Open the turkey leg flat, skin side down, on
Place peas and turkey leg into a pressure cooker. Stir in onion, garlic, olive oil, pepper, and water to cover. Bring to a simmer. Close and lock lid.
Adjust temperature until regulator is gently rocking. Cook at high pressure for 15 to 20 minutes. Let pressure release naturally according to manufacturer's instructions for at least 5 minutes; open lid and add more water if needed. Replace lid and cook until beans are tender, 5 to 15 minutes more. Let pressure cooker cool for about 5 minutes before opening. Remove turkey bone.
Mix turkey, apple, and cranberries together in a large bowl.
Combine yogurt, mayonnaise, hot pepper sauce, oil, seafood seasoning, dried minced onion, salt, and pepper in a bowl; stir until dressing is well combined.
Toss turkey mixture with dressing. Chill until serving.
b>turkey leg and chicken broth, cover and simmer until turkey leg is tender. Remove turkey leg
Put the smoked turkey leg in a six-quart pot.
Debone turkey thigh up to leg joint. Do not detach deboned
ine and season. Add the turkey meat, cover and marinate for
Throw it all in the crock pot and cook on high for 4 hrs or low for 8, stirring occasionally.
Remove bones before serving.
**Raw meat can be used, just allow 8-10hrs to fully cook**.
Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.
Boil turkey leg in seasoned salt.
Dice turkey and add to broth with soup, milk and eggs. Saute onion, bell pepper and garlic in oleo. Add to turkey mixture. Slowly boil; stir until thick. Add cooked spaghetti to mixture and place in 2 1/2-quart casserole dish. Cover with grated cheese and heat in a 350\u00b0 oven until mixture begins to boil. Remove.
Serves 8.
Place the smoked turkey leg, sausage, onion, garlic salt, black
Wash and pick over the beans, then place them in a large bowl. Fill the bowl with cold water, and soak the beans for 6 to 8 hours.
Drain and rinse the beans, then place into a slow cooker. Pour in 8 cups of water. Stir in onion, garlic powder, onion powder, black pepper, and bay leaves. Place the turkey leg into the cooker, cover, and cook on Low setting for 6 hours. Stir in olive oil, and add more water if the beans are beginning to dry out; cook until the beans are very tender, an additional 2 hours.
side, reserving water.
Add turkey legs to the cooking water
Wash beans thoroughly and place in large kettle.
Cover with water.
Add 1 tablespoon of salt and soak overnight.
In morning, drain.
Add two quarts of water and smoked turkey leg, ham or ham hocks.
Bring to boil and simmer slowly until beans are done, 3 to 3 1/2 hours.
emove neck and giblets. Rinse turkey inside and out then pat
eat. Add ground turkey and fully cook. Stir turkey into the pot
50 degrees.
Now prepare turkey leg & thigh sections by removing bones
Skin the turkey leg; cover it with water; add
edium heat. Cook and stir turkey in hot oil until warmed
ater to moisten.
Arrange turkey legs on the foil sheet