TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

TURKEY LEG [1 record]

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Alphabetical list of terms

Record 1 2015-01-07

English

Subject field(s)
  • Meats and Meat Industries
  • Prepared Dishes (Cooking)
  • Restaurant Menus
CONT

Turkey legs are commonly neglected in favor of breasts and thighs as a main course. However, turkey legs contain very flavorful meat and can be easily cooked with few spices and seasonings.

CONT

Remove leg tendons as directed for chicken, or cut through skin around leg of turkey, 2 inches above the foot and insert knife beneath tendons to loosen bone from muscle, being careful not to cut tendons.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Plats cuisinés
  • Menus (Restauration)

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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