CURRIED TURKEY
With a tossed green salad and some fresh hot rolls, this dish makes an easy delicious meal! You'll like how the apple and curry flavors accent the meal. Here's another bonus - it's a good way to use up leftover turkey from holiday dinners.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside. , In a large saucepan, saute apples and onion in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice.
Nutrition Facts : Calories 336 calories, Fat 17g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 668mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 31g protein.
FRIED TURKEY LEGS
Steps:
- In a large bowl or jumbo resealable plastic bag, combine the buttermilk, 1 tablespoon each of the paprika, garlic powder and onion powder, 1 teaspoon of the cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper. Add the turkey drumsticks and marinate in the refrigerator at least 2 hours and up to overnight.
- Preheat a tabletop deep-fryer or fill a large, wide pot with 3 inches of oil; heat the oil to 365 degrees F. Preheat the oven to 200 degrees F. Line a rimmed baking pan with paper towels and place a wire rack on top.
- In a large paper grocery bag, combine the flour with the remaining 1 tablespoon paprika, garlic powder and onion powder and 1 teaspoon cayenne, as well as 2 1/2 teaspoons salt and 1/2 teaspoon black pepper. Pat the turkey legs dry and add them to the bag. Fold the top of the bag to seal; shake vigorously to coat the turkey in the seasoned flour.
- Remove the turkey legs from the flour and shake off the excess. Fry the turkey in batches, turning occasionally, until deep golden brown, crispy and cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), about 16 minutes. Transfer the fried turkey to the prepared baking pan and keep warm in the oven while frying the remaining drumsticks. Return the oil to 365 degrees F between batches.
JERK TURKEY LEGS
Steps:
- Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, chile peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth.
- Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight.
- Preheat the oven to 425 degrees F.
- Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes.
- Serve the turkey legs topped with the cilantro, with lime wedges on the side.
OVEN ROASTED TURKEY LEGS
Delicious turkey legs with sage, thyme and pomegranate molasses bring a hint of Thanksgiving to your dinner table.
Provided by Scott Simmons
Categories Meat and Poultry Recipes Turkey Legs
Time 4h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 996.4 calories, Carbohydrate 125.5 g, Cholesterol 303.6 mg, Fat 13.2 g, Fiber 2.5 g, Protein 71.6 g, SaturatedFat 4.1 g, Sodium 12363.1 mg, Sugar 113.7 g
ROASTED TURKEY LEGS
This is a great way to have a small scale turkey dinner anytime of the year. Serve with rice, noodles, or dressing. This recipe can also be increased very easily.
Provided by KERYNE
Categories Meat and Poultry Recipes Turkey Legs
Time 2h15m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the turkey legs and pat dry.
- Stand the turkey legs upright (as if the 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 with a little salt. Put the skin back into place, rub with more butter, and season lightly with salt. Lay the legs in a roasting pan.
- Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more water if needed while roasting, and baste occasionally with the juices or butter.
Nutrition Facts : Calories 643.1 calories, Carbohydrate 1.2 g, Cholesterol 239.4 mg, Fat 36.9 g, Fiber 0.6 g, Protein 73.1 g, SaturatedFat 18.9 g, Sodium 399.4 mg, Sugar 0.7 g
ROASTED TURKEY LEGS
Make and share this Roasted Turkey Legs recipe from Food.com.
Provided by keaasen
Categories Poultry
Time 2h20m
Yield 3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1385.1, Fat 77.9, SaturatedFat 31.4, Cholesterol 640.4, Sodium 891.5, Carbohydrate 1.2, Fiber 0.6, Sugar 0.8, Protein 160
STUFFED TURKEY LEGS
My dad's favorite, this is in his loving memory. This recipe is a delicious Puerto Rican style turkey. Originally submitted to ThanksgivingRecipe.com.
Provided by Zulma Lozano
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Make numerous vertical slits in the turkey legs.
- In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Marinate turkey legs in the oil mixture.
- Cut onion, green pepper and bacon into small squares (approximately the same size as the slits you cut on the legs). Fill each slit with one piece of pepper, onion and bacon.
- After the legs are stuffed, brown them in the oil mixture on medium-high. Reduce temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 8.2 g, Cholesterol 191 mg, Fat 24.3 g, Fiber 1.9 g, Protein 78.4 g, SaturatedFat 6.6 g, Sodium 4307.3 mg, Sugar 4.3 g
EASY OVEN ROASTED BARBECUE TURKEY LEGS
A very easy and delicious turkey dish! I most always make this dish with recipe#186700 on the side, it goes so well together! You can also make this with chicken legs or pieces, just reduce the cooking time. This recipe can be doubled.
Provided by Kittencalrecipezazz
Categories Poultry
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1356.1, Fat 64.3, SaturatedFat 18, Cholesterol 579.5, Sodium 1125, Carbohydrate 23.1, Fiber 1, Sugar 12.1, Protein 160.6
TURKEY LEG POT ROAST
Well-seasoned turkey legs and tender veggies make this meal ideal for a crisp fall day. Moist and satisfying, the recipe from Rick and Vegas Pearson of Cadillac, Michigan couldn't be more comforting!
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a greased 5-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover and cook on low for 5 to 5-1/2 hours or until turkey is tender. If desired, top with chopped fresh parsley just before serving.
Nutrition Facts : Calories 460 calories, Fat 7g fat (2g saturated fat), Cholesterol 202mg cholesterol, Sodium 1416mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 6g fiber), Protein 54g protein.
CURRIED TURKEY LEGS
Adopted! I was born and raised in a small village where most of the residesnt depended on their farm animals for their livelyhood. Our meat was mainly pork and chicken with an occasional pound of hamburger boutht at the butcher shop. Young calves were seldom eaten. The were shipped to market for cash. In those days, a young calf would bring about $75 which would buy a lot of school shoes. When I left home and started to work, I ate mainly in restaurants. I soon loved to enjoy the taste of lamb. In later years I was dining in a restaurant in North Africa, when a diner near me who had just ordered leg of lamb queried the waiter, "Did you know that if you fixed a turkey leg in this manner that it would taste just leg of lamb?" "Yes," the waiter replied, "That's what that is." When I was able to find two turkey legs in the bazaar, I bought them and took them back to my apartment and cooked them basically like this recipe. He was right they did taste just like curried log of lamb and at about a quarter of the price. I have been eating them ever since. I am happy to post this recipe because I know every who likes lamb will enjoy it immensely.
Provided by Queen Dragon Mom
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown turkey legs in butter; remove from skillet.
- Add onion and garlic to skillet.
- Cook till onion is tender but not brown.
- Return meat to skillet.
- Add curry powder, 1-1/2 teaspoons salt, gingerroot, tomatoes, and 1/4 cup water.
- Cover; simmer 45 to 60 minutes, stirring occasionally, till turkey is tender.
- Stir in flour.
- Cook and stir till thickened.
- Serve with cooked rice tossed with raw grated carrot.
- Pass curry condiments.
- This recipe cannot be distinguished from curried leg of lamb and is easily adapted to the Crockpot.
Nutrition Facts : Calories 1234.5, Fat 55.3, SaturatedFat 16.9, Cholesterol 579.4, Sodium 611.1, Carbohydrate 12.8, Fiber 2.5, Sugar 4.2, Protein 161.5
STUFFED TURKEY LEGS
Turkey legs is one of those items you never think about cooking. Unless your at a state or local fair then you see people walking around like Fred Flintstone eating huge turkey legs, I wanted to do something a little more up scale and economical. Enjoy!!
Provided by kmergirl
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Debone turkey thigh up to leg joint. Do not detach deboned thigh meat from leg. Sauté mushrooms and artichoke hearts in olive oil until soft. De-glaze the pan with wine. In a large bowl mix the seasoned bread stuffing mixture, herbs, artichoke hearts, mushrooms and pine nuts. Add enough of the chicken stock to give the stuffing a moist soft consistency. Stuff the thigh and close using wooden skewers. Sear turkey leg in a sauté pan with hot olive oil until golden brown. Transfer to oven and finish at 400 ° until done (approximately 20-25 minutes).
Nutrition Facts : Calories 1458.2, Fat 78.8, SaturatedFat 18.7, Cholesterol 581.2, Sodium 692.3, Carbohydrate 8.9, Fiber 1.9, Sugar 2.7, Protein 166.8
SLOW-COOKED TURKEY LEGS
Kids love this. Even my husband, who doesn't like dark poultry meat, loves this. Elevating the turkey out of the liquid results in better turkey skin.
Provided by Pamela Roza
Categories Meat and Poultry Recipes Turkey Legs
Time 15h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix poultry seasoning, salt, and pepper together in a bowl. Rub on turkey legs. Refrigerate, 8 hours to overnight.
- Dissolve bouillon cube in water in a bowl. Pour into the slow cooker.
- Form aluminum foil into a coil shape, at least 1 inch in height. Line it to the bottom of slow cooker. Rest the turkey legs on the aluminum foil, above the liquid.
- Cook on Low until meat starts to fall apart, about 7 1/2 hours.
Nutrition Facts : Calories 421.1 calories, Carbohydrate 2 g, Cholesterol 303.6 mg, Fat 12.7 g, Fiber 0.4 g, Protein 70.6 g, SaturatedFat 3.9 g, Sodium 1117.9 mg, Sugar 0.2 g
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