How to Stuff Turkey Legs

Video Transcript

"Now, what we're going to do next, we're going to lay out the dark meat. We're going to put a layer of stuffing on top of the meat. We're going to roll it up and tie it and then we'll be ready for the roasting process. Okay, now we have our dark meat. We have our two thigh and leg meat segments. What we're going to do is lay these down, skin side down, flesh up, and just a little bit of stuffing, not too much. We're going to lay that pretty much on the center. You want to go, spread it out somewhat. What we're going to do is roll this up and tie it. Very cool. Okay? So, now we're going to tie these up. Gloves off. I can't use gloves when I use the butcher string. So, gloves off, hands clean. And, if you don't have butcher string, what you can do is get some wooden skewers and just skewer it shut. Okay? So, I'm going to get two lengths of the string. That ought to do it. Okay. Alright, we have our string. Let's roll these up. Very gently. If you squeeze it, you'll loose all your stuffing. So, have it rolled up firm. Don't squeeze. Okay, there we go. Now to tie these, what we're going to do, take the string under one end. You want the opening flap on the bottom. Okay. That will help you when you tie this. So we're going to make a nice little knot to close the end. Then what you do with your thumb here, thumb here, and to bring the string underneath, under like this. There's one. Like I said, now, firm but not tight. Two and three should do it. There we go. Okay, that should hold together. What I'm going to do is make a nice little knot at the end here to keep it closed. So we will go under here. Don't have to make any square knots or anything fancy. Just make sure it's secured. Once it's cooked it will hold its shape. Okay? So that's the third one and we'll do that one more time. So, again, thumb, thumb underneath. Tie the knot along. And there you have it. Your thighs, your breasts. We have the wings on the side. Now we're almost ready for the oven."