Fried Tacos with Wild Turkey and Chipotle

Most hunters I know just don’t know what to do with wild turkey legs. It’s true— these legs are tough, especially from a dominant, old tom turkey, and the pin bones can be intimidating to cook. For this reason, these underrated parts are often thrown away, and that’s a shame because that’s a ton of meat wasted; from just two turkey legs and thighs, I was able to make about 25 tacos.

If you have a slow cooker, then you can cook turkey legs. It’s as easy as seasoning the legs and throwing it into the crockpot for a few hours to tenderize—no more difficult than slow cooking a roast. After 6 to 8 hours, the meat will be so tender that you can do anything with it. Use the meat in your favorite casseroles, soups, stir fries, BBQ sandwiches … or tacos. 

These turkey and chipotle fried tacos are by no means healthy, but I promise that they will be gobbled up quickly. Remember those fast food Jack in the Box or Burger King fried tacos? They were filled with a weird meat paste that was so disgusting but also so addicting at the same time. Well, these tacos are all crunchy, greasy goodness—filled with wholesome ingredients hunted by you.

For the recipe, visit Game and Fish Magazine online:  https://www.gameandfishmag.com/editorial/wild-turkey-leg-chipotle-fried-tacos-recipe/347381