RIVERTON, Wyo. (March 11, 2026) — With spring gobbler season approaching and an estimated 2.5 million turkey hunters expected to pursue their dream, now is the time to plan how you will prepare that delicious harvest. Although long-term turkey populations have declined in some regions, a strong 2024 production year has led to a very promising abundance of two-year-old gobblers for this year’s season, so for many, that dream will be fulfilled.
As hunters prepare to head afield, Hi Mountain Seasoning encourages sportsmen and women to look beyond the breast meat and embrace the full harvest. The breast meat is by far the largest yield, typically accounting for 65-70 percent of the total edible meat; the thighs account for 15 percent, and the drumsticks for 11.5 percent, making the thighs and drumsticks overlooked delicacies.
“The breast meat is often the first choice because of its size and tenderness,” said Hans Hummel, owner and president of Hi Mountain Seasonings. “But with the proper seasoning and preparation, the legs and thighs can be among the most flavorful and rewarding parts of the bird. There’s more to a turkey than just the breast.”
Wild turkey is naturally leaner than farm-raised birds and boasts a robust, rich flavor profile because of its natural diet. While the legs and thighs contain more connective tissue and require slow cooking to become tender, this part of the bird is deeply satisfying, with meat that falls off the bone and is packed with bold, savory character.
To help hunters make the most of their harvest, Hi Mountain Seasonings is sharing a favorite recipe crafted specifically for wild turkey legs and thighs.
Hi Mountain Seasonings Braised & Smoked Wild Turkey Legs and Thighs
Ingredients:
- Wild turkey legs and thighs
- Hi Mountain Seasonings Game Bird and Poultry Brine Mix
- Hi Mountain Seasonings Rib Rub
- 24 oz hefeweizen beer
- 1 lemon
- 1 onion, coarsely chopped
- 1/8 cup coriander seeds
- 1/2 clove garlic, finely chopped
- 12 oz chicken stock
- 1-2 tbs corn starch
Directions:
- Brine the turkey for two hours, following the directions included with the Hi Mountain Seasonings Game Bird and Poultry Brine Mix. This step helps remove any blood that might be present in the layers of the meat.
- Add the onion, garlic, coriander seeds, chicken stock, and beer to a slow cooker pot and mix well.
- Squeeze lemon juice over the turkey legs and thighs, then coat all sides with rib rub. Add the turkey legs and thighs to the slow cooker, making sure the turkey is fully covered in liquid.
- Place the slow cooker in a preheated oven at 275 degrees and cook for 4 hours or until the desired tenderness is reached.
- After a couple of hours of cooking, check to make sure the turkey legs and thighs are covered in liquid. Add more beer if needed.
- After the turkey is braised to the desired tenderness, carefully remove it from the cooker. Reserve the liquid for the sauce.
- Apply a generous amount of rib rub and place in a preheated smoker set to 200 degrees. Smoke for 30 minutes. Remove from the smoker and serve.
- While the turkey is smoking, add a mixture of cornstarch and water to the liquid retained in the slow cooker pot and stir to thicken. Serve with the turkey legs and thighs.
This two-step braise-and-smoke method transforms traditionally overlooked cuts into a standout centerpiece worthy of any game table.
“As hunters, we value conservation and respect for the animal,” Hummel added. “Using the entire bird honors the harvest and delivers an incredible meal for family and friends.”
To learn more about Hi Mountain Seasonings and explore other delicious wild game recipe ideas, visit www.himtnjerky.com.
About Hi Mountain Seasonings
Hi Mountain Seasonings is a leader in high-quality seasonings, marinades, and dip mixes for outdoor cooking, grilling, and more. Based in the heart of Wyoming, the company is known for its commitment to quality and flavor. Whether you’re cooking up a feast for family and friends or trying new recipes, Hi Mountain Seasonings has something to elevate your culinary experience.
Read the full article here
