shredded cheddar – ½ - ¾ cups
Pepper Jack Cheese Slices (optional)
Debone turkey meat and then cube both turkey and pork. Grind meat to desired consistency. Having meat slightly frozen prior to grinding will provide best results. You won’t need all the ground meat at once, but it isn’t worth your while to grind one leg at a time. So set aside 1-1 ½ lbs of ground meat for your burgers, and then package and freeze the rest.
In separate bowl, mix cream cheese, diced jalapenos and shredded cheddar. Once mixed, chill for best results.
Divide meat in 1/3-1/2 lb portions, and make sure to leave a pocket for filling. Fill patty with cheese and jalapeno mix and seal up burgers as to not lose filling when cooking. Lightly salt and pepper patties for taste.
Grill to internal temp of 165 and top with a slice of pepper jack cheese (optional).
Serve on a bun with desired toppings.