“I bought a turkey leg as we were going to my nieces house for Christmas lunch and she had bought 2 turkey crowns. I cooked the leg on top of a thickly sliced onion & a halved carrot I rubbed the skin with oil seasoned and cooked in the simmer oven of the Aga overnight. 8 hours ? The temperature of my simmer oven is 90 degs very low which would be under gas mark 1.
Unsurprisingly I didn’t get any by the time I went to to the serving table it had all gone I was told it was moist, tasty and very tender.”
Hi Brenda,
Thank you for your wonderful 5-star review! We're delighted to hear that our Free Range Bronze Turkey Leg was such a hit at your Christmas lunch. Cooking it low and slow sounds like a perfect method to bring out its moistness and tenderness. We truly appreciate your feedback and can’t wait for you to try more of our products in the future!
Best Wishes,
James
“I bought two turkey legs. One has already been cooked in duck fat as confit, ready to be reheated on Christmas day, which takes a lot of stress out of the day. It was larger than a kilo, I would think it feeds 5-6 people. It was so tender, I could just pull the bone out. The second is in the freezer to make a Sunday roast some other day. I grew up in Germany where we often had turkey leg, an economical and delicious way to feed a family, not just at Christmas. The legs come with most of their tough tendons removed, which makes them easy to carve.”
