I'll confess to breasting out turkeys for many years and feeling guilty for believing the old adage that turkeys legs were only good substitutes for Louisville Sluggers. But, in my defense, every way I made them it was true. Found a slow cooker recipe and I will never again waste turkey quarters. Go ahead and skin the quarters out after breasting (I still won't pluck, at my age I don't have enough time left). I put both thigh/leg quarters in a large slow cooker. Mine is large and will hold two. Add enough water to cover, one can Golden Mushroom soup, and two packs of onion soup mix. I put the thing on Auto (heats up on high and switches to low) before I leave for work and it cooks all day. This could be anywhere from 10-12 hrs., but I take the meat out and pull it off the bones, chop it and put a little McCormick's Montreal Chicken seasoning on it and throw it back in the pot. Boil a pack of frozen dumplings for 10 mins. Drain and add them to the pot, too. Add salt pepper to taste, stir well, serve and freeze what you can't eat. You can go the veggie route if you want stew or soup, but turkey and dumplings is mighty good eats!
olddogrib, I often advise my friends not to waste this meat. Pheasnat legs get saved due to size and soup made after I get about a dozen birds. For Turkey though, all the bones go in the pot after breasting and make soup. Wings and legs then get meat removed after boiling then chopped up and back with broth and a few veggies. My Jake this year fed my wife/myself and 3 young kids for 2 full meals. Breast gets saved separately for later.
I tip to make them more manageable is to cut the end of the leg/drumstick off before cooking. the meat then contracts as it cooks up the tendon. You can pull out just about all those annoying tendons with a gentle tug with a pair of pliers. I do this with my thanks giving turkeys as well from the store. (this is why cartoons have little sock on turkey legs, it was done to cover the cut bone when presenting the bird in the "old days")
Posts: 55 | From: Wisconsin | Registered: Nov 2016
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