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Field to Table: Michele Eichler's Mexican Wild Turkey Tinga

Two Turkey Legs = Two Great Dishes

Hunting wild turkeys gives you the opportunity to stay afield well through the spring months – when most big game, with the exception of spring bear, is off the table. While turkey hunting doesn’t have the same mystique as calling in a cagey, six-point bull elk, listening to distant gobbles well before sunrise still sends thousands upon thousands of hunters into the woods each year. For example, in Maryland there were 3,861 wild turkeys taken this spring, which is a drop in the bucket compared to the 10,415 harvested during Ohio’s first week alone. That’s a whole lot of meat begging for the right recipes.

So now that spring has come and gone, there’s a good chance you’re sitting on a nice surplus of truly organic poultry. Though different from the traditional store-bought turkey – which often features additives and additional fat – a wild bird offers several pounds of delicious breast meat, as well as leg and thigh meat that’s perfect for crockpot or smoker recipes.

While most hunters covet the more tender breast meat, Michele Eichler recently offered up a simple way to turn that leg and thigh protein into a festive dish that’ll have you going back for seconds in no time. But don't stop there. You’ll also be able to use the broth for a bonus turkey soup.


  • 2 skinned and cleaned wild turkey legs with thighs attached
  • 4 large carrots cut in Half
  • 6 - 8 celery stalks
  • 2 medium or one large onion peeled and quartered
  • 6 large whole peeled garlic cloves
  • 1 bunch of Italian flat leaf parsley (approx. 1 packed cup)
  • 2 cups of shredded wild turkey meat
  • 1 lb of bulk Mexican Chorizo Sausage
  • 2 10 oz cans of diced tomatoes with green chilies


  • Lime
  • Cilantro
  • Red Onion
  • Cotija cheese
  • Corn tortillas
  • Sour cream
  • Jalapeños

Step-by-Step Instructions:

  1. Place the turkey, carrots, celery, onions, and garlic in a large stock pot and add enough water to cover the ingredients
  2. Boil for several hours until the turkey legs are tender and meat is easily pulled from the bone (You will need to add water several times to keep all the ingredients covered while cooking)
  3. PRO TIP – Using an Insta-Pot will drastically reduce your cooking time
  4. When the carrots are tender, pull them out and set them aside
  5. When the turkey legs are tender, set them aside
  6. Continue to cook until broth is decreased by half and set aside (you will use the broth for the bonus turkey soup below)
  7. Remove all the meat from the bones and shred the meat – save some for the soup recipe below
  8. Sautee Chorizo sausage until browned
  9. Add shredded turkey meat and mix thoroughly
  10. Add two 10 oz cans of tomatoes and green chilies and simmer together for 5 minutes until heated thoroughly
  11. Serve up and Enjoy!

Bonus Turkey Soup Additional Ingredients:

  • 3 tablespoons of Jane's Krazy Original Mixed-Up Salt
  • 3 beaten eggs
  • 2/3 cup grated parmesan cheese
  • 1 cup Orzo or similar pasta (cook in salted water according to directions will yield approx. 2 cups cooked)
  • 2 packed cups of fresh spinach leaves or cut up escarole leaves

Step-by-Step Instructions:

  1. Strain vegetable from the broth
  2. Add 3 tablespoons of Janes Original Mixed up salt to the broth
  3. Bring to a boil
  4. Slice carrots and celery
  5. Beat eggs and cheese together
  6. Add eggs and cheese to the broth and stir for 2 minutes
  7. Add and stir in the sliced vegetables, Orzo, and spinach
  8. Cook for 5-10 minutes
  9. Enjoy!
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