The 2018 Spring Turkey season was certainly one to remember with a total of four birds hitting the dirt. My grandpa was the first to harvest a turkey, and One of my relatives kept talking about A recipe he makes. He took the Turkey Legs home and conjured up this dish over the span of two days, and brought some over for a cookout. it was one of the best wild turkey recipes I have ever had. I Knew I had to try to replicate the recipe With my own bird.

Prep: 10 Minutes

Cook Time: 10 hours

Servings: 5 Servings

  • 2 Turkey Legs or 1 Turkey Breast

  • 1/2 packet Cajun Shore Lunch

  • 1/2 packet Original Shore Lunch

  • 1/4 cup Flour

  • 1 Tbsp Sea Salt

  • 4-5 Bay Leaves

  • 1 tsp Meat Tenderizer

  • 1 tsp Whole Black Peppercorns

  • 32oz Chicken Broth

  • 1/2 Quart 2% Milk

  • Noodles/Rice/Veggie Noodles

  • Sour Cream

Start by putting the legs into the crockpot and sprinkling 1 tsp of meat tenderizer, 1 Tbsp Sea Salt, 1 tsp of whole black peppercorns, 4-5 bay leaves, and submersed it all in 32 ounces of chicken broth. 

Turn your crockpot on low for 10 hours. As the meat cooks throughout the day, shred it as you're able. 

When the meat is fully cooked and shredded, add 1/2 quart 2% milk, 1/2 Packet Cajun Shore Lunch, 1/2 Packet Original Shore Lunch, and 1/4 cup flour. Stir until the mixture is blended together. The consistency will get thicker as time goes on, so stir occasionally. 

After sauce thickens, you can add sour cream to taste to tame the kick if you so choose. Then pour sauce over your choice of rice, noodles, or veggie noodles. 


*Interchangable with other wild game birds.

Allison RauscherComment