Ingredient Name: Turkey leg, turkey thigh
Chinese Name: 火雞腿 (huǒ jī tuǐ)
A great and sometimes different meat for your soups. I often use them frozen (stored in my freezer for a few months) and on a rainy day when I can’t get myself to the market. Turkey meat is not as common in Asia, but in North America, you can buy them by the bulk at your local supermarket. I love it when the meat is boil to the point of being soft and can be removed and eaten as part of your soup (dipped in a little bit of soy).
- The leg/thigh portion of a large domestic bird that is larger than the chicken
- Turkey legs look like chicken legs (or drumsticks) but are larger in size
- It is often consumed during Christmas in many parts of the world and for Thanksgiving in North America
- Turkey legs can be found both frozen and fresh in various supermarkets
- Turkey meat is also found in forms of turkey bacon and sausages
How do I prepare it?
- Wash the legs in warm water
- Can be used directly in soups as a whole leg
Where can I buy this?
- Available in most western supermarkets
What is the cost?
- On average, turkey legs can cost around $1-2 CAD dollars per pound and varies on type, breed and availability of the meat
- Excellent source of carbohydrates and protein
- Good source of Vitamin B
- Dark meat is known to have more fat than white meat (and therefore not as healthy) – simply use an oil remover
- Chicken thighs are an ideal substitute for turkey legs/thighs
- any other part of the chicken
- any other part of the turkey
- Frozen turkey legs can be kept and used within 4-6 months