Turkey Feet
Pasture-raised. Humane. Sustainable. Packs average 1.10 lbs each.
Turkey feet are full of collagen, making them a great ingredient in soups and stews. Chicken feet are a delicacy around the world, and these are basically a larger version with even MORE collagen per serving! You can slow-braise, fry, or use them in stews. They will add a ton of flavor to any dish you use them in. Below we share how to prepare the feet to be used in stocks and stews.
Fill a stock pot with water and heat to a simmer (not a boil). Fill your sink or a large bowl with cold water and ice cubes. Two at a time, blanch the feet in the simmering water for about 30 seconds, then soak in the cold water for about 5 seconds. Immediately peel the skin starting from the top of the foot and working your way down. Cut off any nails that don’t come off in the peeling process. Add to your stock or stew!
Pasture-raised. Humane. Sustainable. Packs average 1.10 lbs each.
Turkey feet are full of collagen, making them a great ingredient in soups and stews. Chicken feet are a delicacy around the world, and these are basically a larger version with even MORE collagen per serving! You can slow-braise, fry, or use them in stews. They will add a ton of flavor to any dish you use them in. Below we share how to prepare the feet to be used in stocks and stews.
Fill a stock pot with water and heat to a simmer (not a boil). Fill your sink or a large bowl with cold water and ice cubes. Two at a time, blanch the feet in the simmering water for about 30 seconds, then soak in the cold water for about 5 seconds. Immediately peel the skin starting from the top of the foot and working your way down. Cut off any nails that don’t come off in the peeling process. Add to your stock or stew!
Pasture-raised. Humane. Sustainable. Packs average 1.10 lbs each.
Turkey feet are full of collagen, making them a great ingredient in soups and stews. Chicken feet are a delicacy around the world, and these are basically a larger version with even MORE collagen per serving! You can slow-braise, fry, or use them in stews. They will add a ton of flavor to any dish you use them in. Below we share how to prepare the feet to be used in stocks and stews.
Fill a stock pot with water and heat to a simmer (not a boil). Fill your sink or a large bowl with cold water and ice cubes. Two at a time, blanch the feet in the simmering water for about 30 seconds, then soak in the cold water for about 5 seconds. Immediately peel the skin starting from the top of the foot and working your way down. Cut off any nails that don’t come off in the peeling process. Add to your stock or stew!
