Baked Turkey Legs Recipes

Steps:

• Preheat oven to 350 degrees F. rinse the turkey legs and pat dry.
• Stand the turkey legs upright (as if turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season lightly with salt. Lay the leges in a roasting pan.
• Roast uncovered for 1 1/2 to 2 hours, until legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Add more water if needed while roasting and baste occasionally with the juices or butter.

Steps:

• In a large bowl pour in all of the Turkey Broth/Stock (Could also be Chicken Stock) and marinate the uncooked Turkey Legs overnight, or at least 3 hours, in the refrigerator.
• After 3-8 hours in the refrigerator, take a large roasting pan with a wire rack, remove the refrigerated legs from the bowl of broth---use tongs and place directly on the roasting rack/pan. Sprinkle generous amount of salt, black pepper, and onion powder on each leg. Spread foil across the top of the roasting pan to keep the legs covered while roasting in a pre-heated 350F oven.
• Meanwhile, melt a stick of butter in a saucepan---until it's liquified.
• 8 legs usually take about 1hour and 45 minutes to fully cook. The legs need to be turned/flipped with tongs, basted (brushed with the melted butter) and then re-seasoned with just the onion powder and black pepper--- every 20 minutes during roasting.
• Turkey legs are usually done after insterting a meat thermometer that registers 175F in the thickest part of the leg, however, they do keep cooking even after they're removed from the oven.
• The cooked turkey pan juices and drippings are usually used to flavor gravy and stuffing.

Steps:

• Mix the flour with salt, pepper and chili powder.
• Dredge/coat the turkey legs with the flour mixture.
• In a large skillet, brown the turkey legs on all sides.
• Transfer the browned legs to a greased 13 x 9-inch baking pan.
• In a medium bowl, combine the BBQ sauce, fresh garlic (if using), water, onion, green pepper and the bouillon cube; spoon over the turkey.
• Cover the pan with heavy foil.
• Bake in a preheated 325 degree oven for 1 hour.
• Uncover; and bake for 1 hour, basting occasionally or until the turkey legs are tender.
• ***NOTE*** the ingredients for the sauce may be doubled if desired.

Steps:

• Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.
• In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.
• Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.
• Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
• Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

Steps:

• Preheat the oven to 400 degrees F.
• Preheat the grill to high heat.
• In a small mixing bowl, add the minced garlic, sea salt, seasoned salt, and pepper. Mix with your hands until incorporated. Rub olive oil over each turkey leg and then rub with the garlic mixture. Put the turkey legs on the grill and cook until slightly charred, about 4 to 6 minutes on each side.
• Cut 6 medium-sized pieces of foil and lay them flat on your counter. Put a collard green leaf on each piece of foil and top each with fresh sage leaf. Put a turkey leg on each collard green leaf and wrap it up in the foil.
• Line a roasting pan with foil. Arrange the turkey legs in roasting pan and pour in 2 cups of water. Put the roasting pan in the oven and cook for 1 hour and 45 minutes. Remove the pan from the oven, discard the foil and transfer the turkey legs to a serving platter. Serve hot.

Steps:

• Ingredient amounts are any amount you wish to use.
• This is a method more than a recipe since the amounts you use will depend upon how many you are serving and whether you want to have turkey to freeze for future casseroles/salads.
• Generally speaking, roast 6 legs/wings at a time, usually enough for supper and lots left for freezing Ask your butcher to cut the turkey legs crosswise for you, dividing each one of them into three pieces, a bony part at the bottom which is saved for broth making and two equal portions from the fleshy part of the leg.
• Place the fleshy parts of the legs in an uncovered roaster, and bake at 375 degrees for 1 hour.
• Sprinkle the legs with sage, salt and pepper, add water to roaster, cover and bake at 325 degrees for 1 hour.
• Remove the roaster from the oven, add the potatoes, onions and carrots, sprinkle them with salt and pepper, cover roaster and roast for another hour or until veggies are tender.
• (Those troublesome tendons in the turkey legs which cause so much trouble are very easy to remove after the meat is tender.) Serve the turkey and veggies, counting exchanges for the portion used.
• After the unused turkey is cool enough to handle, remove the meat from the bones and freeze in portions to use for future casseroles or salads.
• Calculate the exchanges used according the the amount used.
• Low sodium diets- omit salt.
• low cholesterol diets, may be used as is.

Steps:

• In a large resealable plastic bag, combine flour and white pepper. Add drumsticks, one at a time, and shake to coat. In a skillet, brown drumsticks on all sides in oil. Transfer to a greased 11x7-in. baking dish; set aside. , In a large saucepan, combine the tomato sauce, broth, wine or additional broth, soup mix, paprika, Worcestershire sauce, garlic, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until flavors are blended. Add bay leaf. Pour sauce over the drumsticks. , Cover and bake at 350° for 30 minutes. Turn drumsticks; cover and bake 30-40 minutes on each side or until juices run clear and thermometer reads 180°. Discard bay leaf.