Post by huntergks on Oct 24, 2015 13:16:12 GMT -6
I’ve always been in a quandary in regards to what to do with wild turkey legs. Every recipe I have tried has not tasted too good. I looked through my recipe file & came across 1 that I thought could be modified for thighs & legs. It turned out pretty good. Ron, We may have another lunch meal to go with Walt’s venison soup!!
INGREDIENTS
Turkey thighs & legs (I used 4 sets)
3 cans of beer (depending on pressure cooker size & amount of meat, more or less beer)
BBQ Sauce (I used Jack Daniels Hickory Brown Sugar I used about ½ a 40 oz bottle)
DIRECTIONS
Place the turkey meat & beer in a pressure cooker. The meat should be covered with the beer.
When the weight starts to rock, cook for 15 minutes.
After cooling, remove the meat & remove bones, ligaments, fat, & whatever else isn’t meat. The meat should literally fall off the bones & the ligaments will be real easy to spot & remove.
Using 2 forks pull all the meat apart.
Place in bowl & mix in as much BBQ as your taste requires.
You can use other condiments like hot sauce, garlic, onion, whatever floats your boat.
Before cooking.
After cooking.
Deboned meat.
Pulled meat.
Finished.
Ready to chow down.
INGREDIENTS
Turkey thighs & legs (I used 4 sets)
3 cans of beer (depending on pressure cooker size & amount of meat, more or less beer)
BBQ Sauce (I used Jack Daniels Hickory Brown Sugar I used about ½ a 40 oz bottle)
DIRECTIONS
Place the turkey meat & beer in a pressure cooker. The meat should be covered with the beer.
When the weight starts to rock, cook for 15 minutes.
After cooling, remove the meat & remove bones, ligaments, fat, & whatever else isn’t meat. The meat should literally fall off the bones & the ligaments will be real easy to spot & remove.
Using 2 forks pull all the meat apart.
Place in bowl & mix in as much BBQ as your taste requires.
You can use other condiments like hot sauce, garlic, onion, whatever floats your boat.
Before cooking.
After cooking.
Deboned meat.
Pulled meat.
Finished.
Ready to chow down.
