Gobble, Gobble: Meaty wild turkey legs can feed a clan

Two wild turkey toms can provide the main course protein for dozens of meals. (Rich Landers)

HUNTING -- Having bagged two toms on opening day, my hunting is over for the 2016 spring gobbler season.

But the eating has just begun.

I'm amazed at how many meals two wild turkeys can provide.  The legs alone will provide our family with the main course for 30 turkey curry meals!

Here's how we dealt with the legs from this year's harvest.

My wife, Meredith, slow cooked the four legs and thighs with a Joy of Cooking stewing hen recipe that includes onions, allspice and other ingredients.

Then I de-boned all of the cooked meat.

We mix a cereal bowl full (sorry I can't be more specific) of shredded turkey leg meat with 1 1/4 cup of curry plus a cup of frozen peas.

The mixture is heated and poured over rice and served with salad, bread -- and an appropriate beverage.   That's enough to feed me, Meredith and her mother, Grace.

I vacuum packed the remaining meat and curry portions as described above for freezing.  In the end, we came up with a total of 10 packages that will be the main course for three. That's quite a bounty from the four turkey legs.

And then there's the four gobbler breast fillets we've frozen for later use mostly for grilled kebabs and stir fries.

I'm curious: What do you other hunters with your wild turkey legs?

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