category: food/groceries: poultry: turkey

Turkey Leg, de.: Putenkeule

The turkey leg contains muscles, bones and skin of the whole leg of turkeys. Legs of larger animals are mostly divided in drumstick and thigh and are sold as such.

The meat of turkey legs contains 21 percent protein and 8 percent fat, which makes it fatter than the breast meat. It is excellently suited for the preparation of filled turkey roast (when deboned) or for braising.