Turkey legs
Bone-in skin-on turkey leg suitable for roasting or braising.
What it offers and why to use it
Check that skin is included when using this reference. Cook to 74°C in the thickest part without touching bone; remove bones before serving and exclude them from edible weight.
Firm flavourful meat with fat from the skin.
From shopping to cooking
Choose
Check that form and composition match the recipe; inspect date, pack and ingredient list.
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
Roasts and vegetable braises.
How to make the most of it
Good pairings
Onions, garlic, carrots and bay leaf.
How to substitute it
A differently formulated product changes flavour, texture, allergens and nutrition; adapt the recipe and check its label.
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