July 1st 2012
Smoking preserves and cooks meat, the process has been used for ages, literally. It has enabled people to keep meat edible and tasty for long periods of time, way before the age of the refrigerator. Through the smoking process, the meat acquires a smokey flavour, so even though it’s not really necessary to preserve meat (in this way) for long periods of time now, the taste factor ensures that the practice continues.
Turkey is a dry meat and smoked, this leg is no exception, however, in a toasted cheese and tomato sandwich the flavour and texture was just like really good smoked ham, so I’m very happy with it and looking forward to another sandwich tomorrow! I should probably try adding some to a stew and or using the leg bone in stock.
I find the scaly part at the bottom of the leg quite fascinating – you can really see the relationship birds have to dinosaurs.