By Brad Fenson

Cherish every wild turkey that you harvest and make an effort to use all edible portions. Consider it a challenge and an ode to the bird that so many cherish. Check out the recipe below to get you started.

Turkey Preparation Ingredients

Photo credit Brad Fenson.

• 2 turkey legs and thighs
• 1 quart chicken stock
• 2 celery ribs, chopped coarsely

Fried Rice Ingredients
• 4 cups deboned turkey meat, chopped
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 2 celery ribs, diced
• 1 onion, finely chopped
• 1 cup peas (fresh or frozen)
• 1 cup mushrooms, diced
• 3 tbsp soy sauce
• 3 tbsp sweet soy sauce or 1 tbsp brown sugar
• 1 cup white rice

Braising Turkey Legs and Thighs
1. Separate the leg from the thigh by cutting through the joint. Place chopped celery in a crockpot, followed by the turkey legs and thighs, and pour chicken stock over the top. Add water, if needed, to cover the meat. Gently simmer for 6 to 8 hours or until the meat is fork-tender.
2. Remove the legs and thighs from the crockpot and let cool. Debone the meat with your fingers, feeling for the small bones in the legs.

Constructing Fried Rice
1. Prepare white rice as recommended on the package.
2. In a large wok or deep-sided frying pan, heat the vegetable and sesame oil on medium-high. Add the celery, onion, peas and mushrooms and stir regularly for 3 to 4 minutes.
3. Add the turkey, cooked rice, soy and sweet soy or sugar, and stir to blend. Keep on medium-high heat for 2 to 3 minutes and serve hot.

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