Cuisse de dinde fumée au poivre

Cuisse de dinde fumée au poivre is a smoked turkey leg for people who like cured, peppery poultry rather than plain cooked slices. By our assessment, the smoke and pepper combination is the selling point, giving a stronger, more old-fashioned deli flavour than an ordinary turkey leg. The downside is that this sort of product can feel dense and a bit salty, and it is not subtle food. In practice it is the kind of thing you slice cold, warm up, or put on a board, with a texture that sits somewhere between ham and roast meat. It belongs squarely with smoked turkey legs, and that is exactly what the catalogue category says. Anyone wanting lightness will probably look elsewhere, but anyone who wants a firmer, more seasoned turkey piece gets the idea immediately. The attraction is in the straightforward smoked character, not in delicacy.