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Turkey leg cooking suggestions please

Discussion in 'Food and Drink' started by WarrenB, Nov 30, 2014.

  1. WarrenB

    WarrenB Contributor

    I need a little help on deciding what to do with this big old Turkey leg that my wife brought back from the supermarket, not really used to seeing just the leg but at just over 3.5lbs it seems pretty big! any great cooking suggestions guys and girls?
  2. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Bone it and stuff it. Pull all the tendons when you bone. Nice slices after you roast it.
  3. Christopher

    Christopher Founding Member

    I'm a sucker for Turkey that has been smoked, I'd suggest that.
  4. Jim

    Jim Old Curmudgeon Founding Member

    Ahh that British Turkey! http://www.britishturkey.co.uk/

    I like Mikes suggestion but then as Christopher said give it some low and slow on the BBQ. Perhaps some sausage,broccoli rabe and taters?
  5. daveb

    daveb Founding Member

    Another one for smoke it. Maybe Ballatine (Gallatine?) first. Light smoke, low heat. Finish in hot skillet or oven to crisp skin. Feed wife. Celebrate something.
  6. Bone it and season for confit: salt, sugar, thyme, bay etc.

    After a day, confit in fat (duck is best). You'll have melt-a-way turkey. From there you can make rillettes, pate, cassoulet....you pick.
  7. Mrmnms

    Mrmnms Founding Member Gold Contributor

    I can't believe I'm reading these with enthusiasm after all the turkey I've had. These must be great ideas.
  8. daveb

    daveb Founding Member

    I'm thinking of shopping 2morrow. First time I've ever seen turkey leg and confit used together.
  9. WarrenB

    WarrenB Contributor

  10. Brad Gibson

    Brad Gibson Founding Member

    turkey leg confit with small diced roasted sweet potatoes is out of control
  11. Braise it slowly with some chunky veg and spuds.
    That cast iron pot you have is just about right for the job.
    Probably next time as this must have been eaten long ago. :)
  12. WarrenB

    WarrenB Contributor

    Thanks for the advice, that pot has been great for lots of dishes!!
    Can't believe it was over 4 months ago that I asked that question, time is flying by at the moment!!
  13. bieniek

    bieniek Founding Member


    Smash in a terrine mould and press later cut thick slices and fry on the pan, grill in a panini between some bread or eat cold with some chilled dry riesling!

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