I have the best results using breast meat for any poultry recipe and keeping the dark meat separate. The white meat will be as tender and juicy as a grocery store Butterball as long as it is not overcooked by even a minute. Virtually no fat = no room for error! Just be watchful and it should be wonderful roasted, fried, baked, grilled or smoked.
Because of the stringy and tougher nature of the dark meat, I like treat it separately. You definitely do not want to risk overcooking the white meat in a whole turkey in an effort to get that dark meat done! I like to chop the dark meat against the grain into short bits and use it in other recipes like pot pies and certain appetizers. It would be good pressure cooked or canned too.
Nvwrangler, I know you asked for leg recipes and this is only for breast meat, but I thought you might enjoy it anyway. This recipe reflects the ingredients I use to make appetizer-sized wild turkey kabobs for the Trapperman Feeds. Store-bought turkey or chicken works great for this too. Wild Turkey Kabobs
8 Short appetizer-sized bamboo skewers
24 3/4” cubes of wild turkey breast (4 to 5 ounces)
6 Strips of bacon, cut into quarters to make 24 short strips
16 Whole water chestnuts Glaze Ingredients:
1/4 Cup brown sugar
1/4 Cup butter
3 Tablespoons white vinegar
1 Teaspoon soy sauceBefore assembly:
Soak the bamboo skewers in water at least 30 minutes to prevent them from burning on the grill. Cut the bacon strips into quarters and microwave the bacon so it is just a little warmer than room temperature (for easier wrapping). Cut up the turkey breast into 3/4” cubes and season them with salt and pepper. To assemble the kabobs:
Wrap each turkey cube with bacon and slide 3 bacon-wrapped turkey cubes and 2 water chestnuts onto each skewer so a water chestnut is between each turkey cube. Take your time and twist the water chestnuts as you slowly “screw” them onto the skewers to avoid splitting. To make the glaze:
Combine the brown sugar, butter, soy sauce and vinegar in a pan and heat it until it is melted. Set the glaze aside until AFTER the kabobs are grilled.To cook and glaze the kabobs:
Grill the kabobs over direct heat, turning once, until browned on each side. When the bacon is done to your liking, the turkey will be done as well. Remove the kabobs from the grill and baste them with the glaze just before serving.