Traditional recipes

What’s Happening in Charleston: December 2016

What’s Happening in Charleston: December 2016

Events

Miracle at The Gin Joint
For the month of December, get into the holiday spirit at The Gin Joint as it transforms into Miracle — a holiday-themed cocktail pop-up bar. The Miracle concept is popping up around the country, and lucky for Charleston, we also get to celebrate in style.

Dec. 2–4, Jubilee
Garden & Gun magazine celebrates its fourth annual Jubilee this weekend at Charles Towne Landing. The event features a mix of sporting events, shopping, food, music, art, and more. There are dog-training demonstrations, a fly-fishing camp, and dinners featuring chefs Linton Hopkins and Mike Lata.

Dec. 4, The Get Down Pop-Up
A few of King Street’s hottest food and beverage teams come together for a special pop-up — The Get Down. The event turns HoM into a “Baltimore nightclub vibe” this Sunday with head bartender from The Belmont Joey Goetz serving drinks and chef de cuisine Vandy Vanderwalker from The Ordinary serving hors d’oeuvres. There is a $5 cover with entertainment by DJs Joel Tarpin and Jeff ET.

Dec. 5, Noodles Without Borders 3.0
For the third time, chef Josh Walker at Xiao Bao Biscuit will host chef Jacques Larson of Wild Olive and Obstinate Daughter for a special pop-up called Noodles Without Borders. The mash-up menu will be offered starting at 5:30 p.m. on first-come basis until sold out!

Dec. 7, Sparkling Wine Social
Join wine director Vonda Freeman of The Indigo Road for a Sparkling Wine Social at Mercantile. Attendees will taste four wines and enjoy small bites during the tasting for $25.

Dec. 7, Rum Rum Rudolph
To celebrate the Charleston Wine + Food Festival’s annual cocktail competition, there is a special cocktail crawl — Rum Rum Rudolph — from 5 to 9 p.m. to taste the drinks of the four finalists. Attendees are encouraged to wear their tackiest Christmas sweater or holiday attire. Cocktails can be purchased for $3 each, and the winner will be announced at the final stop, Scarecrow, at 9 p.m.

Shop Until You Drop
Several popular bars and restaurants are hosting shopping events, including:

  • Dec. 3, Edmund’s Oast Exchange Holiday Beer and Wine Tasting and Pop-Up shop: From 2 to 6 p.m., sip free tastings and buy your favorite bottles.
  • Dec. 5, Warehouse Sip ‘N Shop: From 5 to 8 p.m., shop local makers during a holiday happy hour.
  • Dec. 8, Zero George Trunk Show: From 5 to 8 p.m., browse local artisans with cocktails and canapes in hand.
  • Dec. 11, Thrifters and Drifters Holiday Market: From noon to 5 p.m., more than 20 artisans, makers, and vintage collectors will set up shop at the Royal American.

Openings

Avila
A former food truck, Avila has opened a brick-and-mortar spot in downtown Charleston. Serving Venezuelan cuisine, the menu features items like cachapas (sweet corn pancake stuffed with cheese), patacon (crispy plantain sandwich with various fillings), and carne al coco (pork skewers with a sweet coconut sauce).

Goat.Sheep.Cow. North
The popular cheese-centric retail store Goat.Sheep.Cow has opened a second space in NoMo near Butcher & Bee and Tattooed Moose that is double is size and scope. Beautifully designed, the space is filled with cheese and charcuterie cases, wine, and other accoutrements. Patrons can also order food such as sandwiches, salads, and other fresh bites.

Have an event, product, opening or something cool to share? Please be sure to send it to [email protected] for consideration.


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


Houston’s Turkey Leg Hut Creates Soulful Spins on the State Fair Classic

T urkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices take turkey to a new level, serving tender, slow-smoked drumsticks stuffed with fillings like dirty rice, shrimp alfredo, and crawfish mac and cheese.

Turkey Leg Hut
4830 Almeda Road, Houston.
Reservations encouraged.
832-787-0770 theturkeyleghut.com

The Prices’ creative combinations, which blend Cajun, Creole, soul, and Southern flavors, have attracted an avid fan base. A line of eager customers often stretches down the block, and the restaurant has its share of celebrity enthusiasts, including actor Kevin Hart and rapper Snoop Dogg. On good days, Turkey Leg Hut serves as many as 2,500 of its namesake dishes.

In spite of their phenomenal success, Nakia and Lynn have no formal culinary training. They never set out to be restaurateurs in the first place. In March 2016, while the couple was assisting Lynn’s cousin’s business—shuttling people to and from the Houston Livestock Show and Rodeo—they realized they could capitalize on the crowds. With their shared love of cooking, they decided to start selling barbecued turkey legs and boudin—foods that were easy to prepare and serve in a parking lot near NRG Stadium. Nakia soon came up with the ambitious idea to stuff the legs with dirty rice. “After eating the same thing day after day, we thought, what if we added dirty rice to this?” she says. “Then we began to add mac and cheese and other foods we loved to take the original turkey leg up a notch.” Soon, customers began posting pictures of their dirty rice-stuffed turkey legs on social media, and the positive response was overwhelming.

In April 2016, to meet the growing demand, they started serving their food from the kitchen of the Caddy Shack, a former neighborhood sports bar on Washington Avenue. They opened Turkey Leg Hut at its current spot on Almeda Road the following year. The location was supposed to open in August 2017, but Hurricane Harvey delayed the launch to December. Nakia was undeterred. “I don’t let adversity get to me,” she says. “I don’t like people to underestimate me and tell me what I can’t do. I think maybe that competitiveness comes from playing sports.”

Nakia first came to the Bayou City on a University of Houston basketball scholarship, having spent her youth in Chicago and Phoenix. She fell in love with the city and decided to stick around. “Houston is a big melting pot,” she says. “I love the fact that you have so many different cultures, people from all walks of life that coexist with each other.”

Lynn, a native of the Third Ward, played baseball for Rice University. He, too, came from a family that valued cooking. Together, Nakia and Lynn developed the menu for Turkey Leg Hut based on their individual strengths. “Most of the recipes come from me,” Nakia boasts. “But the crab boils, crawfish, and fried crabs come from him. Lynn’s the dirty rice person. He made up the Cajun Bowl. I thought, This is nothing but a bowl full of carbs, but people love it. It’s the best salad.”

“Salad” may be a stretch. The hefty Cajun Bowl offers a pile of spicy dirty rice, smothered in Cajun-flavored crawfish mac and cheese, blackened salmon, and grilled shrimp swimming in alfredo sauce. Naturally, shredded barbecued turkey can be added to the mix for an additional charge. Turkey is featured in many of the other menu items as well, whether atop a heap of seasoned waffle fries, tucked into a baked potato, or mixed into a bowl of sweet-and-spicy beans. But drumsticks are the highlight, with meat so tender it falls off the bone. “The whole process of how we do our turkey legs was developed by trial and error,” Nakia explains. “Now we have it down to a science. We use three different woods and cook them for hours at a time. We put a lot of love into it.” The exact recipe is a closely guarded secret.

The Interior of Turkey Leg Hut features bold yet personal décor.

In addition to serving up good food, the Prices have made it their mission to cultivate a fun atmosphere. That means providing a live DJ to spin tunes, plus offering specialty frozen cocktails and hookahs with flavored tobacco. Under normal circumstances, customers can venture inside to perch at the bar or slip into a cozy booth. During the pandemic, however, the patio has been the place to be, since it allows for more social distancing. To adapt to reduced staff, Turkey Leg Hut has shifted to a limited menu of favorite plates. Its fleet of four food trucks circulates throughout the city, picking up the slack and dishing out comfort food at a distance.

The Prices go to extra lengths at Thanksgiving, when turkey is in high demand. Turkey Leg Hut has a full holiday menu for pickup, including a Cajun-spiced bird filled with a stuffing of mushroom caps, spinach, sausage, crab claws, and shrimp—plus accompanying sides like Creole corn and red beans and rice—in portions large enough to feed a crowd. “The large stuffed turkeys are something you cannot get anywhere else,” Lynn says. “We take our turkey legs to another level for Thanksgiving.”


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