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Pot Of Deliciousness – TURKEY LEGS


Turkey Stew

Turkey Legs:

What I deem to be one of the primary foundations for your overall health, wellness, energy, mental clarity, and life force, is the food you put into your body. Healthy, high quality food = a healthy, vital person.

So when you can have some high quality food, that is not only really really good, but also damn cheap, that’s just a win win situation in my eyes. So here’s a recipe for some slow cooked/braised turkey legs.

This recipe is EASY! Prep time is maybe 20 minutes, and then it just sits on the stove and cooks for about 2.5-3 hrs.

The basic recipe: and this equals a huge amount of food… you could freeze half.

  • 4 to 5 pounds turkey wings/drumsticks/turkey legs: I use turkey legs, about 4 of them.
  • Salt and pepper: I usually add more spices to taste
  • 1/4 cup coconut oil/ghee/lard
  • 1 large onion, cut into chunks
  • 4 carrots, peeled, halved lengthwise, and cut into chunks
    4 stalks celery, bottoms removed, and cut into chunks
    6 ounces tomato paste
  • 1 cup low-sodium chicken broth
  • 1/4 cup cider vinegar
  • 12 ounces ale or good lager
  • 6 to 8 cloves garlic, peeled and smashed
  • 1 cup pitted oil-cured olives
  • 2 large sprigs fresh rosemary

The basics are this: Heat the oil/ghee/lard (whichever you are using) in a large pot, and throw all the diced vegetables in there. They are going to begin to steam a bit, and soften.

On a seperate pan, brown the turkey legs on all sides, and salt/pepper them to taste. Place all the liquids (cider/beer/tomato paste/broth) into the pot, and bring to a boil.

Then place the browned turkey legs into the pot, making sure they are mostly covered with liquid. If needed, add some water. Cover the pot, reduce the heat, and simmer/really low boil, for about 2.5 – 3hours.

You probably want to check the legs after about 2 hours,and taste the liquid,,, season it to taste. The meat is finished when it readily falls off the bone.

So that’s the legit recipe.

Every time I make this, I change it up a bit. I think the recipe needs some more flavorin’. And I always throw in more garlic, some cayenne, red pepper flakes, and pretty much never use rosemary…. who has fresh sprigs of rosemary lying around?

I sure as hell don’t, but maybe I should. I also use whatever veggies I have around. This is my latest batch:

In this latest batch (picture above), I’ve got some sweet potatoes in there, extra red onion, and sometimes throw some type of “greens” in there. I also rarely use the beer, I just add extra broth or water.

Seriously, this recipe is EASY, and so good. Serve it over some brown rice, or quinoa….. pretty radical, and healthy as hell, and if you’re trying to ride the PALEO wagon, forego the bed of rice/quinoa.

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