ROASTED TURKEY LEGS
Roasting turkey legs at a high temperature ensures crispy skin and juicy meat.
Provided by Vered DeLeeuw
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil spray.
- Pat the turkey legs dry with paper towels. Brush them all over with melted butter and rub with the seasoning mix. Place on the roasting rack and lightly spray with avocado oil.
- Roast, uncovered, for 20 minutes, until the skin is browned.
- Loosely cover with foil, to avoid scorching the top, and continue roasting until the juices run clear when pierced with a fork and an instant-read thermometer registers 165 degrees F (make sure it isn't touching the bone), about 30 more minutes.
- Remove the turkey legs from the oven and allow them to rest, still covered in foil, for 10 minutes before serving. Do not skip this step - it allows the internal temperature to climb a bit more, and the juices to redistribute and settle.
Nutrition Facts : ServingSize 1 turkey drumstick, Calories 432 kcal, Protein 56 g, Fat 21 g, SaturatedFat 10 g, Sodium 555 mg
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
SMOKED TURKEY LEGS
Steps:
- Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
- Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
- Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
- Re-warm the mop mixture over low heat.
- Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
- Mix ingredients together in a small bowl.
- Combine the mop ingredients in a small saucepan and warm the mixture over low heat.
BARBECUED TURKEY LEGS
Wishing you were at the game? Raise a giant drumstick -- in spirit -- with all the other Hawkeye football fans at the University of Iowa. These massive barbecued bird legs are a tailgating tradition at the black-and-gold school. Now you can make them at home with an easy dry brine that eliminates the need for submerging them in a big pot of salted water.
Provided by Food Network Kitchen
Categories main-dish
Time 11h40m
Yield 8 turkey legs
Number Of Ingredients 9
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.
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
ROASTED SMOKY TURKEY LEGS
My husband and I absolutely LOVE the smoked turkey legs that are available at the nearby theme parks. This is a close, smokeless, version of those turkey legs that hold a very special place in our hearts. The passive cooking time includes the brining time.
Provided by Mercy
Categories Lunch/Snacks
Time P1DT2h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
- Store in a covered container in the refrigerator for 24-hours to 72-hours.
- Rinse the brine off the turkey, pat dry with paper towels and roast at 350°F for about 45 minutes.
- By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500°F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.
Nutrition Facts : Calories 1216.8, Fat 54.8, SaturatedFat 16.8, Cholesterol 579.4, Sodium 612.6, Carbohydrate 10.8, Sugar 10.7, Protein 159.5
FAUX SMOKED TURKEY LEGS RECIPE - (3.8/5)
Provided by Gigirox
Number Of Ingredients 5
Steps:
- In large bowl or pan, combine the water, quick salt, brown sugar, and liquid smoke. When salt and sugar have dissolved, pour mixture over turkey legs. Cover and refrigerate for 24 to 72 hours. Drain brine from turkey legs and discard used brine. Gently pat turkey dry with paper towels. Preheat oven to 350°F. Place drumsticks in lightly greased roasting pan and bake uncovered for 45 minutes. Turn oven temperature up to 500°F and roast turkey legs until they reach a deep, dark brown color. Flip drumsticks and roast other side until equally browned. Note: DO NOT substitute regular or kosher salt for the tender quick salt (which is a mix of salt, sugar, and other curing agents), or you will end up with a too-salty, inedible mess. If you can't find the tender quick salt, look for a curing salt. If in doubt, ask your butcher.
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