A new tradition in our family is for our daughter Sarah and her husband David to come to Elaine's and my house for a wild game dinner the evening before Thanksgiving Day. The next day David and I arise early to hunt in Craig County and then Sarah and David go to his parents for Thanksgiving lunch.
Today (Sunday) Elaine has planned out the main part of the menu: Wild Turkey Leg Soup and Venison Potpie. I am lobbying for cherry pie (from berries picked from our organic cherry tree back in May) but Elaine is advocating for a more traditional dessert (pumpkin or butternut pie). This seems to be a win-win scenario for us both.
Many people roast wild turkey breasts and legs, but doing so, in my opinion, leaves the meat very dry. A better option is to marinate the breasts and grill them and to turn the legs into soup.
Now it's Elaine's turn
I agree with Bruce that that soup is the proper venue for turkey legs. I tried many different preparations before settling on this recipe.
Wild Turkey Leg Soup
3 medium potatoes, peeled and cubed
1 turnip, peeled and cubed
2 carrots, peeled and diced
4 celery stalks, diced
Other mixed vegetables as desired
2 cups cooked, diced turkey
2 quarts chicken or turkey broth
1 onion, chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
Salt and pepper to taste
Place the diced potatoes, turnip, carrots, and celery in 2 quarts chicken or turkey broth. Bring to a boil. Reduce the heat and cook until vegetables are tender, about 20 minutes. Drain, reserving the liquid and setting the vegetables aside. In the same kettle melt the butter and sauté the onion until tender. Stir in flour. Gradually add 1 1/2 cups of the reserved broth, stirring constantly until thickened. Gently stir in cooked vegetables and diced turkey. Add the remaining reserved liquid, a cup at a time, until the soup is the desired consistency. Peas,