I’m a gal that loves a good ‘ol “Wing Night”. Who doesn’t? Making healthy choices and fueling my body with free-range, organic, and antibiotic free protein is something I am passionate about though. Despite my love for deep fried chicken wings smothered in buttery sauces, I try to limit my intake of bar foods that are high in fat and cholesterol. However, that doesn’t mean the little devil on my right shoulder isn’t constantly reminding me of my cravings.

My love of wings inspired my most recent wild game creation- Buffalo-Garlic-Parmesan-Ranch Wild Turkey Legs. It’s usually a toss-up whether I’m in the mood for traditional buffalo or garlic parmesan wings, so I combined both flavors. The name might be a mouth-full, but this dish is super simple and easy to recreate. Some people are intimidated by wild turkey legs and claim they are “too much work” or “too tendony and tough.” I’ve found the only thing I need to turn turkey legs into a delicious meal is a crock pot. After an 8-hour soak in a jacuzzi, the turkey meat falls right off the bone and is easy to shred! 

Here’s how to make my latest masterpiece:

Ingredients:

2 turkey legs (thighs and legs separated)
2 TBSP freshly minced garlic
2 TBSP Frank’s Buffalo-Ranch Seasoning
2 TBSP Parmesan-Ranch Seasoning
¼ cup Frank’s Buffalo Sauce
Low-sodium turkey broth (water can be used as well)
Salt & Pepper (to taste)

Directions:

Place rinsed turkey legs in a crock pot. Sprinkle seasonings and garlic over meat. Add turkey broth to pot (just enough to almost cover the meat). Drizzle buffalo sauce over turkey legs.
Cover crock pot and cook on high heat for 4 hours. Reduce heat to low and cook an additional 4 hours, or until meat is tender and falling off the bone.
Remove turkey from liquid and shred. Reserve broth from the crock pot. Add additional seasonings, buffalo sauce, salt, and pepper to taste. Add broth to turkey legs if the meat seems dry.

I added additional buffalo sauce and the buffalo-ranch seasoning to my turkey before eating it to give it some kick. I was in the mood for some heat, where my husband ate the turkey “as is” right from the crock pot. Adding additional seasonings and sauce at the end allows everyone to enjoy their desired “spiciness.” 

I decided to make low-carb buffalo turkey lettuce wraps drizzled with low-fat blue cheese dressing. My husband, on the other hand, made a loaded buffalo turkey sandwich, topped with cheddar cheese, on a toasted potato roll. Other options I thought of for the meat are buffalo turkey dip, buffalo turkey flatbread pizzas, buffalo turkey grilled cheese, or a buffalo turkey salad topped with blue cheese crumbles. The possibilities are endless.

I hope you all enjoy!

RECIPE CONTRIBUTED BY:

Haley Heffley
GWG Team Ambassador