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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Chipotle-Spiced Smoked Turkey Legs
Seasoning these turkey legs with a dry brine packs them with flavor before they head to the smoker, resulting in juicy, smoky, and tender meat with a light kick from the chipotle chiles. Brining the legs uncovered in the refrigerator overnight also helps to keep the skin dry, and crisp up as it cooks. The turkey legs will emerge from the smoker a beautiful mahogany color. Serve them whole (which would be perfect for Thanksgiving), or shred the meat and mix it into grain bowls, pasta salads, sandwiches, and more. Save the bones as well to make a smoky turkey broth for soups or sauces. Read more about how to make these turkey legs, step-by-step.
Farmhouse Turkey Hot Dish
“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