| Ingredients: 6 Turkey Legs (from 10-pound turkeys) |
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 1. Debone the turkey leg.
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2. Fill a pastry bag with the mushroom/farce.
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3. Stuff each boned turkey leg with ½ cup of the mushroom/farce mixture.
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4. Wrap the legs with pork caul fat (see note) and tie securely with butcher twine.
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5. Sear in a hot cast iron skillet.
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6. When the turkey is brown on all sides, roast in a hot 500ºF. oven for 25 minutes or until the internal temperature is 180ºF. Allow to rest for 10 minutes before carving. Remove twine.
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7. Note: Caul fat is a fatty membrane used to wrap forcemeat and melts rapidly when cooked, thus basting the poultry mixture.
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