Skinless turkey legs
Turkey leg with all skin removed before cooking.
What it offers and why to use it
Remove skin and visible fat. Cook until tender and at least 74°C at the thickest part away from bone; remove bones for serving.
Meaty flavour; texture depends on the cut and cooking time.
From shopping to cooking
Choose
Ask for the exact cut prepared as the recipe specifies. Check freshness, use-by date and absence of added marinade.
Store
Keep refrigerated at 0–4°C, separate from ready-to-eat food, and follow the use-by date. Freeze before that date if not cooking it.
Prepare
Braised dishes and gentle roasts.
How to make the most of it
Good pairings
Onion, garlic, herbs, potatoes and vegetables.
How to substitute it
A different cut can require different timing and contain more or less fat; adjust doneness rather than swapping blindly.
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