Fireside Turtle Pocket - KNEP - Kentucky Nutrition Education Program


Fireside Turtle Pocket

Servings:6Serving Size:12 ounces of turtle and veggies


  • 4 large turtle legs, about 2 ½ pounds
  • 2 tablespoons dried minced onion
  • 1 teaspoon black pepper
  • Water to cover
  • 4 tablespoons butter
  • 4 large potatoes, peeled and diced
  • 4 carrots, peeled and cut into 1-inch lengths
  • 1 onion, chopped
  • ¾ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder


Place turtle legs, dried onion, and black pepper in a slow cooker. Add enough water to cover. Cook on high for 1 hour, reduce heat to low, and cook an additional 8 hours until meat is tender and falls off the bones. Pick out the meat and discard the bones and cartilage. Place a long sheet of heavy-duty foil on a large cookie sheet. The ends of the foil will hang off the pan. Slice butter into pats onto the foil. Place potatoes carrots, and onions in center of foil. Place potatoes, carrots, and onion in center of foil. Place turtle meat on top of vegetables, sprinkle with salt, pepper and garlic powder. Bring ends of foil to center and foil to seal in juices. Bake at 450 degrees F for 40 minutes or until potatoes are tender.

Source: Adapted from: Clinton Hardy’s Sorgho Creek Turtle recipe

Nutrition Facts per Serving: 360 calories, 2g total fat, 0.5g saturated fat, 0g trans fat, 95mg cholesterol, 490mg sodium, 42g total carbohydrate, 7g dietary fiber, 7g total sugars, 42g protein, 20% DV calcium, 20% DV iron,30% DV potassium