Turkey Leg (kg)

Turkey leg is the dark meat cut of the bird — with a higher intramuscular fat content than the breast, which makes it significantly juicier in long oven roasts. A generous cut, with a more pronounced flavour than the breast.

Benefits

• Dark meat: higher intramuscular fat content than breast, more succulence
• More pronounced flavour — suitable for slow roasting with seasoning
• Generous cut — suitable for 2 to 3 people per leg
• Frozen product