Fried Turkey Legs Recipes

CHICKEN-FRIED TURKEY LEGS

Chicken-Fried Turkey Legs image

Giant fried turkey legs are a fun and eye-catching way to bring the holidays to your dinner table. Hope you're hungry!

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 1/2 cups whole milk
2 large eggs, beaten
A few dashes hot sauce, such as Tabasco
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper
6 small to medium turkey drumsticks (about 1 pound each)
Vegetable oil, for frying
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
Hot sauce, such as Tabasco, optional
Sliced scallions, for garnish

Steps:

For the turkey: Preheat the oven to 250 degrees F and place a cooling rack over a rimmed baking sheet.
Mix together the milk, eggs and hot sauce in a shallow dish, such as a pie pan. Set aside.
Stir together the flour, baking powder, garlic powder, paprika, cayenne, 2 teaspoons salt and a generous amount of freshly ground black pepper in a separate shallow dish.
Pat the turkey legs dry and sprinkle with some salt and pepper. Place 1 turkey leg in the flour mixture and turn to coat. Transfer the turkey to the egg mixture and turn to coat. Return the turkey to the flour mixture and turn to coat. Shake off any excess coating and place the coated turkey on a clean plate. Continue the coating process with the remaining turkey legs.
Heat about 3/4 inch oil in an extra-large skillet over medium heat until a deep-frying thermometer registers 325 degrees F (do not allow the oil to go above 325 degrees F). Fry the turkey legs in batches until golden brown on each side and an instant-read thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, 10 to 12 minutes per side. Transfer the finished turkey legs to the rack on the baking sheet and keep warm in the oven while you fry the rest.
For the gravy: After all the turkey is fried, pour the oil into a heatproof bowl and reserve; do not clean the skillet. Return the skillet to the stove over medium-low heat. Add 1/4 cup of the reserved oil to the skillet and, once hot, sprinkle the flour over the top. Whisk until combined and continue to cook, whisking constantly, until the flour mixture turns a deep golden brown, 1 to 2 minutes.
Slowly pour in 3 cups milk, whisking constantly, and add the garlic powder, paprika, 1 teaspoon salt and a few grinds of black pepper. Cook, whisking occasionally, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if the gravy becomes too thick. Season with salt, pepper and a few dashes of hot sauce, if using.
Spoon the gravy on a large serving platter and place the warm turkey legs on top. Sprinkle with sliced scallions and serve with additional gravy alongside.

ROASTED TURKEY LEGS

Roasted Turkey Legs image

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

Ingredients

3 stalks celery stalks, cut in thirds
3 turkey legs
6 tablespoons butter
salt to taste
½ cup water, or as needed

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

DEEP-FRIED TURKEY

Deep-Fried Turkey image

This deep-fried turkey recipe will score you many oohs and aahs this Thanksgiving. It perfectly balances a crispy exterior while keeping the meat juicy and flavorful. Here's our take on how to deep-fry a turkey. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 turkey (10 to 12 pounds)
2 tablespoons minced fresh thyme
4 teaspoons kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon coarsely ground pepper
Oil for deep-fat frying

Steps:

In a small bowl, combine first 6 ingredients. With fingers, carefully loosen skin from turkey; rub salt mixture under skin, inside cavity and over outside of turkey. Tuck wings under turkey; tie drumsticks together. Refrigerate 18-24 hours. Add oil to turkey deep fryer; preheat oil to 275°. Allow turkey to stand at room temperature while oil is preheating. Place turkey on deep fry rack, breast side down. Turn burner off; carefully lower turkey into oil. Turn burner on high and heat to 350°. Adjust heat to maintain 350°. Cook turkey until a thermometer inserted in thickest part of thigh reads 170°-175°, (about 35-45 minutes total time in fryer). Remove turkey from oil; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 589 calories, Fat 44g fat (7g saturated fat), Cholesterol 154mg cholesterol, Sodium 589mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.

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