In article <heontg02bur@news5.newsguy.com>,
George Leppla <george@cruisemaster.com> wrote:

> KenK wrote:
> > I made a big mistake when I heated up a pre-cooked smoked turkey drumstick
> > yesterday for a Thanksgiving meal. I had forgotten how full of cartilage
> > they are. Quite difficult to eat. I'm not looking forward to finishing it
> > today with the leftover dressing and cranberry sauce. Next time back to my
> > usual holiday meal of a small stuffed roast chicken.
> >
> > The drumstick was in a package of three. The question is, what to do with
> > the other two later? I'm thinking substitute one for a smoked pork shank
> > with northern beans or perhaps make 'chicken' stew with browned onions and
> > dumplings - cooking all day in a crock pot in both cases to free up some of
> > the meat?
> >
> > What you think? Other suggestions?
>
> I love those turkey legs! The best way to cook them is to wet the leg
> with water and then wrap the leg in aluminum foil, Bake in a pan at 300
> degrees for two hours and the meat will fall off the bones and tendons.
> Put about 1/4 inch of water in the pan. Check after one hour and add
> more if necessary.... don't let the pan run dry.
>
> Using it when making beans is a great idea as is the crock-pot. Cook
> them long and low and they will be delicious.

I like those turkey legs too. A sharp knife works fine to free the meat
from the cartilage. NBD. My suggestion is to simply use a sharp knife to
cut away the meat from the bone and cartilage and enjoy it.