Wild turkey legs and thighs are considered by many hunters to be the most flavorful parts of the bird. However they are often underutilized due to the perception that breast meat is superior. By learning proper techniques for preparing and cooking legs and thighs you can unlock the full potential of your harvested turkey. This will lead to more varied and delicious meals from your hunt.
Why Legs and Thighs?
Breast meat is lean and mild in flavor Many assume this makes it inherently better. However, the leg and thigh contain more fat, collagen, and dark meat When cooked properly, these elements impart tremendous moisture and a richer, meatier flavor.
Legs and thighs require more work to cook well. But with the right methods, these cuts can surpass the breast in taste and tenderness. Don’t let lack of experience prevent you from enjoying these flavorful turkey pieces
Step 1: Remove the Legs and Thighs
After plucking and cleaning your turkey, lay it breast up. Bend the legs away from the body to pop the hip joint. Cut through the joint to fully detach the leg quarters. Repeat on the other side.
If desired, separate the leg from the thigh by cutting through the knee joint. Either way, you now have two whole leg quarters or four individual pieces.
Step 2: Season Generously
Wild turkey has a unique savory flavor that benefits from bold seasoning. Generously coat the legs and thighs all over with a dry rub, marinade, or brine before cooking.
Some good seasoning mixes for wild turkey include:
- Spicy dry rub with brown sugar, chili powder, paprika and cayenne
- Herbed marinade with olive oil, rosemary, thyme and garlic
- Brine with salt, brown sugar and aromatics like citrus zest and peppercorns
Allow the seasoned pieces to soak in the flavor for at least 30 minutes or up to 24 hours.
Step 3: Cook Low and Slow
The connective tissues in legs and thighs require moist cooking methods at lower temperatures. This breaks down tough fibers, resulting in succulent, pull-apart meat. Go beyond roasting and try these techniques:
Braising: Brown the legs and thighs, then cook in flavorful liquid like wine, broth or barbecue sauce at 300-325 F, until fork tender.
Stewing: Simmer the pieces in water or stock with vegetables. Pull meat from the bone when done.
Grilling: Sear over direct heat, then move to indirect heat at 300-350 F. Glaze with barbecue sauce in the final 30 minutes.
Slow Roasting: Cook seasoned legs and thighs at 300-325 F for 2-3 hours until the meat shreds easily.
Smoking: Apply your favorite wood smoke flavor for 1-2 hours before finishing with other methods.
Slow Cooker: Add liquid like wine or broth and cook on low for 6-8 hours. The meat will be fall-off-the-bone tender.
Step 4: Finish Strong
The cooked turkey will be succulent, but a flavorful finish adds even more appeal.
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For stewed or braised turkey, reduce the cooking liquid to a glaze to coat the meat.
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For grilled or roasted turkey, brush with barbecue sauce or an herbed butter during the last few minutes.
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Shred the meat and toss with the reduced cooking liquid for sandwiches or tacos.
Cooking Times for Legs and Thighs
Due to their high collagen content, follow these guidelines when cooking legs and thighs:
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Braising/Stewing: Simmer gently for 1 1/2 – 3 hours
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Grilling/Smoking: Cook indirectly for 1 1/2 – 2 1/2 hours
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Roasting/Baking: Cook for 2-3 hours at 300°F
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Slow Cooker: Cook on LOW for 6-8 hours
Use a meat thermometer and cook to at least 165°F internally before serving.
Get More Meals from Your Turkey
The legs and thighs offer a bounty of rich, succulent meat when prepared properly. Slow cooking extracts every bit of goodness.
Braise the dark meat and use it for hearty stews. Shred and glaze it for barbecue sandwiches. Turn it into tacos, soup, pot pie and other creativity dishes.
Take your turkey legs and thighs from the realm of the under-appreciated into star players at the dinner table. A bit of technique unlocks their full potential for flavor and nourishment. You’ll get the most out of your harvested bird, while enjoying amazing meals.
Back, Neck & Wings
While the back, neck, and wings of a wild turkey don’t offer a lot of meat, they do pack a bunch of flavor. They make great stock when oven-roasted with onions, carrots, and celery, then slowly simmered in a large pot of water for hours or, even, days.
Try saving the wings from several birds and smoking them for an hour or two. Then slowly braise them in beer or stock, covered tightly, in a 275-degree oven until the meat is tender. Grill them quickly to crisp the skin, then toss with your favorite chicken wing sauce.
Wild turkeys are true trophies, both in the field and on the table. Let’s give them the respect they deserve by utilizing every edible part. You’ll get many more meals from your bird and many more chances to relive the hunt. Advertisement
Walter’s Wild Turkey Leg & Thigh BBQ Recipe
A hunting buddy who goes by the nickname “Walter” saves the legs and thighs from all of his wild turkeys to make a big batch of this BBQ for our deer camp each winter. It’s one of our favorite recipes for wild turkey legs and thighs. We start with the legs and thighs on the smoker for a couple of hours to build an extra layer of flavor and then move them to a slow cooker to simmer until the meat falls from the bones.
Ingredients:
- 2 wild turkey leg/thigh quarters
- 1/2 cup + 1 tablespoon of your favorite sweet and spicy BBQ rub
- 1/2 cup of your favorite barbecue sauce
- 1/2 cup chicken or turkey stock
- 1/2 cup apple cider
- 1/4 cup apple cider vinegar
- 1 yellow onion, thinly sliced
Directions:
- Unless your slow cooker is large enough to hold them as one piece, separate the legs from the thighs by cutting through the joint.
- Heavily coat all sides of the legs and thighs with 1/4 cup of the BBQ rub.
- Place the meat on the smoker at 225–250 degrees for 2 hours.
- Move the turkey meat to a slow cooker and add the remaining ingredients, including the reserved tablespoon of the BBQ rub.
- Cook on high 3–4 hours or on low 6–8 hours until the turkey meat begins to fall from the bones.
- Gently remove the turkey legs and thighs from the pot and allow them to cool. Shred the meat from the bones, removing any bones, tendons, and connective tissue.
- Return the meat to the slow cooker and stir into the liquid left from the cook.
- Serve shredded wild turkey on buns for killer BBQ sandwiches.
How to Cook Wild Turkey Legs!
FAQ
Should you soak wild turkey before cooking?
Soak the turkey meat overnight in lightly salted, cold water– Once the turkey has aged, pluck the feathers and prepare it for a whole roasting turkey, or breast it. Place either the whole turkey or the breast meat in cold water that is lightly salted for about 8 hours or overnight.
Are wild turkey legs tough?
Wild turkey legs are one of the toughest cuts of wild game I’ve ever cooked. These 20-pound birds spend all day running around looking for food, fighting, and avoiding all types of predators. It’s no wonder their skinny little legs are densely muscled and full of hard tendons.
How to clean wild turkey legs?
Skin down to the knee joint and peel away the skin from both sides of the leg. Then press the leg away from the body until you pop the hip joint. Cut from the inside of the leg, separating it from the body. You should never have to saw or break bones while butchering your bird.
What temperature should turkey thighs be cooked at?
Hello! 165°F is the internal temperature turkey must be cooked to for any harmful bacteria to be killed instantaneously. That goes for both the breast and the thighs.
Do wild turkey legs & thighs work?
Follow this guide to get the most out of your wild turkey legs and thighs. Wild turkey legs and thighs do the majority of work for the bird. Constant walking and scratching builds thick, dense muscles. This gives the meat deep flavor, but also lots of connective tissue.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
How do you cook wild turkey legs?
Wild turkey legs do well with slow, moist cooking to break down connective tissues. Ideal techniques include: Braising: Brown legs then cook in broth, wine or sauce at 300°F for 2-3 hours. The liquid tenderizes the meat. Stewing: Simmer legs in water or broth until fall-off-the-bone tender, 2-4 hours. Shred meat for stews, tacos, etc.
What to do with wild turkey legs and thighs?
You’ll get many more meals from your bird and many more chances to relive the hunt. A hunting buddy who goes by the nickname “Walter” saves the legs and thighs from all of his wild turkeys to make a big batch of this BBQ for our deer camp each winter. It’s one of our favorite recipes for wild turkey legs and thighs.
Can You slow cook wild turkey thighs?
We’ve talked a lot about slow cooking wild turkey legs and thighs to make them tender and delicious, but the rich, dark meat is perfect for grinding as well. This breakfast sausage blends ground turkey leg meat with Team Realtree Bacon to get just the right fat-to-lean recipe for a good patty.