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Wild Turkey Leg Salad

Wild Turkey Leg Salad

Get wild with this recipe for an amazing turkey leg salad. Substitute frozen turkey legs, thighs, or breast if desired, and make sure to use our 4-1/2 quart Enameled Cast Iron Dutch Oven.


  • 4 cups chopped slow cooked turkey legs and thighs
  • 2 C stock
  • 2 TBSP Carolina Cooker Chicken and Rib Rub
  • 1 C chopped Carrots
  • 1 C chopped onion
  • 1/2 C Celery
  • 3/4 cup mayo
  • 1/2 cup chopped pickles
  • 1/4 cup pickle juice
  • 1 TBSP yellow mustard
  • 1/2 C Diced White Onion
  • 1/2 C diced celery
  • 1 TBSP Parsley
  • Salt and pepper to taste


  1. Season Turkey legs with Carolina Cooker Chicken and Rib Rub
  2. To the bottom of a dutch oven add chopped carrots, onions and celery, then top with turkey legs
  3. Pour in stock on one side careful to not splash the seasoning off the turkey legs
  4. Cook at 275° for 5 to 7 hours, until fork tender, allow to cool
  5. Pull turkey meat off of the legs, add to a bowl and shred
  6. Add mayo, pickle, pickle juice, mustard, onion, celery and parsley and mix
  7. Add salt and pepper to taste.
  8. Serve at room temp with saltines or refrigerate and serve cold.