That gobbler you just tipped over might have been a tough guy before he fought with a load of No. 5s, but don’t write off his legs as too tough for the table. There are several ways to cook wild turkey legs to keep them tender, juicy and bursting with flavor. This recipe combines the magical braising process with a stick-to-your-ribs poutine dish native to Quebec, Canada. Poutine (pronounced poo-teen) is essentially smothered French fries. So here goes …
1 full wild turkey leg
Camp Chef Mango Chipotle rub
4 minced garlic cloves
1/2 minced white or yellow onion
1 sliced lemon
4-6 russet potatoes, sliced into matchsticks/fries
minced herb blend (sage, rosemary, thyme)
BRAISING THE WILD TURKEY LEG
Braising is one of the best ways to prepare any type of wild game, especially the more “challenging” cuts. Nothing fancy here—just a simple process to break down the muscle fibers and keep the meat moist.
1. Let the turkey leg rest until it’s close to room temperature. Dry it with paper towels.
2. Coat entire leg with Camp Chef Mango Chipotle Rub.
3. Heat a liberal amount of peanut oil (approx. 1 cup) in a cast-iron Dutch oven on medium-high.
4. Brown turkey leg on both sides. Remove from Dutch oven.
5. Add minced garlic and onions to the hot oil. Sauté until golden in color.
6. Re-add browned turkey leg to Dutch oven. Submerge halfway with equal mixture of ginger ale and orange juice.
7. Place sliced lemon across entire turkey leg.
8. Cover the Dutch oven and slow cook at 250 degrees for 3 hours.
9. When finished, the turkey leg will be fork tender. Remove from Dutch oven and allow to cool in separate bowl.
10. Remove meat from bones and tendons, being careful to watch for shot/pellets and discard accordingly.
1. Strain juices from Dutch oven to remove solids, then re-add liquid to Dutch oven.
2. Whisk in flour (approx. 1/4 cup) to thicken into gravy.
MAKING FRENCH FRIES
1. Soak sliced potatoes in water bath for 1-3 hours. This will help to remove starchiness.
2. Remove from water bath, dry, and warm to room temperature.
3. Submerge in hot peanut oil for 15-20 seconds. Remove.
4. Fry again in hot peanut oil until golden brown. (Frying twice makes the fries crispier.) Remove and put in separate bowl.
5. Coat fries in salt.
POUTINE IT ALL TOGETHER
Dump your pile of fresh French fries on a big plate. Cover fries with shredded turkey meat, hot gravy and shredded cheese, followed by minced herbs and chives. It’s time to get messy!
— Josh Dahlke