Confit Turkey Leg Tendons

Hello community!

I'm considering doing the confit turkey legs this Thanksgiving. I do have a question about the tendons in the leg. The recipe doesn't say anything about removing them. Could/should I remove the tendons (by pulling them out, right before service), or will the extended cook time make all of the tendons pleasantly edible?

Thanks in advance.

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wolfiegirl

Cook the entire leg. The tendons are not going to be edible so remove before serving. BUT reserve them for the stock pot!

Some other points of view I found.... https://www.chefsteps.com/forum/posts/braised-turkey-leg-without-tendons-10

tshewman

Depends on how you are going to serve it. I'll be doing it two different ways one with a peking-like cure and shred the meat after I cook. For these, I will leave the tendon on to save time as I'll be tossing the bones after the cook. For the other leg, I will be serving whole, so I will remove the tendons before I cook (You'll pull off more than you want to if you do it after). I've removed tendons many times, takes a bita yankin but not that difficult.

meyer8863

Interesting... just so I'm clear, you recommend I remove the tendons prior to cooking, if I plan to serve whole..? Which method:

1. Clean pliers and pulling

2. Clean pliers and "frenching" the tendons with a knife as I pull?

tshewman

If serving whole: Trim the skin at the ankle and french the tendons and push down on the skin (be careful you don't turn the blade toward the skin), Cut the tendons (with knife or scissors) and pull with pliers. There are a couple that are always tough, but doable.