The turkey leg, while a Thanksgiving day trophy, is a mine field of sinew, bones and tendons. The leg should cook up well, but attached to a bird and roasted it is normally a dry stick better used for getting someones attention at the table. In order to avoid these flaws created by nature and cooks we took out our knives, meat grinder and activa and rebuilt the turkey leg into something completely delicious and edible. We boned out several turkey legs, leaving the end of the bone attached and the skin in one long piece like a sock. We removed the sinew, tendon and small bones from the meat.(for stock of course) We mixed the meat with salt, cumin, paprika and ground it with spiced mixed olives. After the meat was ground we folded in 1% activa RM This allows us to keep the meat bound tighter together around the course chunks of olives. To ensure a uniform stuffed and secured turkey leg for cooking we brushed the inside of the leg skin with a slurry of activa GS. With the activa dispersed and applied we stuffed the leg with the farce and rolled it in plastic wrap to set the legs shape. We put the stuffed legs into the refrigerator for the flavors to mature and the activa to bond the meat together. The following day we roasted the stuffed turkey leg and occasionally basted them with the quick turkey stock we made in our pressure cooker from the sinew, tendons and bones we removed from the leg. After the leg was roasted we sliced it and served it with pan juices on the side. Now we have a trophy worth trying to win.