Turkey Leg & Thigh

Serve carved over sourdough stuffing with roasted grapes, crispy shallots, and pan jus.

Glaze with maple-mustard, grill hot to char the skin, and slice for sandwiches with pickled celery.

Brush with peri-peri sauce, finish over coals, and present with grilled lemons and herb yogurt.

Toss with chipotle BBQ sauce, broil until sticky, and load into brioche buns with slaw.

Shred into coconut curry with sweet potatoes and serve over jasmine rice.

Fold into enchiladas with salsa verde, jack cheese, and pickled onions.

Shred into smoky chipotle sauce, broil crisp, and pile into tortillas with avocado crema and pickled cabbage.

Mix with gochujang glaze, crisp under the broiler, and spoon over rice with sesame cucumbers.

Fold into creamy turkey and wild rice soup for cold-weather meal prep.