RENAISSANCE TURKEY LEGS
1 Pat turkey legs dry with a paper towel. Mix barbecue chicken spice blend, 1/2 cup vinegar and 3 cups water in a pan and marinate legs for 6 hours, turning
Provided by Eric
Categories Main
Yield 4 Servings
Number Of Ingredients 5
Steps:
- 1 Pat turkey legs dry with a paper towel. Mix barbecue chicken spice blend, 1/2 cup vinegar and 3 cups water in a pan and marinate legs for 6 hours, turning once.2 Drain off 1/2 liquid. Cover pan with foil and bake for 40 minutes at 350. Turn legs over after 20 minutes.3 Heat grill and transfer turkey to give it a roasted color, then brush on the BBQ sauce or Marmalade. Cook for 10 minutes more and then serve.
Nutrition Facts :
RENAISSANCE FESTIVAL TURKEY LEGS
The title says it all. You can use any chicken seasoning, like McCormick Montreal Chicken Spice Grill Mates. I use a chicken barbecue spice rub that is local here. You can also replace the barbecue sauce with a grilling sauce like McCormick Mesquite Grilling Sauce Grill Mates. I just happen to prefer to use what I already have around. One more thing, it is probably best to finish the legs off in a smoker, but of course must of us only have a grill. You can always add wood chips to the grill and get the same effect. Either will do fine!
Provided by Virginia Cherry Blo
Categories Poultry
Time 6h55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pat turkey legs dry with a paper towel. You can also remove the skin to cut back on the cholesterol and fat.
- Mix 3 tbsp barbecue chicken spice blend, 1/2 cup vinegar, and 3 cups water in a pan or bag and marinate legs for 6 hours, turning once.
- Drain off 1/2 liquid, and salt lightly with more barbecue chicken spice blend (about 1 tablespoons.).
- Cover pan with aluminum foil and bake for 40 minutes at 350°F Turn legs over at 20 minutes.
- Heat grill and and transfer turkey legs when bake time is done.
- Brush on the barbecue sauce during the last 7 minutes of the grilling process; turn over legs and brush on the other side.
- Cook until a desirable brown.
Nutrition Facts : Calories 1191.6, Fat 54.9, SaturatedFat 16.8, Cholesterol 579.4, Sodium 673.3, Carbohydrate 2.7, Sugar 2, Protein 159.4
TURKEY AND CHICKEN LEGS WITH MEDIEVAL MARINADE
Provided by Sandra Lee
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the turkey and chicken legs into a large resealable plastic bag.
- In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight.
- Preheat 1 side of a grill over medium heat. Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
- Put the marinade into a small pot and cook over low heat, until reduced by half.
- Grill the chicken legs over direct heat for 5 minutes per side with the lid closed. After 10 minutes grill them over indirect heat for another 10 to 15 minutes. Grill the turkey legs for 20 to 25 minutes with the lid closed. Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
- Arrange the chicken and turkey on a serving platter and garnish with fresh parsley.
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
FESTIVAL AND THEME PARK TURKEY LEGS
We love the turkey legs they serve at the local Flea Market, the Colorado Rennaissance Festival and at our theme parks, so we sought out the recipe and now use this excellent version to indulge in that tasty finger [hand] food.This is supposedly the authentic recipe used by turkey leg vendors at fairs and festivals. Boiling the turkey legs first may seem like cheating but if you have to make thousands of them to sell you don't want to have them sitting on your grill for 20 to 30 minutes before you sell them. Original recipe from the About.com website. For easy serving, after grilling, wrap the bottom end of the legs in aluminum foil and a napkin or paper towel to make a great "holder".
Provided by Major K.
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soda, sugar, hot sauce, red pepper flakes, black pepper and onion slices in a large pot.
- Bring to a low boil and add turkey legs.
- Boil over a medium heat for about 30 minutes or until the turkey legs register an internal temperature of 165 degrees F.
- Meanwhile, preheat grill.
- Place onion slices on the heated grill and put the turkey legs on top of the onion slices.
- Brush with honey and sprinkle with steak seasoning and pepper.
- Grill over a medium heat for about 15 minutes watching carefully to avoid burning.
- Turn as needed.
- The skin should be crispy brown when the turkey legs are done.
Nutrition Facts : Calories 1462.1, Fat 55.1, SaturatedFat 16.8, Cholesterol 579.4, Sodium 839.8, Carbohydrate 73.1, Fiber 1.2, Sugar 63.6, Protein 160.4
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