We were fortunate to be gifted with a few smoked turkey legs. The legs had taken on a nice bit of smokey flavor although they did require some additional cooking. We put them in a pot with Dr. Pepper and Sriracha and added a cartouche. We cooked the legs until they were tender and the meat was fork-tender, about 3 hours. We let the legs cool for 30 minutes and then proceeded to pull the meat from the bones. We strained the braising liquid over the meat and let it continue to meld with the turkey.
The blend of sriracha, Dr. Pepper, and smoke created a sweet and fully savory taste experience. The heat of the spices accented the other flavors and accentuated the natural umami of both the turkey and the smoke. The rich fruity flavor and the sweetness of the Dr. Pepper added fullness to the meat. The base is ready. Where we take it next is the question.