keith157 wrote:JamsCowbell wrote:I did a cranberry juice brine for my xmas turkey last year and it did turn out lovely, the legs were a waste of space though, I've never liked turkey legs - they seem so sinewy and horrible. They just ended up in stock so this year I'll probably just go with a crown.
The problem with the legs is that very few places pull the leg sinews anymore. A good old fashioned butcher will have a turkey hook, a V shaped wall mounted hook, to do this. We have had Kelly Bronze the last 2 years and the legs have been properly pulled and succulent.
Keith, is there a way to improvise the hook? A pheasant leg can be broken at the bottom of the drumstick, just below the feather line and the sinews pulls out with firm but even pressure. Is there a similar technique for turkey? Or a variation on the butcher's hook?
