Turkey Legs

Our pasture-raised Turkey Legs bring the hearty, traditional flavor of the farm to your table. Raised in small groups on open pasture, these legs develop tender meat and rich flavor that make them a centerpiece for slow, home-cooked meals.

Cooking Tips

Oven Roast – Rub with herbs and butter, then roast at 350°F for 1½–2 hours, until golden brown and the internal temperature reaches 165°F.
Braise – Simmer at a gentle low heat (300°F oven or stovetop simmer) for 2–3 hours in stock with carrots, onions, and celery, until fall-off-the-bone tender.
Soup Starter – Add to a stockpot with water, herbs, and vegetables. Simmer at a low boil for 2–3 hours, then remove the meat and use the rich broth as the base for soups and stews.

Recipe Ideas

Classic Roasted Turkey Legs: Season with garlic, rosemary, and thyme, then roast until the skin is crisp and the meat is tender.
Braised Turkey Legs with Vegetables: Slow-cook in broth with potatoes, carrots, and onions for a comforting, one-pot meal.
Turkey Leg Pot Pie: Shred cooked leg meat and bake into a flaky-crust pie with peas, carrots, and creamy sauce.
Hearty Turkey and Barley Soup: Simmer turkey legs with barley and root vegetables for a rustic, warming soup.