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 slice of 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

Nutritionals per 100g: Energy 313Kcal/1301kJ | Fat 24g of which saturates 7.9g | Carbohydrate 9.9g of which sugars 0g | Fibre 1.3g | Protein 14g | Salt 1.1g

How To Store 

Our Previously Frozen Turkey Legs are sent on the defrost in an insulated box. and will arrive with a 3-day shelf life (including the day of delivery). we advise you not to refreeze this product.

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:

Ingredients

• Pre-frozen turkey legs
• Olive oil or melted butter (optional)
• Salt and pepper (to taste)
• Your choice of seasonings or marinades (e.g., garlic powder, onion powder, paprika, herbs)
• Fresh herbs (optional for garnish)

Instructions

1. Thaw the Turkey Legs

• Refrigerator Thawing: The best method is to transfer the frozen turkey legs from the freezer to the refrigerator 24-48 hours before cooking. This allows for safe thawing.
• Cold Water Thawing: If you're short on time, you can submerge the sealed turkey legs in cold water for about 2-3 hours, changing the water every 30 minutes. Do not use hot water, as it can promote bacterial growth.

2. Prepare for Cooking

• Preheat the Oven: Preheat your oven to 180°C (350°F).
• Pat Dry: Once thawed, remove the turkey legs from their packaging and pat them dry with paper towels. This helps the skin crisp up during cooking.
• Season: Brush the legs with olive oil or melted butter, then season generously with salt, pepper, and any other preferred spices or herbs.

3. Cooking Methods

Here are two popular cooking methods for turkey legs: roasting and slow cooking.

Roasting

1. Place in a Baking Dish: Arrange the seasoned turkey legs in a roasting pan or baking dish, skin side up. Leave space between each leg for even cooking.
2. Cover (Optional): Cover with foil for the first half of cooking to retain moisture, then uncover to allow the skin to crisp up.
3. Bake: Roast in the preheated oven for 1.5 to 2 hours or until the internal temperature reaches 75°C (165°F). Use a meat thermometer inserted into the thickest part of the leg, avoiding the bone, to check for doneness.
4. Rest: Remove from the oven and let the turkey legs rest for about 10-15 minutes before serving. This allows the juices to be redistributed.

Slow Cooking

1. Add to Slow Cooker: Place the thawed turkey legs in a slow cooker. You can add a bit of liquid (like broth or water) for moisture, but it’s not necessary.
2. Season: Season the legs with your desired spices.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender and the internal temperature reaches 75°C (165°F).
4. Rest: Let the turkey legs rest for a few minutes before serving.

4. Serving Suggestions

• Garnish: Serve with fresh herbs for garnish if desired.
• Sides: Pair with mashed potatoes, roasted vegetables, cranberry sauce, or a fresh salad.

Tips for Success

• Marinate: If time allows, marinate the turkey legs in the fridge after thawing for a few hours or overnight to enhance flavour.
• Basting: Consider basting the turkey legs with the pan juices or more melted butter halfway through cooking for extra flavour and moisture.