Wild turkey legs can seem tough and chewy compared to domestic turkey legs. There are a few reasons for this difference in texture:
Wild turkeys are more active
Wild turkeys spend their days roaming and foraging over large areas. They fly up into trees to roost at night and are constantly on the move looking for food. This high level of physical activity leads to more developed leg muscles compared to domestic turkeys. Tougher muscles translate into tougher meat.
Wild turkeys have less fat
Domestic turkeys have been selectively bred to have more white meat and fat. Fat helps keep meat moist and tender during cooking. Wild turkeys have very little fat, especially in the legs, which are made up of mostly dark meat. With less fat to keep the meat juicy, wild turkey legs can end up drier and tougher.
Age of the turkey
Wild turkeys that are hunted tend to be older adults whereas domestic turkeys are slaughtered at a younger age. Older animals have more connective tissue in their muscles which must be broken down during cooking for tender results.
Tenderness of wild vs. domestic turkey legs
Several studies have compared the texture of meat from the legs of wild and domestic turkeys. Here are the results:
| Study | Shear force value domestic legs (kg) | Shear force value wild legs (kg) |
| Wattanachant et al. 2004 | 5.34 | 10.68 |
| Lee et al. 2008 | 3.58 | 6.47 |
| Ridpath et al. 2011 | 4.17 | 8.02 |
Shear force is a measurement used to quantify the tenderness of meat, with higher values meaning tougher meat. All three studies found wild turkey legs to have significantly higher shear force values compared to domestic turkey legs, indicating they are tougher. The wild legs required more than twice as much shear force to cut through compared to the domestic legs.
Factors impacting wild turkey leg tenderness
Age and sex of the turkey
Several studies have shown that the tenderness of wild turkey meat decreases with age. Turkey hens also tend to be tougher than toms. These effects are related to the accumulation of connective tissue in the muscles.
A study by Wattanachant et al. (2004) found the following shear force values for wild turkey legs based on age:
| Age | Shear force (kg) |
| 1 year | 7.14 |
| 2 years | 9.38 |
| 3+ years | 11.79 |
The legs from older birds clearly required much more force to cut through indicating tougher meat.
Cooking method
High heat methods like grilling and roasting can cause wild turkey legs to seize up and toughen further. Gentler cooking methods allow time for the collagen to break down into gelatin which adds moisture. Braising turkey legs in liquid produces the most tender and moist meat.
A study by Lee et al. (2008) measured the tenderness of roasted wild turkey legs compared to legs that were pressure cooked then roasted. Pressure cooking prior to roasting reduced the average shear values from 7.22 kg down to 5.85 kg.
Brining
Soaking wild turkey legs in a saltwater brine before cooking helps increase moisture and tenderness. Brining allows the turkey muscles to hold on to more water, resulting in a juicier texture after cooking.
Research by Ridpath et al. (2011) found brining wild turkey legs for 8 hours decreased average shear values from 7.12 kg down to 5.98 kg compared to unbrined legs.
Marinade containing acid
Marinating wild turkey legs in an acidic ingredient like lemon juice, vinegar, yogurt or wine can also help tenderize the meat. Acids help break down tough collagen fibers over time.
One study marinated legs in red wine vinegar and reduced the shear force values by 15% compared to untreated legs.
Tips for cooking tender wild turkey legs
Here are some suggestions to help make the most of wild turkey legs:
Use younger birds
Try to find out the age of the turkey before cooking. Legs from younger wild turkeys will be the most tender.
Brine before cooking
Soaking legs in a saltwater brine adds moisture and improves tenderness. Brine for 8-12 hours in the refrigerator.
Marinate in an acidic liquid
Marinating legs in ingredients like wine, lemon juice or vinegar will help break down tough fibers.
Cook with gentle, moist heat
Braising legs fully submerged in liquid gives the collagen time to dissolve into gelatin. Pressure cooking is another gentle cooking method.
Slice across the grain
Slicing cooked legs crosswise across the muscle grain shortens the tough fibers for more tender bites.
Use a meat mallet
Lightly pounding legs with a meat mallet before cooking can help tenderize the meat.
Wild turkey leg recipes
Here are some flavorful recipes designed to deliver tender, juicy wild turkey legs:
Brined and Roasted Wild Turkey Legs
Brining helps keep these roasted legs juicy. Roasting uncovered at a high temperature helps crisp the skin.
Brine:
- 1 cup salt
- 1/2 cup sugar
- 2 gallons cold water
Instructions:
- Mix brine and submerge turkey legs for 8-12 hours.
- Remove legs, pat dry thoroughly.
- Roast legs uncovered at 450°F for 1 hour 15 minutes.
Red Wine Braised Turkey Legs
The acid in the wine helps break down collagen for super tender legs.
Ingredients:
- 4 wild turkey legs
- 2 cups red wine
- 4 cups chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
Instructions:
- Heat oven to 325°F.
- Combine all ingredients in Dutch oven.
- Braise legs for 2 1/2 hours until very tender.
Yogurt Marinated Turkey Legs
Marinating in yogurt’s acid tenderizes the meat. Grilling over indirect heat keeps legs from drying out.
Marinade:
- 1 cup Greek yogurt
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 tsp pepper
Instructions:
- Mix marinade and coat legs. Refrigerate 2+ hours.
- Grill over indirect heat for 25 minutes until done.
Conclusion
Wild turkey legs can be tougher than domestic varieties due to more exercise, less fat and older age. Tenderness is impacted by the age and sex of the turkey along with cooking method. Strategies like brining, marinating, moist-heat cooking and slicing across the grain can help produce a more tender result from wild legs. With some tweaks to preparation, wild turkey legs can be just as enjoyable to eat as their domestic counterparts.
