What you gonna do with those Thighs and Legs?

Posted on March 8, 2012 by T-Roy

Turkey Leg and Thigh1/4′s pattay salad, dip are in Cajun country we call it Supper:

So, what do I do with all these turkey legs and thighs through out the season? Well, for the most part just about everyone I know and have see, just breast out their gobbler and discard the rest to the coons and coyotes. God taught them the rule of survival, let them get their own food.

Hunters, DON’T throw out those tasty thighs and legs, there is a quick and easy way to make an incrediable little dish that will cause your tounge to beat down the back of your pallet for more of this dish to be savored, So here’s all you need:

I personaly save as many thighs and leg 1/4 as I can through the season. And everyone I know that is a turkey killa has been contacted by me to freeze the thighs and legs for me in water, its the best way to cure freezer burnt meat.

Anyway, depending on how many folks you are planning to feed its best to serve this dish as an appetizer with crackers are Melba Toast. But lets make this simple to start and you can adjust later. Are when you kill more gobblers!

In a large boiling pot, are your wife’s favorite stew pot, combine:

2 to 4- Wild Turkey Gobbler Thighs
1 – Quarted Onion
2 tbs – Granulated Garlic
3 tbs – Salt
1 4oz bag – Zatarains Seafood boil -

www.zatarains.com/Products/Seafood-Boils/Crawfish-Shrimp-and-Crab-Boil-Complete.aspx

Bring mixture to a boil and boil for approx 20 min at a rolling boil. No need to worry that the thighs may be tough because you will be pulling the meat off the bone anyhow. Once the mixture and thighs have cooked for 20 min are so allow them to soak in this water until cooled to the touch. This allows the seasoning to be drawn into the meat for a tasty treat.

Once the meat has cooled, remove it from the water and remove it form the bone. But don’t discard the water you will need it later. Get your favorite food processor and drop the cut up meat into the processor. Grind the meat until it all chunks are the consistency of a corn meal look. Turkey thighs are very low in fat so the meat will be very dry. “Here’s the reason why you kept the water from the boil.”

Now here are the next ingredients:

5 – Green Onion Stalks
Mayonnaise
Brown Mustard
Water from the Boil.

Chop the green onions as small as possible, combine them and the meat in a large mixing bowl, add Mayonnaise and brown mustard as well. About 2 tbs of Mayo and 1 tbs of brown mustard. Now like I said before this mixture will be very dry. Don’t use more mayo to try and hydrate this mixture. If its still very dry add small amounts of the water that was left from the boil. The flavor is AWESOME. Add seasoning to taste, like salt and pepper. Sprinkle a little Tabasco on the mixture once its added to a serving dish, surround with cracker are Melba toast and watch it disappear!

And that’s it, Simple to do but the folks that eat it will think you slaved all day in the kitchen. And, it lets you use the entire bird instead of wasting those legs and thighs. The dark meat of a Wild Turkey is very tasty if cooked proper. So don’t let those coyotes have your discarded turkey thighs anymore, let them eat mice and squirrels like they supposed to.
This also works great with Duck, Deer, Doves, Rabbit are any wild game you preffer. The main thing is keeping the water from the boil for hydrating the mixture due to low fat content and not adding too much Mayo and having a mayo overdose!

Enjoy this simple dish from Cajun country folks, and remember to convince your friends to save the legs and thighs for ya.

Be safe this spring, and Kill sumpin!

Troy Ruiz
Head Hunters TV

Posted in Blog | Leave a comment