Home Forums Food & Drink Turkey Legs

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  • #533840
    rusty
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    I read on another forum that they are quite cheap at the moment. at our local Supermarket they are nearly 8 euro, for that price you can get a breast in Lidl. It’s a long time since I have lived and shopped in UK but I remember them being really cheap, also Liver is expensive My Husband love’s it I hate it, but at 6 euro + it’s expensive.

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    #533841
    Pete James
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    Yep, I love liver but it is pricey in France. We usually have it every couple of weeks from the butcher at the village market so we know the origin etc. We also buy a few slices of his round bacon to go with it.

     

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    #533844
    John P
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    I think liver, bacon and onions is one of the tastiest meals going. I find beef liver is still quite reasonable in supermarkets, a portion for one(couple of slices) around 1.50€

    Veal liver is much more expensive but for me it has a bitter aftertaste which I don’t like anyway. I like kidneys too but not so easy to find. I used to love kidney soup but haven’t seen that for years.

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    #533846
    Deboer
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    We eat liver quite often , but then of course we have our own.

    Find a local sheep farmer that sells lamb from the farm ( vente direct) . they will have liver for sale, usually quite cheap .

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    #533847
    Fruitcake
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    We only like beef liver and that is quite a cheap meal, although we do occasionally eat pig’s liver we much prefer beef and I agree, liver, bacon, and onions (with mashed potatoes and thick gravy is our preferred accompaniment!) is a very tasty meal!

    We used to buy turkey wings cheaply in the UK, there’s a surprising amount of meat on them, never seen them here.

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    #533848
    Pete James
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    I much prefer foie de génisse over sheep’s liver but there is a biggish difference in price around here. I don’t often buy liver and kidneys from a supermarket but directly from the local farmers. Much of the supermarket liver I find hasn’t been fully cleaned of the nerves etc which puts me off.

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    #533849
    Bonjour
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    Deboer

    We ordered a whole lamb from a farmer but have been let down. We have never come across a vente direct for meat. Is there a directory, or other tip of how to find them please?

    I have seen ads on bon coin but they only want to sell you a 10 kg random pack of cuts.

    Regarding liver, it must be eaten fresh, by the time it is in the shop and left to dry out and turn brown it is past its usefulness. Mother used to cook it for hours and it was awful. We now flash fry it and its tasty and tender.

    Turkey legs are sometimes on promo in Intermache and for some reason have more flavour than those weve had in UK.

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    #533850
    Pete James
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    Bonjour, go to a local market and find a farmer with his or her butchery stall. You may pay a bit more but the quality should be assured.

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    #533853
    Bonjour
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    Thanks PJ, our local markets have a couple of butchers vans but I cannot believe they are farmers. The meat on offer does not inspire me, the standard of hygene is a concern and I have never seen a queue at either of them.

    There is though a farmer who sells poultry and eggs, all is immaculately clean and he normally has a queue. I have bought from him to compare his top of the range Bresse birds with our own home grown traditional birds.

    Perhaps we will visit a diffrerent market.

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    #533856
    Roger Wood
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    Here is a tip for those that like lamb but find it too dear.

    Turkey legs can be skinned then using a shap knife make slots put in Rosemary and garlic slices, put in a roasting tin, cover in silver foil. OK for some of the purists it won’t taste like lamb but it will to others. Give it a try and don’t blame me if it doesn’t, blame my wife ;-)

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    #533858
    Pete James
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    Thanks PJ, our local markets have a couple of butchers vans but I cannot believe they are farmers. The meat on offer does not inspire me, the standard of hygene is a concern and I have never seen a queue at either of them. There is though a farmer who sells poultry and eggs, all is immaculately clean and he normally has a queue. I have bought from him to compare his top of the range Bresse birds with our own home grown traditional birds. Perhaps we will visit a diffrerent market.

    I think we must be spoiled here cos we have a few farmer’s butcher dry vans and different markets. One farmer has three vans d’où g the weekly markets, fairly priced and great quality. Try asking the locals where they go for the good stuff.

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    #533866
    Deboer
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    Deboer We ordered a whole lamb from a farmer but have been let down. We have never come across a vente direct for meat. Is there a directory, or other tip of how to find them please? I have seen ads on bon coin but they only want to sell you a 10 kg random pack of cuts. Regarding liver, it must be eaten fresh, by the time it is in the shop and left to dry out and turn brown it is past its usefulness. Mother used to cook it for hours and it was awful. We now flash fry it and its tasty and tender. Turkey legs are sometimes on promo in Intermache and for some reason have more flavour than those weve had in UK.

    Google Vente Direct and add your area .

    If you want organic , “Annuaire Bio”  will give you a list of 80,000 organic commerces including farms in France.

    I agree about the cooking of liver , we freeze it fresh , and  flash fry it , beautiful .

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    #533867
    Marty
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    Turkey legs here have always looked too huge when you compare them to the fresh turkeys that you buy for xmas, so are they turkey or ostrich or some sort of mutant bird? They could be overweight birds with thunder thighs I suppose.  Personally speaking I never liked them as they seemed so tough even with long slow cooking with and without liquid nor turkey very much apart from the very whitest breast meat anyway and don’t eat any other apart from chicken breast which may seem expensive sometimes but you are not paying for bits you can’t eat like the bones and skin. As for offal of any type, went off that back in the early 90’s with all the scares about diseases ad when you think of what those organs are meant for plus the strong urine smell of kidneys makes me retch. Give me a nice fish any day.

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    #533869
    Pete James
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    Maybe Marty but look at the state of some of the waters some fish are caught in. You’d be amazed at the chemical levels ie copper, cadmium and mercury etc

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    #533870
    Marty
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    Yes, I only eat fish when I can afford to and then check to see where it has come from. Some that was really cheap here at one time was actually from the Mekong river, well I didn’t touch it with a bargepole.We have a lot of fishermen locally so I can go and buy direct from them.

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    #533881
    tournesol
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    We have turkey legs every now and then. Expensive in Intermarche and Leclerc, 3€ odd in Carrefour and Aldi. I bone them out then stuff and roast

    Also prefer sweeter beef liver to any other, plus it’s usually sliced well, just thick enough to cook to a perfect even pink. Carrefour have beef liver about 4 decent slices for 3€. Had some two nights ago with onion gravy, cabbage and mash.

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    #533937
    Bonjour
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    Thanks Deboer, I have fond some interesting suppliers but not yet for lamb.

    Marty, one of the tricks pubs etc are doing, is to have on the menu, fish and chips rather than say haddock and chips or cod and chips.

    When you ask what the fish is, it is often Pangasius or Vietnamese River Cobler, a poor quality catfish. THis is incredibly cheap to buy in cash and carry, about 20 -30 % of the price of quality fish. Also as it is a freshwater fish, it carries the risk of Botulism if it is not properly defrosted and cooked.

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    #533939
    Fruitcake
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    Also prefer sweeter beef liver to any other, plus it’s usually sliced well, just thick enough to cook to a perfect even pink. Carrefour have beef liver about 4 decent slices for 3€. Had some two nights ago with onion gravy, cabbage and mash.

    Perfection tournesol!

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    #533955
    Marty
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    Thanks Deboer, I have fond some interesting suppliers but not yet for lamb. Marty, one of the tricks pubs etc are doing, is to have on the menu, fish and chips rather than say haddock and chips or cod and chips. When you ask what the fish is, it is often Pangasius or Vietnamese River Cobler, a poor quality catfish. THis is incredibly cheap to buy in cash and carry, about 20 -30 % of the price of quality fish. Also as it is a freshwater fish, it carries the risk of Botulism if it is not properly defrosted and cooked.

    Yes I read about this some years ago when Super U had a promotion on this fish and decided not to touch it knowing how polluted that river is and also thinking about the air miles and who many have handled it really put me off. I havn’t had fish and chips for years now but I doubt they would taste as nice as I remember them in the UK . I have also stopped pêche-a-pied here too with all the horrible green algae and we often have a public notice up to warn people not to take cockles,mussles,razor and palourdes etc because they are too toxic and will cause gastro problems.

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