Turkey Legs

Turkey legs shouldn't just be reserved for walking around the Renaissance festival or Disneyland—embrace them in everyday dinners too. These behemoths are also known as "caveman pops," because you feel extra primal when you're digging into a hulking piece of meat. And unlike the dry turkeys you might have experienced during past Thanksgivings, turkey legs are actually a very forgiving ingredient. Because of their dark meat, they have more fat to keep them succulent during long periods of cooking. Did we mention that they're super cheap too? F&W's guide will help you cook these legs with great recipes and directions for braising, smoking, roasting and more.

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Farmhouse Turkey Hot Dish

Rating: Unrated
“Hot dish” is Minnesotan for baked layers of starch, meat, vegetable and, typically, canned soup. In TV host and Twin Cities native Andrew Zimmern’s version, crisp brown Tater Tots provide the starch. “Nothing beats Tater Tots for this. Period,” says the chef. And the meat comes from freshly braised turkey legs, though 4 cups of shredded leftover meat would be excellent, too. Instead of the classic condensed mushroom soup, however, Zimmern makes a velouté sauce with the turkey braising liquid and sautéed mushrooms. Slideshow: More Turkey Recipes