© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
5 lbs Turkey legs
2 Tbsp Grapeseed Oil
1 c Dark soy sauce, swan brand
1 c Premium oyster sauce, lee kum kee brand
2 c Apple cider vinegar
2 Qts. Brown chicken stock
8 Cloves Garlic, peeled and smashed
1-inch piece Ginger, smashed
1 tsp Whole black peppercorn
2 ea Bay leaves
1 Tbsp Berbere
Thai basil
Heat a large nonreactive saute pan over medium high heat. Add Canola oil.
Add turkey and fry on all sides.
Once turkey is evenly browned turn heat to high, add garlic and ginger. Stir around to perfume oil.
Deglaze with soy sauce and cook until soy sauce starts to caramelize.
Add rest of ingredients.
Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 45 minutes.
Take pan off of heat and let cool to room temperature.
Separate turkey legs from stock.
Skim fat off of stock and transfer to sauce pan.
Reduce sauce over medium heat down to a glaze. Set aside.
Pick turkey leg meat from bones. Discard bones.
Rough chop turkey meat.
Place a 1/4 sheet pan in a vacuum seal bag. Vacuum seal completely.
Take turkey meat and place into 1/4 sheet pan, that’s covered in the bag, be sure to press meat so that its evenly spread all over pan. Place that into another vacuum seal bag and seal completely.
Chill in refrigerator for minimum 4 hours.
When completely cooled take out of bag and cut into 1-inch squares.
Top with glaze and garnish with Thai basil.