A roaring fire. A little brandy. One disturbingly large turkey leg. Okay, so your Valentine’s night got a little weird. And by weird, we mean awesome. So awesome, in fact, that someone has decided to ...

These smoked turkey legs deliver that classic Ren-fair and Disneyland flavor for a reason. A short wet cure gives the meat a ham-like depth, while cold smoke builds color and aroma before finishing ...

The secret to making an authentic festival-style turkey leg is that the meat needs to be cured, like a ham. The curing process gives it that hammy flavor that many of us crave, and it makes the meat ...

I have some partially cooked turkey legs and wings. I saw something on tv about braising them but can't find anything. Can I use the smoked turkey instead of regular turkey in a recipe? I'm trying to ...

I enjoy smoking wild turkey breast from time to time, although it’s not my go-to technique. The meat from a wild turkey is so lean and—especially if it’s an older tom—dense, it doesn’t lend itself to ...