Smoked turkey drumstick?
KenK
yesterday for a Thanksgiving meal. I had forgotten how full of cartilage
they are. Quite difficult to eat. I'm not looking forward to finishing it
today with the leftover dressing and cranberry sauce. Next time back to my
usual holiday meal of a small stuffed roast chicken.
The drumstick was in a package of three. The question is, what to do with
the other two later? I'm thinking substitute one for a smoked pork shank
with northern beans or perhaps make 'chicken' stew with browned onions and
dumplings - cooking all day in a crock pot in both cases to free up some of
the meat?
What you think? Other suggestions?
TIA
--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner
George Leppla
> I made a big mistake when I heated up a pre-cooked smoked turkey drumstick
> yesterday for a Thanksgiving meal. I had forgotten how full of cartilage
> they are. Quite difficult to eat. I'm not looking forward to finishing it
> today with the leftover dressing and cranberry sauce. Next time back to my
> usual holiday meal of a small stuffed roast chicken.
>
> The drumstick was in a package of three. The question is, what to do with
> the other two later? I'm thinking substitute one for a smoked pork shank
> with northern beans or perhaps make 'chicken' stew with browned onions and
> dumplings - cooking all day in a crock pot in both cases to free up some of
> the meat?
>
> What you think? Other suggestions?
I love those turkey legs! The best way to cook them is to wet the leg
with water and then wrap the leg in aluminum foil, Bake in a pan at 300
degrees for two hours and the meat will fall off the bones and tendons.
Put about 1/4 inch of water in the pan. Check after one hour and add
more if necessary.... don't let the pan run dry.
Using it when making beans is a great idea as is the crock-pot. Cook
them long and low and they will be delicious.
George L
George
> I made a big mistake when I heated up a pre-cooked smoked turkey drumstick
> yesterday for a Thanksgiving meal. I had forgotten how full of cartilage
> they are. Quite difficult to eat. I'm not looking forward to finishing it
> today with the leftover dressing and cranberry sauce. Next time back to my
> usual holiday meal of a small stuffed roast chicken.
>
> The drumstick was in a package of three. The question is, what to do with
> the other two later? I'm thinking substitute one for a smoked pork shank
> with northern beans or perhaps make 'chicken' stew with browned onions and
> dumplings - cooking all day in a crock pot in both cases to free up some of
> the meat?
>
> What you think? Other suggestions?
>
> TIA
>
>
which makes them a lot easier to eat.
Mark Thorson
>
> I made a big mistake when I heated up a pre-cooked smoked turkey drumstick
> yesterday for a Thanksgiving meal. I had forgotten how full of cartilage
> they are. Quite difficult to eat. I'm not looking forward to finishing it
> today with the leftover dressing and cranberry sauce. Next time back to my
> usual holiday meal of a small stuffed roast chicken.
The larger muscles are easy to separate from
the cartilage. If you find separating the
smaller muscles to be too tedious, just skip
them. Throw 'em away.
Stan Horwitz
George Leppla <geo...@cruisemaster.com> wrote:
I like those turkey legs too. A sharp knife works fine to free the meat
from the cartilage. NBD. My suggestion is to simply use a sharp knife to
cut away the meat from the bone and cartilage and enjoy it.
Bob Muncie
> I made a big mistake when I heated up a pre-cooked smoked turkey drumstick
> yesterday for a Thanksgiving meal. I had forgotten how full of cartilage
> they are. Quite difficult to eat. I'm not looking forward to finishing it
> today with the leftover dressing and cranberry sauce. Next time back to my
> usual holiday meal of a small stuffed roast chicken.
>
> The drumstick was in a package of three. The question is, what to do with
> the other two later? I'm thinking substitute one for a smoked pork shank
> with northern beans or perhaps make 'chicken' stew with browned onions and
> dumplings - cooking all day in a crock pot in both cases to free up some of
> the meat?
>
> What you think? Other suggestions?
>
> TIA
>
>
Add a date so you don't forget, and enjoy later.
Bob
Van
"KenK" <inv...@invalid.com> wrote in message
news:Xns9CD04ABCE7...@130.133.1.4...
>I made a big mistake when I heated up a pre-cooked smoked turkey drumstick
>
> What you think? Other suggestions?
>
> TIA
>
Use one to flavor a pot of collard greens (instead of a smoked pork hock)!
Absolutely delicious!!
Van
Gregory Morrow
Nope, use 'em to make stock...
--
Best
Greg