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Then I put them in a crock pot with sodium free chicken bullion ( wife's idea ;) ), 5 cups of water, and a little salt. They cooked most of the day and when they were getting closer to being able to pull off the bone I added potatoes, corn, and carrots. Then let it cook until I could pull the meat off (maybe 2 or more 3 hours) and pulled the meat off, mixed it back in with the veggies and put it in the fridge.

Add some noodles and it is a great chunky turkey soup.

As far as the breast meat goes, smoking is good, but the meat is really dry. I do them two ways. In both I remove as much of the silvery lining without wasting meat as I can then cut chunks or strips across the grain. For deep frying.........I soak the meat in buttermilk throughout the day then go straight from the buttermilk and roll in seasoned flour (I like Cajun seasoning). They can be pan fried in a 1/2" of oil or deep fried. I have to guard the nuggets from the kids so we have some to plate at the table. It's best eaten hot, but leftovers can be reheated.

For the grill.......I marinate in teriyaki throughout the day and grill. Myself and kids prefer the deep fry, but my wife likes the grilled better.

... This made a double batch BTW..... 2- 9x13 dishes

Crock Pot 4 whole rear quarters (legs / thighs) 1 LG onion diced 4 stalks celery sliced 2 cups sliced carrots diced garlic (much as ya like) S&P top with water and cooked on high for 24 hrs

At this point the meat was entirely off the bone, I cleaned out any unwanted bone and the like and coarse chopped up any bigger pieces. Reserve the stock

In a LG pot I added 3 or so cups of the stock back to the meat along with more garlic and onion / S&P 1 can cream of chicken 1 can cream of mushroom 2 lg cans Veg All ( the larger variety) 3 sm cans Veg All ( smaller variety) milk as needed to achieve desired consistency Oregano / dried chives

Cooked in the pot for 10-15 minutes to incorporate the flavors before pouring into 9x13 glass dish and topping with biscuits / pie crust / Etc and baking @350 for another 15 minutes.....

TRUST ME THIS IS A HOME RUN

Having said that, I almost always just breast them out. The amount of effort required to prepare such a small amount of meat (legs) isn't worth it to me.

Simmer leg/thigh(s) until they fall off the bone. 45-minutes (Jake) - 14 hours (old Tom). Remove bones & meat (save to put back in if desired). Strain soup to get out tiny bones parts & etc. Add chopped onions/carrots/celery, bay leaf, salt & pepper (if desired). Add chopped meat if desired. (Jake only for me.) Simmer until veggies are tender. Add noodles/dumplings of desired. (I may add/make dumplings from Shore Lunch with last 1/2 of big pot.)

Caution: Your down wind neighbors may show up.

I just ordered an insta pot last night. Guess what for.....to cook up my turkeys legs/thighs from last spring. Funny timing on this one.....

I'm not a big fan of the dark meat on the turkey legs and thighs, so I typically shred them off the bone with a fork after they are done and use them in a sauce like a turkey pot pie as I posted in a prior thread. Wife and kids love it.

I threw the thighs and legs of my wife’s bird from this spring in the crock pot with a package of wild rice soup mix and a couple of cans of cream of chicken soup. I couldn’t wait and had to sample it after about 4 hrs. It was delicious, but the meat was still a bit tough. I left it in another couple hours and that made all the difference in the world as far as the meat falling off the bone

I smoked mine first before braising.

Below is a basic braising recipe from the pioneer woman.

Unbelievably delectable beef short ribs, slow cooked in wine and broth. Served over a bed of polenta, this is a seriously special dish!

Ingredients

8 whole Beef Short Ribs

Kosher Salt and Pepper To Taste

1/4 cup All-purpose Flour

6 pieces Pancetta, Diced

2 Tablespoons Olive Oil

1 whole Medium Onion, Diced

3 whole Carrots, Diced

2 whole Shallots, Peeled And Finely Minced

2 cups Red Or White Wine

2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)

2 sprigs Thyme

2 sprigs Rosemary

Preparation Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Copperman, definitely doesn't sound long enough in the crock pot and put it on high. I would seriously look into getting an instant pot (pressure cooker). Definitely a worthwhile investment and many uses in the kitchen, not just for game meat. You will not be sorry. In 90 minutes (probably can even go shorter time), that meat will be falling off the bone. You can then do whatever you want with it from there.