Turkey season is upon us, and that means droves of hunters across the country are getting ready to harvest some of nature’s “other white meat.” These big birds yield a lot of great meat, but many folks are left questioning what to do with the legs. Wild turkey legs are very tough and full of tendons, which leads some hunters to leave all this great meat behind. These buffalo turkey egg rolls are a foolproof way to make use of those tougher cuts and turn them into a tantalizing crowd pleaser.
Time to make
2 whole wild turkey legs
1 cup stock
½ cup hot sauce
½ stick of butter
12 egg roll wrappers
Oil, as needed for frying
Ranch or bleu cheese, for dipping
Also works with
- Place turkey legs in pressure cooker with stock and cook on high for 1 hour.
- While turkey legs cook, place butter in a small saucepan over medium-low heat until melted. Then, pour in hot sauce and stir together until completely emulsified into a buffalo sauce. Set aside to cool.
- When the legs are done cooking, remove from the pressure cooker and allow to cool. Once you can handle them, shred the meat off the bones. Make sure to remove all tendons and bones.
- After the meat is shredded and separated, combine in a medium-sized mixing bowl with the buffalo sauce. Gather egg roll wrappers and a small amount of water in a bowl.
- To wrap rolls, place 1/3 cup of buffalo turkey onto an egg roll wrapper. Brush the edges of the dough with water. Fold the sides of the wrapper around the meat and roll, trying to keep everything uniform and sealed. Repeat with all egg rolls. Keep them covered as you work to prevent the egg rolls from drying out.
- Deep fry egg rolls in oil at 350°F for 3-4 minutes or until golden brown. Make sure to only cook a few at a time to avoid dropping the oil temperature too low. Place cooked egg rolls on a wire rack to cool. Serve buffalo egg rolls with your favorite ranch or bleu cheese dressing.