Fresh Halal Turkey Legs

Fresh Halal turkey legs are the whole leg joint — thigh and drumstick together — sold bone-in, skin-on or skin-off. Certified Halal, every bird is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Chilled, never frozen, this cut suits braising, roasting or a slow-cooked curry.

What's in a turkey leg joint?

The leg is a whole bone-in joint uniting thigh and drumstick, joined at the knee by a single long bone through the drumstick. Dark meat dominates, more worked than breast, with marbling that keeps it moist over slow cooking. Skin-on crisps well; skin-off suits braises and curries.

How to cook turkey leg joints

Keep it refrigerated at 0°C to 4°C until you're ready to cook. Bone-in dark meat rewards low, slow heat — braise or pot-roast until it pulls from the bone, or build a slow-cooked turkey curry, browned then simmered with onions, ginger and spices. Roast skin-on legs at higher heat for the final minutes to colour the skin.

Is this the same as a turkey drumstick?

Not quite — the leg is the whole joint, thigh and drumstick still attached; a drumstick is just the lower portion below the knee. This leg is sold whole, halved, quartered, or diced small (20-25g or 10-15g) in 2kg and 4kg packs.

Cutting styles, finishes and pack sizes

• Cut: whole, halved (2 piece), quartered (4 pieces), small diced (20-25g), very small diced (10-15g)
• Finish: skin-on or skin-off
• Pack size: 2kg to 4kg

Pick whole or halved for roasting, quartered for portioned curry, diced for quicker stews and skewers.