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Post by Woody Williams on Feb 19, 2020 22:57:27 GMT -5
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Post by Deleted on Feb 20, 2020 7:39:22 GMT -5
Love it. Thanks Woody.
I read an article by Jim Zumbo years ago in a national hunting magazine, in which he said he had a way that he prepared the entire bird, including legs and thighs. He wasn`t extremely clear in the piece about how he actually did that, and I contacted him and was able to quiz him about how he did that. I have the notes around here someplace, not sure where at the moment. As I talked with hunting buddies though, they said they`ve tried to find something to do with the legs and thighs, and just decided it`s a lot more work that it`s worth. So then, the breast is all we`re left with.
I have heard a couple guys say that they`re not very fond of wild turkey breast, which surprised me. I asked them how they like to prepare it, and got differing responses, but not one mentioned the way I`ve come to love doing it, and I recommended this to them:
Cut the turkey breast into strips, much like "chicken fingers". then dredge thoroughly in flour, then in an egg/milk wash, then back into the flour. Fry the pieces in hot oil until cooked through. Prepared like this, and wild turkey breast is to die for.
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Post by oldhoyt on Feb 20, 2020 7:47:34 GMT -5
I know that many prefer to breast their turkey as opposed to plucking and keeping the bird whole, and that's fine. But I would encourage those who stop there and discard the legs to keep going. Pop the thigh joints and take the thigh and drumstick. The legs are very dark meat and tough but they are good for lots of things. They just take a different approach to cooking. Toss them in a slow cooker or a pressure cooker to make pulled meat for BBQ sandwiches, or use them to flavor a stock or soup. The legs can be used in any slow, moist preparation.
I smoke my turkey whole. I then pick and dice the leg meat and mix with white for turkey salad. I've also made chili with the dark meat. If you really want to maximize the meat from your turkey, give the dark meat its due. To me, not using the legs on a turkey would be like tossing the front shoulders on a deer.
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Post by omegahunter on Feb 20, 2020 11:27:40 GMT -5
Could have saved himself a lot of time and mess by skinning the breast out instead of plucking it first.
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Post by esshup on Feb 20, 2020 11:50:56 GMT -5
A buddy said the legs/thighs are perfect for making soup with.
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Post by omegahunter on Feb 20, 2020 14:09:03 GMT -5
A buddy said the legs/thighs are perfect for making soup with. I tried to debone thighs and legs on my first one and grilled it up with the breasts. Breasts were great, but the dark meat was tough. Didn't bother with it anymore after that; may have to save that for the slow cooker next time. |
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Post by Deleted on Feb 20, 2020 17:38:44 GMT -5
I know that many prefer to breast their turkey as opposed to plucking and keeping the bird whole, and that's fine. But I would encourage those who stop there and discard the legs to keep going. Pop the thigh joints and take the thigh and drumstick. The legs are very dark meat and tough but they are good for lots of things. They just take a different approach to cooking. Toss them in a slow cooker or a pressure cooker to make pulled meat for BBQ sandwiches, or use them to flavor a stock or soup. The legs can be used in any slow, moist preparation. I smoke my turkey whole. I then pick and dice the leg meat and mix with white for turkey salad. I've also made chili with the dark meat. If you really want to maximize the meat from your turkey, give the dark meat its due. To me, not using the legs on a turkey would be like tossing the front shoulders on a deer. Do you have any more detailed instructions? I`m open to using the other parts of the bird, I just need more details...I bet a lot of us do. |
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Post by gumbootbill on Feb 20, 2020 18:06:15 GMT -5
Love it. Thanks Woody. I read an article by Jim Zumbo years ago in a national hunting magazine, in which he said he had a way that he prepared the entire bird, including legs and thighs. He wasn`t extremely clear in the piece about how he actually did that, and I contacted him and was able to quiz him about how he did that. I have the notes around here someplace, not sure where at the moment. As I talked with hunting buddies though, they said they`ve tried to find something to do with the legs and thighs, and just decided it`s a lot more work that it`s worth. So then, the breast is all we`re left with. I have heard a couple guys say that they`re not very fond of wild turkey breast, which surprised me. I asked them how they like to prepare it, and got differing responses, but not one mentioned the way I`ve come to love doing it, and I recommended this to them: Cut the turkey breast into strips, much like "chicken fingers". then dredge thoroughly in flour, then in an egg/milk wash, then back into the flour. Fry the pieces in hot oil until cooked through. Prepared like this, and wild turkey breast is to die for. Then I dip them in Ranch dressing. |
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Post by Deleted on Feb 20, 2020 18:38:15 GMT -5
Ok, just want to say up front, NOT a fan of Waddell. NOT a fan of most of the "professional hunters", but, I thought this video was pretty good, and clean. www.youtube.com/watch?v=93tMulhJ9Ho |
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Post by oldhoyt on Feb 21, 2020 7:03:15 GMT -5
Do you have any more detailed instructions? I`m open to using the other parts of the bird, I just need more details...I bet a lot of us do. There's nothing to it. First cut off the lower leg/foot at the joint where the feathers start. I guess this would be the "ankle" joint. With the bird on its back, cut the skin between the body and the leg to expose the inner thigh. Pull the "knee" joint outward, away from the body and then push the thigh down flat. This will pop the "hip" joint. Cut the thigh meat away from the carcass. Then get the thigh meat in one hand and the skin in the other and pull the skin off. When I smoke a bird, I have the skin on the leg. Removing from the body is the same, just cut the skin, pop the hip joint and cut the meat. |
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Post by Deleted on Feb 21, 2020 7:07:21 GMT -5
Do you have any more detailed instructions? I`m open to using the other parts of the bird, I just need more details...I bet a lot of us do. There's nothing to it. With the bird on its back, cut the skin between the body and the leg to expose the inner thigh. Pull the "knee" joint outward, away from the body and then push the thigh down flat. This will pop the "hip" joint. Cut the thigh meat away from the carcass. Then get the thigh meat in one hand and the skin in the other and pull the skin off. When I smoke a bird, I have the skin on the leg. Removing from the body is the same, just cut the skin, pop the hip joint and cut the meat. Great, and thank you. Now, what about more detail on the ways to use the legs and thighs? You mentioned shredding the thighs to make a "pulled BBQ", and said the legs could be used in any "moist" method of cooking. I need more details on those. I`d be excited to try new ways to use more of the bird. |
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Post by oldhoyt on Feb 21, 2020 7:11:15 GMT -5
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Post by whitetaildave24 on Feb 21, 2020 10:31:58 GMT -5
Catman does seem like a good guy. I watch all his shows.
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Post by deadeer on Feb 21, 2020 11:15:03 GMT -5
I have followed him for years. Fun and down to earth kid that would be a great buddy to have. I was intrigued by his use of his wingbone call. So I researched and have since made a couple. They work!!! |
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Post by oldhoyt on Feb 21, 2020 11:55:11 GMT -5
I have followed him for years. Fun and down to earth kid that would be a great buddy to have. I was intrigued by his use of his wingbone call. So I researched and have since made a couple. They work!!! Same here. I killed a hen with one a couple years ago in Michigan in the fall. |
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Post by oldhoyt on Feb 21, 2020 12:02:44 GMT -5
Great, and thank you. Now, what about more detail on the ways to use the legs and thighs? You mentioned shredding the thighs to make a "pulled BBQ", and said the legs could be used in any "moist" method of cooking. I need more details on those. I`d be excited to try new ways to use more of the bird. Check out the video I linked. Catman will show you one way to make stock and pulled meat for BBQ sandwiches from turkey legs. Turkey legs are a lot like small game. Cook them low, slow and moist, like in a stew or braise. A pressure cooker can really go to work on them and shorten the time needed to get them tender. |
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