I got this turkey leg over the holidays when I went to my mom’s regular farmer’s market. My farmer’s market only carries whole chickens and beef, so I was really excited to cook something different. We froze it along with another leg and two packs of chicken livers, then put it into a beach bag and my fiance carried it onto the airplane. Thank you Shameer! The turkey legs stayed frozen and kept everything cold as well.
When I went to cook the turkey leg, it didn’t fit in my slow cooker or dutch oven so my recipe would be much different if I had large stockpot and roasting pan. Since I don’t have these kitchen tools, what I did was a bit messy and complicated. Luckily, it still tasted delicious, even when my carrots turned the broth purple.
- 1 turkey leg
- 3 (medium/large) cosmic purple heirloom carrots
- 1 handful of fresh parsley
- 1 half a white onion
- 1 tsp sea salt
- 1 tsp of black pepper
- 1 tbsp of coconut oil
- Roast turkey leg on a cookie sheet that's been greased with coconut oil.
- Pat top dry so skin get cripsy and season with sea salt and black pepper.
- Bake at 350 degrees fahrenheit for about an hour.
- Remove carefully from oven, there is lots of oil and juice in pan.
- Let cool until safe to handle.
- Then chop off as much as you can and add it to the pot. Keep the chopped pieces large, we take them out and shred later. Discard bones that will not fit in pot.
- In a pot add turkey parts including skin and bones. Add water, and unchopped parsley and unchopped onion, sea salt and black pepper to pot.
- Let it simmer for a couple hours. The longer the better.
- When ready to serve, fish out skin and bones and discard. Shred meat and set aside. Fish out mushy parsley and onion, and discard.
- To the turkey stock, add meat back in with chopped carrots.
- I don't like mushy vegetables, so I let carrots simmer for 10 to 15 minutes before serving. (Broth will turn purple from cosmic purple heirloom carrots)