Turkey Legs, previously frozen

Enhance the magic of Christmas with our organic Turkey Legs! These moist and flavoursome legs are taken from free-range birds fed on a mixture of organic feed and pasture, producing a wonderfully marbled meat bursting with delicious taste and texture. A lovely addition to stews or casseroles, or just as enjoyable as a leaner alternative to chicken legs.

Good To Know

Ingredients & Nutritional's

Organic free-range Turkey

How To Store

Remove the Turkey Legs from their wrapping, Place the legs onto a wire rack, and sit the rack on a plate. Pop the plate into the bottom of the fridge, It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Our Farms & Suppliers 

Our Bronze turkeys are slow-grown and carefully reared on the Malseed family farm on lush Dartmoor pasture. The turkeys are reared using traditional farming methods and allowed to mature slowly over several months. They are fed on a healthy diet consisting of organic cereals and natural ingredients with no additives or growth promoters, then finished on local oats to provide an excellent taste and marbling. They even drink Dartmoor spring water! These organic turkeys are clever birds and need a lot of entertainment so are kept busy with toys to play with, as well as lots of pasture to stretch their legs and enjoy the fresh Devonshire air.

How To Cook  

We recommend:

Roasted Turkey Legs

Roasting is a simple and classic way to cook turkey legs that results in crispy skin and tender meat.

Ingredients:

• 2 turkey legs
• 2 tbsp olive oil or melted butter
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Optional: Vegetables like carrots, onions, and potatoes

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Season the turkey legs: Rub the turkey legs with olive oil or melted butter. Then, sprinkle the minced garlic, paprika, thyme, rosemary, salt, and pepper all over the legs.
3. Place in a baking dish: Arrange the seasoned turkey legs in a roasting pan. If using vegetables, place them around the legs.
4. Cover with foil: Loosely cover the pan with aluminium foil to prevent the skin from over-browning.
5. Roast for about 90 minutes or until the internal temperature reaches 75°C (165°F).
6. Remove foil and brown the skin: For the last 15-20 minutes of cooking, remove the foil to allow the skin to crisp up.
7. Rest the turkey: Let the turkey legs rest for about 10 minutes before serving.