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
COUNTY FAIR TURKEY LEGS WITH SWEET AND SPICY BBQ SAUCE
Turkey legs are a traditional snack at county fairs. They are also known as "caveman pops" because they are held by the bone and eaten like huge lollipops. Ree likes hers with a sweet and spicy BBQ sauce which, although not traditional, makes a delicious accompaniment to this meaty snack, and a great addition if you are serving these at a party.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the turkey legs: Set the turkey legs on a baking sheet and wrap the bone end with foil. Mix the paprika, chili powder, cumin, salt, thyme, garlic powder and pepper together in a small bowl, then sprinkle over the turkey legs liberally. Refrigerate for 1 to 2 hours.
- Preheat the oven to 325 degrees F.
- Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven to broil until the skin is caramelized, 1 to 2 more minutes.
- For the sweet and spicy BBQ sauce: Meanwhile, mix the BBQ sauce, honey, hot sauce and soy sauce together in a bowl. Serve alongside the turkey legs.
TURKEY LEGS CHASSEUR
There's no reason to wait until Thanksgiving to enjoy turkey. This hearty and simply-prepared turkey, mushroom and tomato stew utilizes the legs, one of the least expensive cuts of the big bird. Tarragon and white wine lend this dish a French flavor.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- It is not necessary that you hack off the end tip of each bone, but it is preferable. Hack off about one and one-half inches from the end. Most butchers will be happy to do this. Sprinkle the legs with salt and pepper and set aside.
- Select a heavy skillet large enough to hold the legs in one layer. Add the oil and heat it.
- Dredge the legs all over in flour and shake off excess. Place the legs in the skillet and cook, turning the legs often so that they brown evenly on all sides, about 10 to 15 minutes.
- Remove the legs and pour off the fat. Add the onions and garlic. Cook briefly, stirring, and return the legs to the skillet. Scatter the mushrooms over all.
- Cook, stirring occasionally, about five minutes and add the wine, tarragon, tomatoes and chicken broth. Stir to blend. Cover closely and cook until the turkey meat is quite tender and the sauce has thickened, about one hour and 15 minutes.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 8 grams, Sodium 1638 milligrams, Sugar 5 grams
ONE-POT CHICKEN CHASSEUR
This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread
Provided by James Martin
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 10
Steps:
- Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
- Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
- Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
- Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
- Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
- Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
- Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
- Put the chicken legs back into the sauce and serve.
Nutrition Facts : Calories 439 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.11 milligram of sodium
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