We started with pressure cooked turkey broth. Nine out of ten times, probably more, the ingredients used in pressure cooked broths become spent, flavorless, remnants, with all their inherent goodness being transferred to the broth. But the smoked turkey legs we were using for our Thanksgiving and post-Thanksgiving exploits were moist, tender, and succulent. They were still full of meaty and smokey flavors after the broth was created. It seemed a shame to to discard them so we didn't. On Thanksgiving we used the picked, pressure-cooked meat in our stuffing and braised escarole.
As we continued to use smoked turkey legs we wanted to find other uses for the leftover meat we were generating. Our first thought was to dry it. If it has good flavor, we can concentrate it even further, and make great flavor. Crunchy smoked turkey jerky was pretty cool. By drying the meat we changed its texture and applications. Now we can grate it and grind the dried smoked turkey legs into a seasoning. That was a good start. Since we often dry and then fry foods to great effect, we took the dried smoked turkey down that path. It become crisper with intense maillard flavors and a rich roastiness. The frying also made the meat easier to eat. We ate it seasoned first with sea salt and then later with our carrot top salt. Both ways were crush-worthy. Smoked dried and fried turkey is an incredible snack. Now we need to integate it into our cooking in ways beyond just eating it by the handful.