Turkey Leg & Thigh

Tie legs with butcher’s twine so they hold their shape for presentation.

Dry the skin thoroughly and broil on a rack so heat circulates and crisps all sides.

Let the legs rest upright on a rack after broiling to keep skin from steaming.

Strain and chill the bag juices so you can skim fat and use the gelatin-rich stock for sauces.

Spread shredded turkey on a sheet pan before saucing to ensure even crisping under the broiler.

Portion into vacuum bags with a splash of defatted jus for freezer-friendly meals.

Use bear claws or forks to shred while the meat is piping hot—cool meat resists shredding.

Always toss with some cooking liquid or sauce before broiling to keep the strands juicy.

Freeze in flat bags with jus; reheat straight from frozen in simmering water.