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RIVERTON, Wyo. (March 11, 2026) — With spring gobbler season approaching and an estimated 2.5 million turkey hunters expected to pursue their dream, now is the time to plan how you will prepare that delicious harvest. Although long-term turkey populations have declined in some regions, a strong 2024 production year has led to a very promising abundance of two-year-old gobblers for this year's season, so for many, that dream will be fulfilled.
As hunters prepare to head afield, Hi Mountain Seasoning encourages sportsmen and women to look beyond the breast meat and embrace the full harvest. The breast meat is by far the largest yield, typically accounting for 65-70 percent of the total edible meat; the thighs account for 15 percent, and the drumsticks for 11.5 percent, making the thighs and drumsticks overlooked delicacies.
“The breast meat is often the first choice because of its size and tenderness,” said Hans Hummel, owner and president of Hi Mountain Seasonings. “But with the proper seasoning and preparation, the legs and thighs can be among the most flavorful and rewarding parts of the bird. There's more to a turkey than just the breast.”
Wild turkey is naturally leaner than farm-raised birds and boasts a robust, rich flavor profile because of its natural diet. While the legs and thighs contain more connective tissue and require slow cooking to become tender, this part of the bird is deeply satisfying, with meat that falls off the bone and is packed with bold, savory character.
To help hunters make the most of their harvest, Hi Mountain Seasonings is sharing a favorite recipe crafted specifically for wild turkey legs and thighs.
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