Joshua Morse of Vermont’s Fish & Wildlife Department had only to mention crispy, bear fat-fried wild turkey schnitzel and oregano-and-orange-juice-braised turkey legs. I was instantly ready to join a ...

Jesse Griffiths has a lot of irons in the fire. Based in Austin, Texas, the acclaimed chef and avid hunter owns a thriving restaurant called Dai Due, where he serves regional dishes prepared with ...

Separate the claw from the leg quarter, if using, and wash and scrub the claw very well. Set aside. Place the turkey leg quarter, onion, carrot, celery, thyme and bay leaves in a slow cooker or large ...