Wild turkey legs are one of the more underrated cuts of game meat.
While they truly can be tough, with the proper techniques they can become one of the most versatile cuts of meat out there. From soup or chili, to pulled turkey sandwiches and hotdish, turkey legs are a great way to go. Using a pressure cooker or crock pot is a surefire way to keep turkey legs from drying out and make them tender. Try out this recipe for BBQ turkey sandwiches!
What You Need:
- A large crockpot
- 2 turkey legs
- 2 cups Chicken Bone broth
- 1 medium onion- cut into quarters
- 3 cloves garlic- halved
- 1 tablespoon paprika
- Salt
- Pepper
- Your favorite BBQ sauce
Prep & Creation
- Make sure your turkey legs are free of any feathers and skin. Salt and pepper the legs to taste then place them in the crock pot. (OPTIONAL: separate the legs and thighs buy cutting at the joint. This will make fitting them in the crockpot much easier).
- Add the paprika to the crockpot, coating the meat evenly. Then throw in the onion and garlic.
- Pour in the bone broth. You want the broth to completely cover the meat, but just barely. Do not over cover the meat with liquid. If you need more liquid, I just add water to get the desired amount of liquid.
- Cook in the crockpot on high for 6 hours.
- Once cooked, pull out the meat and place on a cutting board. Do not discard the liquid in the crockpot. Using a fork, pull the meat off the bones. Shred any large pieces of meat into smaller chunks. Be careful to pull out all the shin bones. Wild turkeys have quite a few!
- Once the meat is shredded, empty out about half of the liquid in the crockpot, leaving in the cooked onion and garlic. Put the shredded meat back in crockpot with the liquid and let sit for 5 minutes. This will help moisten the meat a little more.
Scoop some meat on a bun and top with your favorite BBQ sauce. Enjoy!