A few days ago I was perusing cookbooks, etc. and came across a recipe
that used a smoked turkey leg. It looked interesting. It might have
been Asian, possibly Thai, or it could have been in the context of a
substitute for smoked duck in a Chinese dish. I don't remember - CRS
strikes again - but since I never see these things for sale in my
local markets, I didn't pay as much attention to it as I should have.

So of course, yesterday, what should appear on the meat shelf of my
local Asian market but smoked turkey legs. So I bought one. And I
still can't find the recipe.

Google gives me lots of guidance about how to *make* smoked turkey
parts, but if there's anything on *using* them, it's lost in the
noise.

So, I appeal to the collective. Smoked turkey legs in an Asian
recipe. Whaddaya got?

(If my memory doesn't improve or you folks let me down (fat chance,
eh?), I'll just hack it up and make some nice white chili or give it
the moo shu treatment.)

TIA.

--
Silvar Beitel
(very occasional poster)

In article
>,
wrote:

> A few days ago I was perusing cookbooks, etc. and came across a recipe
> that used a smoked turkey leg. It looked interesting. It might have
> been Asian, possibly Thai, or it could have been in the context of a
> substitute for smoked duck in a Chinese dish. I don't remember - CRS
> strikes again - but since I never see these things for sale in my
> local markets, I didn't pay as much attention to it as I should have.
>
> So of course, yesterday, what should appear on the meat shelf of my
> local Asian market but smoked turkey legs. So I bought one. And I
> still can't find the recipe.
>
> Google gives me lots of guidance about how to *make* smoked turkey
> parts, but if there's anything on *using* them, it's lost in the
> noise.
>
> So, I appeal to the collective. Smoked turkey legs in an Asian
> recipe. Whaddaya got?
>
> (If my memory doesn't improve or you folks let me down (fat chance,
> eh?), I'll just hack it up and make some nice white chili or give it
> the moo shu treatment.)

I don't have a recipe, but I love smoked turkey legs. You can just slice
the meat and nuke it for a couple of minutes, eat and enjoy.

wrote:
>
> A few days ago I was perusing cookbooks, etc. and came across a recipe
> that used a smoked turkey leg. It looked interesting. It might have
> been Asian, possibly Thai, or it could have been in the context of a
> substitute for smoked duck in a Chinese dish. I don't remember - CRS
> strikes again - but since I never see these things for sale in my
> local markets, I didn't pay as much attention to it as I should have.
>
> So of course, yesterday, what should appear on the meat shelf of my
> local Asian market but smoked turkey legs. So I bought one. And I
> still can't find the recipe.
>
> Google gives me lots of guidance about how to *make* smoked turkey
> parts, but if there's anything on *using* them, it's lost in the
> noise.
>
> So, I appeal to the collective. Smoked turkey legs in an Asian
> recipe. Whaddaya got?
>
> (If my memory doesn't improve or you folks let me down (fat chance,
> eh?), I'll just hack it up and make some nice white chili or give it
> the moo shu treatment.)
>
> TIA.
>
> --
> Silvar Beitel
> (very occasional poster)

When all else fails, make smoked turkey salad, perhaps. Just use any
favorite chicken, tuna, egg, or etc. salad recipe(s) and substitute the
'main ingredient' with (shredded) smoked turkey leg.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

wrote:
> So, I appeal to the collective. Smoked turkey legs in an Asian
> recipe. Whaddaya got?
>
> (If my memory doesn't improve or you folks let me down (fat chance,
> eh?), I'll just hack it up and make some nice white chili or give it
> the moo shu treatment.)
>
> TIA.
>
> --
> Silvar Beitel
> (very occasional poster)
>


Smoked turkey legs are popular here, they sell them in every supermarket
and at Sam's Club. We have sliced them and put them in Vietnamese summer
rolls.


Becca

Sky said...

> wrote:
>>
>> A few days ago I was perusing cookbooks, etc. and came across a recipe
>> that used a smoked turkey leg. It looked interesting. It might have
>> been Asian, possibly Thai, or it could have been in the context of a
>> substitute for smoked duck in a Chinese dish. I don't remember - CRS
>> strikes again - but since I never see these things for sale in my
>> local markets, I didn't pay as much attention to it as I should have.
>>
>> So of course, yesterday, what should appear on the meat shelf of my
>> local Asian market but smoked turkey legs. So I bought one. And I
>> still can't find the recipe.
>>
>> Google gives me lots of guidance about how to *make* smoked turkey
>> parts, but if there's anything on *using* them, it's lost in the
>> noise.
>>
>> So, I appeal to the collective. Smoked turkey legs in an Asian
>> recipe. Whaddaya got?
>>
>> (If my memory doesn't improve or you folks let me down (fat chance,
>> eh?), I'll just hack it up and make some nice white chili or give it
>> the moo shu treatment.)
>>
>> TIA.
>>
>> --
>> Silvar Beitel
>> (very occasional poster)
>
> When all else fails, make smoked turkey salad, perhaps. Just use any
> favorite chicken, tuna, egg, or etc. salad recipe(s) and substitute the
> 'main ingredient' with (shredded) smoked turkey leg.
>
> Sky


We'd always get giant smoked turkey legs at Disneyland and everyone would
just walk around eating it off the bone like a crowd of Fred Flintstones!!!

http://www.youtube.com/watch?v=upOme9z2E4E&NR=1

Andy

On Apr 8, 1:22 pm, wrote:
> A few days ago I was perusing cookbooks, etc. and came across a recipe
> that used a smoked turkey leg. It looked interesting. It might have
> been Asian, possibly Thai, or it could have been in the context of a
> substitute for smoked duck in a Chinese dish. I don't remember - CRS
> strikes again - but since I never see these things for sale in my
> local markets, I didn't pay as much attention to it as I should have.
>
> So of course, yesterday, what should appear on the meat shelf of my
> local Asian market but smoked turkey legs. So I bought one. And I
> still can't find the recipe.
>
> Google gives me lots of guidance about how to *make* smoked turkey
> parts, but if there's anything on *using* them, it's lost in the
> noise.
>
> So, I appeal to the collective. Smoked turkey legs in an Asian
> recipe. Whaddaya got?
>
> (If my memory doesn't improve or you folks let me down (fat chance,
> eh?), I'll just hack it up and make some nice white chili or give it
> the moo shu treatment.)
>
> TIA.
>
> --
> Silvar Beitel
> (very occasional poster)

Ah, well. Memory didn't return, so took half the leg and used it to
make a "Mexican" pizza (your fav pizza dough brushed with oil,
sprinkled with ground chiles, cumin, and minced garlic, with chunked
turkey, charred poblanos, chunks of onions and tomato, and a sprinkle
of shredded cheddar on top).

Photos:
Before cheese: http://tinypic.com/view.php?pic=xgh7nr&s=5
After cheese: http://tinypic.com/view.php?pic=246a0sk&s=5
After baking: http://tinypic.com/view.php?pic=2ijk805&s=5
(that's cilantro sprinkled on the right half for those of us that like
it.)

It turned out pretty good, although the leg wasn't as smoky as I would
have liked.

(Mostly, I'm just trying out posting pictures.)

--
Silvar Beitel
(occasional poster)

On Fri, 10 Apr 2009 08:55:37 -0700 (PDT),
wrote:

>On Apr 8, 1:22 pm, wrote:
>> A few days ago I was perusing cookbooks, etc. and came across a recipe
>> that used a smoked turkey leg. It looked interesting. It might have
>> been Asian, possibly Thai, or it could have been in the context of a
>> substitute for smoked duck in a Chinese dish. I don't remember - CRS
>> strikes again - but since I never see these things for sale in my
>> local markets, I didn't pay as much attention to it as I should have.
>>
>> So of course, yesterday, what should appear on the meat shelf of my
>> local Asian market but smoked turkey legs. So I bought one. And I
>> still can't find the recipe.
>>
>> Google gives me lots of guidance about how to *make* smoked turkey
>> parts, but if there's anything on *using* them, it's lost in the
>> noise.
>>
>> So, I appeal to the collective. Smoked turkey legs in an Asian
>> recipe. Whaddaya got?
>>
>> (If my memory doesn't improve or you folks let me down (fat chance,
>> eh?), I'll just hack it up and make some nice white chili or give it
>> the moo shu treatment.)
>>
>> TIA.
>>
>> --
>> Silvar Beitel
>> (very occasional poster)
>
>Ah, well. Memory didn't return, so took half the leg and used it to
>make a "Mexican" pizza (your fav pizza dough brushed with oil,
>sprinkled with ground chiles, cumin, and minced garlic, with chunked
>turkey, charred poblanos, chunks of onions and tomato, and a sprinkle
>of shredded cheddar on top).
>
>Photos:
>Before cheese: http://tinypic.com/view.php?pic=xgh7nr&s=5
>After cheese: http://tinypic.com/view.php?pic=246a0sk&s=5
>After baking: http://tinypic.com/view.php?pic=2ijk805&s=5
>(that's cilantro sprinkled on the right half for those of us that like
>it.)
>
>It turned out pretty good, although the leg wasn't as smoky as I would
>have liked.
>
>(Mostly, I'm just trying out posting pictures.)


Looks good, when's lunch

On Fri, 10 Apr 2009 08:55:37 -0700 (PDT),
wrote:

>Photos:
>Before cheese: http://tinypic.com/view.php?pic=xgh7nr&s=5
>After cheese: http://tinypic.com/view.php?pic=246a0sk&s=5
>After baking: http://tinypic.com/view.php?pic=2ijk805&s=5
>(that's cilantro sprinkled on the right half for those of us that like
>it.)
>
>It turned out pretty good, although the leg wasn't as smoky as I would
>have liked.
>
>(Mostly, I'm just trying out posting pictures.)

Looks yummy! Did my invitation get lost in the mail?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 10, 11:55 am, wrote:
> On Apr 8, 1:22 pm, wrote:
>
>
>
> > A few days ago I was perusing cookbooks, etc. and came across a recipe
> > that used a smoked turkey leg. It looked interesting. It might have
> > been Asian, possibly Thai, or it could have been in the context of a
> > substitute for smoked duck in a Chinese dish. I don't remember - CRS
> > strikes again - but since I never see these things for sale in my
> > local markets, I didn't pay as much attention to it as I should have.
>
> > So of course, yesterday, what should appear on the meat shelf of my
> > local Asian market but smoked turkey legs. So I bought one. And I
> > still can't find the recipe.
>
> > Google gives me lots of guidance about how to *make* smoked turkey
> > parts, but if there's anything on *using* them, it's lost in the
> > noise.
>
> > So, I appeal to the collective. Smoked turkey legs in an Asian
> > recipe. Whaddaya got?
>
> > (If my memory doesn't improve or you folks let me down (fat chance,
> > eh?), I'll just hack it up and make some nice white chili or give it
> > the moo shu treatment.)
>
> > TIA.
>
> > --
> > Silvar Beitel
> > (very occasional poster)
>
> Ah, well. Memory didn't return, so took half the leg and used it to
> make a "Mexican" pizza (your fav pizza dough brushed with oil,
> sprinkled with ground chiles, cumin, and minced garlic, with chunked
> turkey, charred poblanos, chunks of onions and tomato, and a sprinkle
> of shredded cheddar on top).
>
> Photos:
> Before cheese:http://tinypic.com/view.php?pic=xgh7nr&s=5
> After cheese:http://tinypic.com/view.php?pic=246a0sk&s=5
> After baking:http://tinypic.com/view.php?pic=2ijk805&s=5
> (that's cilantro sprinkled on the right half for those of us that like
> it.)
>
> It turned out pretty good, although the leg wasn't as smoky as I would
> have liked.
>
> (Mostly, I'm just trying out posting pictures.)

And the rest of the smoked turkey leg is in a pot of (red) chilli on
the stove for dinner tonight. Along with "light" cornbread (Bittman's
_How_to_Cook_Everything_ recipe is my fav) and some coleslaw (more or
less the good old Better Homes and Gardens Creamy Coleslaw recipe -
always a hit here). Chilli more or less follows "Chilli for a Crowd"
recipe from _The_Silver_Palate_Cookbook_ (one of the best cookbooks
evar) with an added hint of cocoa and even a tiny hint of cinnamon (I
ignore religious wars about chilli :-) )

PS: and sf: Come on by tomorrow - there might be
some pizza left :-) I suspect there will be some chilli left, but no
guarantees :-).

--
Silvar Beitel
(posting occasionally)

On Fri, 10 Apr 2009 12:46:25 -0700 (PDT),
wrote:

>PS: and sf: Come on by tomorrow - there might be
>some pizza left :-) I suspect there will be some chilli left, but no
>guarantees :-).

Thanks for the invitation!

--
I love cooking with wine.
Sometimes I even put it in the food.

wrote:
> A few days ago I was perusing cookbooks, etc. and came across a recipe
> that used a smoked turkey leg. It looked interesting. It might have
> been Asian, possibly Thai, or it could have been in the context of a
> substitute for smoked duck in a Chinese dish. I don't remember - CRS
> strikes again - but since I never see these things for sale in my
> local markets, I didn't pay as much attention to it as I should have.
>
> So of course, yesterday, what should appear on the meat shelf of my
> local Asian market but smoked turkey legs. So I bought one. And I
> still can't find the recipe.
>
> Google gives me lots of guidance about how to *make* smoked turkey
> parts, but if there's anything on *using* them, it's lost in the
> noise.
>
> So, I appeal to the collective. Smoked turkey legs in an Asian
> recipe. Whaddaya got?

Why not just eat them? Some people use them to make
collard greens. I prefer smoked ham hocks myself but
smoked turkey legs is okay.

Kate

Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Apr 8, 1:22*pm, wrote:
> A few days ago I was perusing cookbooks, etc. and came across a recipe
> that used a smoked turkey leg. *It looked interesting. *It might have
> been Asian, possibly Thai, or it could have been in the context of a
> substitute for smoked duck in a Chinese dish. *I don't remember - CRS
> strikes again - but since I never see these things for sale in my
> local markets, I didn't pay as much attention to it as I should have.
>
> So of course, yesterday, what should appear on the meat shelf of my
> local Asian market but smoked turkey legs. *So I bought one. *And I
> still can't find the recipe.
>
> Google gives me lots of guidance about how to *make* smoked turkey
> parts, but if there's anything on *using* them, it's lost in the
> noise.
>
> So, I appeal to the collective. *Smoked turkey legs in an Asian
> recipe. *Whaddaya got?
>
> (If my memory doesn't improve or you folks let me down (fat chance,
> eh?), I'll just hack it up and make some nice white chili or give it
> the moo shu treatment.)
>
> TIA.

Lots of folks I know use them as a (lower-fat) alternative to ham in
recipes like pea soup or that ilk.

maxine in ri