|Turkey/4 to 5 pounds turkey parts||1|
|Peanut oil||1 Tablespoon|
|Ground pepper||To Taste|
Disjoint the turkey, just as you would a chicken.
Set the breast aside for another meal.
Separate the wing joints (save the tips for stock).
Using a heavy cleaver (or a friendly butcher), chop the legs, thighs and back into 2 to 2 1/2 inch lengths.
Make the pieces as equal in size and general bulk as possible for even cooking.
Rub with oil and season with salt and pepper.
Serving size: Complete recipe
Calories 11343 Calories from Fat 4989
% Daily Value*
Total Fat 553 g851.5%
Saturated Fat 154.8 g773.8%
Trans Fat 0 g
Cholesterol 5218.3 mg1739.4%
Sodium 5316.9 mg221.5%
Total Carbohydrates 13 g4.3%
Dietary Fiber 0.3 g1.2%
Sugars 12.3 g
Protein 1482 g2964.8%
Vitamin A 10.2% Vitamin C 0.48%
Calcium 109.3% Iron 517.5%
*Based on a 2000 Calorie diet