Amberglazedturkeywingslegs Recipes

AMBER GLAZED TURKEY WINGS & LEGS

Steps:

• Place turkey in a large pot with water.
• Cook about 1-1/2 hours.
• Refrigerate till ready to use.
• Combine glaze ingredients.
• Preheat grill.
• Cook turkey 20-30 minutes basting with glaze.
• 4 servings.

BARBECUED TURKEY LEGS

Steps:

• The day before, make a dry brine: Put 2 wire racks on 2 rimmed baking sheets. Mix together the sugar, chili powder, mustard powder, garlic powder, cayenne and 1/2 cup salt. Pat the turkey drumsticks dry. Put 2 drumsticks in a large shallow bowl and sprinkle generously with the dry brine, rubbing it into every nook and cranny. Transfer to one of the wire racks. Working in batches, sprinkle and rub the remaining drumsticks with the dry brine and transfer to the wire racks. Sprinkle the drumsticks on the racks with any remaining dry brine. Refrigerate, uncovered, for at least 8 hours and preferably up to 24 hours.
• Preheat the oven to 350 degrees F. Bake the drumsticks, rotating the baking sheets front to back and top to bottom halfway through cooking, until golden brown and an instant-read thermometer measures at least 200 degrees F, about 2 hours. Let cool to room temperature. Transfer the drumsticks to large re-sealable plastic bags. (The turkey can be made ahead up to this point and refrigerated for up to 24 hours.)
• Preheat a gas grill to medium-low or prepare a charcoal for medium-low indirect heat: bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Brush the grill grates with oil. Put the drumsticks on the grill (or indirect side if using charcoal) and cook, turning and basting with the barbecue sauce every 5 minutes, until the drumsticks are deep amber on the outside and heated through, about 15 minutes.
• Let cool for 5 minutes, then wrap the exposed bone-end of each drumstick with foil and serve while warm.

SMOKED TURKEY LEGS

Steps:

• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

EASY ROASTED TURKEY LEGS

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.

OVEN ROASTED TURKEY LEGS

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.

BRAISED TURKEY LEGS

Steps:

• Preheat oven to 300 degrees.
• Rinse turkey legs and pat dry; season all over with salt and pepper. Set aside.
• Heat a large Dutch oven over high heat and add olive oil. Add turkey legs, skin side down, working in batches, if necessary. Cook, turning, until turkey legs are browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.
• Deglaze with white wine and cook, scraping up any browned bits from bottom of pot and slightly reduced, 2 minutes. Lower heat to medium-high and add carrots, celery, and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add thyme, sage, bay leaves, and stock; bring to a boil. Reduce heat to medium-low and add turkey legs, skin side down; cover and transfer to oven. Cook for 40 minutes. Uncover, turn turkey legs, and continue cooking uncovered until legs are tender, 45 to 50 minutes more.
• Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper, and spoon over turkey legs. Serve garnished with chopped parsley and thyme.

BRAISED TURKEY LEGS

Steps:

• Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until browned on all sides, 15-20 minutes per batch; transfer to a large plate.
• Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5-8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8-10 minutes.
• Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2 1/2-3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35-45 minutes; season with salt and pepper.
• Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and 1/2 cup chopped parsley.