We marinated these jumbo turkey legs under our sundried tomato pesto with toasted pistachios. As they smoked over cherry wood, we basted sundried tomato olive oil infused with wild ramps (a mild and citrusy variety of locally foraged onion).
Fully cooked, these smoked turkey legs are ready to eat and simply heat and serve hot -- see easy heating instructions below.
Serve alongside of our mushroom risotto topped with crispy bacon bits.
Each turkey leg is about .5-1 lbs. Keep refrigerated or freeze for longer storage.
Ingredients: turkey, extra virgin olive oil, pistachios, sundried tomatoes, sunflower oil, wine vinegar, salt, garlic, oregano, peppers, antioxidant E300, basil, garlic, ramps, lemon.
Contains tree nuts: pistachios.
Heating instructions: Remove from freezer if needed to allow to thaw. Empty package into an oven-safe dish and preheat oven to 350F. Heat--turn occasionally--for about 10 minutes or until warmed through. (Exact heating time depends on how cold it is going into the oven.)