JOIN TRAD GANG




INFO: Trad Archery for Bowhunters



CLICK HERE TO LEAP TO THE
2017 ST. JUDE AUCTION LISTING FORUM


Trad Gang.com Post New Topic  Post A Reply
MY PROFILE | directory login | register | search | FAQ | forum home

  next oldest topic   next newest topic
» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Don't waste turkey!

 - UBBFriend: Email this page to someone!    
Author Topic: Don't waste turkey!
olddogrib
Trad Bowhunter
Member # 1481

Icon 1 posted      Profile for olddogrib   Email olddogrib   Send New Private Message       Edit/Delete Post   Reply With Quote 
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!

--------------------
"Wakan Tanka
Wakan Tanka
Pilamaya
Wichoni heh"

Posts: 1617 | From: North Carolina | Registered: Aug 2003  |  IP: Logged | Report this post to a Moderator
Jackpine Boyz
Member
Member # 45525

Icon 1 posted      Profile for Jackpine Boyz   Email Jackpine Boyz   Send New Private Message       Edit/Delete Post   Reply With Quote 
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  |  IP: Logged | Report this post to a Moderator
olddogrib
Trad Bowhunter
Member # 1481

Icon 1 posted      Profile for olddogrib   Email olddogrib   Send New Private Message       Edit/Delete Post   Reply With Quote 
I'll have to confess, it did not occur to me to try to skin out the wings...although they did get turned into some really nice fletching!

--------------------
"Wakan Tanka
Wakan Tanka
Pilamaya
Wichoni heh"

Posts: 1617 | From: North Carolina | Registered: Aug 2003  |  IP: Logged | Report this post to a Moderator
   

Quick Reply ~ PLEASE THINK BEFORE YOU POST! - Is your post trad bowhunting related? Check the FAQ or EMAIL if you're unsure!
Message:

HTML is not enabled.
UBB Code™ is enabled.

Instant Graemlins
   


Post New Topic  Post A Reply Close Topic   Feature Topic   Move Topic   Delete Topic next oldest topic   next newest topic
 - Printer-friendly view of this topic
Shoot On Over To:


Contact Us | Trad Gang.com © | Privacy Statement

Copyright 2003 thru 2017 ~ Trad Gang.com ©

Powered by Infopop Corporation
UBB.classic™ 6.7.1