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
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS
Provided by Suzanne Goin
Categories turkey Roast Thanksgiving Dinner Rosemary Fall Sage Thyme Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 10 servings (with some leftovers)
Number Of Ingredients 32
Steps:
- For turkey leg and wing confit:
- Place whole legs and wings on a baking sheet. Rub chiles, salt, and pepper all over turkey; transfer to a large resealable plastic bag. Scatter herbs and lemon zest all around turkey in bag. Seal bag and chill overnight.
- Preheat oven to 250°F. Brush off herbs and excess salt from legs and wings.
- Heat duck fat in a heavy 5-quart pot over low heat just until melted and warm. Add legs and wings to pot and submerge.
- Place turkey in oven and cook until legs are tender and a paring knife can be easily inserted into the thickest part of thigh, 3-3 1/2 hours. Let turkey cool in duck fat at room temperature, about 2 hours. Cover and chill overnight. DO AHEAD: Confit can be made 3 days ahead. Keep chilled.
- For brine for breast:
- Coarsely crush allspice berries with a mortar and pestle. Alternatively, place in a resealable plastic freezer bag and crush with a rolling pin or the bottom of a skillet. Transfer to a large pot. Repeat with juniper berries, then fennel seeds. Place spices in pot.
- Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves. Add 3 quarts very cold water and stir to combine. Place turkey breast in brine. Place a plate on top, if necessary, to keep breast submerged. Cover and chill overnight.
- For roast breast:
- Preheat oven to 450°F. Line a large roasting pan with foil. Set a rack inside pan. Scatter onion, sage, and thyme over rack. Remove turkey breast from brine. Pat dry with paper towels. Place turkey breast on top of herbs on rack.
- Brush breast with melted butter. Season with salt and pepper. Roast turkey for 30 minutes. Reduce oven temperature to 300°F, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 160°F, 2 1/2-3 hours total. Let breast rest for at least 30 minutes before carving.
- Meanwhile, rewarm confit legs and wings in duck fat over medium heat. Remove legs and wings from fat; transfer to a large nonstick or cast-iron skillet and cook over medium-high heat until skin is nicely browned, about 6 minutes per side. Strain fat from pan and freeze for future use.
- Carve breast; arrange on a platter. Place wings and legs alongside.
TURKEY LEG CONFIT RECIPE - (4.7/5)
Provided by á-74973
Number Of Ingredients 7
Steps:
- 1. Finely grind bay leaves, peppercorn and sage in a coffee/spice grinder. 2. Rub salt, spices and 8 crushed garlic cloves all around turkey leg. 3. Marinate turkey legs overnight. 4. Rinse the turkey legs. Pad the meat dry. 5. Put 6 cups of canola oil on a large pot with 4 garlic cloves with skin peeled. Put the pot into the oven and pre-heat under 250F. 6. Add turkey legs into the oil. Roast for 2.5 hours, turn every 30 minutes.
BRINED ROAST TURKEY CROWN & CONFIT LEGS
Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour
Provided by Chelsie Collins
Time 6h
Number Of Ingredients 14
Steps:
- Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill.
- Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
- The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.
- On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.
- In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.
- Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast - the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.
- Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.
Nutrition Facts : Calories 645 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 90 grams protein, Sodium 2.3 milligram of sodium
POT ROASTED TURKEY LEGS OR WINGS
Local grocers often put turkey legs/wings on special, very inexpensive, I buy lots and roast and freeze. Delicious turkey pot roasted dinner!! from The High Fiber Cookbook for diabetics, by Mabel Cavaiani, R.D.
Provided by Derf2440
Categories One Dish Meal
Time 3h10m
Yield 6 turkey legs or wings
Number Of Ingredients 8
Steps:
- Ingredient amounts are any amount you wish to use.
- This is a method more than a recipe since the amounts you use will depend upon how many you are serving and whether you want to have turkey to freeze for future casseroles/salads.
- Generally speaking, roast 6 legs/wings at a time, usually enough for supper and lots left for freezing Ask your butcher to cut the turkey legs crosswise for you, dividing each one of them into three pieces, a bony part at the bottom which is saved for broth making and two equal portions from the fleshy part of the leg.
- Place the fleshy parts of the legs in an uncovered roaster, and bake at 375 degrees for 1 hour.
- Sprinkle the legs with sage, salt and pepper, add water to roaster, cover and bake at 325 degrees for 1 hour.
- Remove the roaster from the oven, add the potatoes, onions and carrots, sprinkle them with salt and pepper, cover roaster and roast for another hour or until veggies are tender.
- (Those troublesome tendons in the turkey legs which cause so much trouble are very easy to remove after the meat is tender.) Serve the turkey and veggies, counting exchanges for the portion used.
- After the unused turkey is cool enough to handle, remove the meat from the bones and freeze in portions to use for future casseroles or salads.
- Calculate the exchanges used according the the amount used.
- Low sodium diets- omit salt.
- low cholesterol diets, may be used as is.
Nutrition Facts : Sodium 0.4
CONFIT TURKEY WINGS
These delectable, crispy wings are part of our over-the-top Thanksgiving turkey.
Provided by Nick Kindelsperger
Time P2DT4h15m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Separate turkey drumettes and flats. Remove and reserve wing tips for stock.
- Place drumettes and flats in 1-gallon bag; add garlic, bay leaves, peppercorns, cloves, and salt. Press out air, seal bag, and rub outside of bag until spices are evenly distributed. Chill 24-36 hours.
- Preheat oven to 200°F. Remove turkey pieces from bag, rinse under water, and pat dry; discard spices and herbs. Place turkey in loaf pan. Pour in ghee, then add oil (pieces should be completely covered).
- Roast turkey until an instant-read thermometer inserted into drumette registers 190°F, 3 1/2-4 hours. Let cool completely in pan, then chill overnight.
- Remove turkey pieces from pan, letting any excess oil and ghee drip off, and transfer to a plate. Heat a large skillet over medium-high until hot but not smoking. Cook turkey pieces until browned on all sides and warmed through, 8-10 minutes. Serve warm.
More about "turkey leg and wing confit with roasted breast recipes"
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS RECIPE | BON …
From bonappetit.com
4/5 (59)Estimated Reading Time 3 minsServings 10
- Dried chiles de árbol are thin, red, very hot 3”-long chiles. Find them at Latin markets, specialty foods stores, and some supermarkets. Duck fat is available at specialty stores and some butchers.
- Place whole legs and wings on a baking sheet. Rub chiles, salt, and pepper all over turkey; transfer to a large resealable plastic bag. Scatter herbs and lemon zest all around turkey in bag. Seal bag and chill overnight.
- Heat duck fat in a heavy 5-qt. pot over low heat just until melted and warm. Add legs and wings to pot and submerge.
SUNNY CITRUS TURKEY BREAST WITH CONFIT LEGS AND WINGS …
From today.com
4.2/5 (11)Category Entrées
- Use a 2-gallon zip-top bag for clean-up ease (or if turkey is too big, stores now carry "turkey brining bags that you can buy). Open and place the plastic zip top bag in a big bowl (the bowl gives structure to the bag and prevents all the liquid from spilling all over your counter if not careful).First add room temperature water and then the salt and sugar. Room temperature allows for the easy dissolving. Stir mixture with a wooden spoon until blended. Add the apple cider.Put the entire turkey breast into the zip top plastic bag and close. Put closed bag in the bowl into the refrigerator overnight (ensuring that the liquid is entirely covering the turkey in the plastic bag). Brine over night; 24 hours if possible (minimum of 12 hours).
CONFIT TURKEY LEGS AND THIGHS - JAMIE GELLER
From jamiegeller.com
ROASTED TURKEY LEGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED TURKEY LEGS WITH CRISPY SKIN | HEALTHY RECIPES
From healthyrecipesblogs.com
JUICIEST ROAST TURKEY BREAST- EASY RECIPE & TUTORIAL
From themediterraneandish.com
ROAST TURKEY LEGS JAMIE OLIVER - CHEFS & RECIPES
From chefsandrecipes.com
CRISPY CHICKEN WINGS CONFIT RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TURKEY LEG CONFIT | RICARDO
From ricardocuisine.com
BRINED AND ROASTED TURKEY LEGS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
TURKEY LEG CONFIT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS | KATE CHADWICK
From copymethat.com
CONFIT TURKEY LEGS | SAVEUR
From saveur.com
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS — BAILEY FARMS
From baileyfarmsinc.com
OVEN-ROASTED TURKEY LEGS RECIPE - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
TURKEY CONFIT | SAVEUR
From saveur.com
THE MOST FLAVORFUL ROASTED TURKEY LEGS OR THIGHS
From fountainavenuekitchen.com
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS - BIGOVEN.COM
From bigoven.com
TURKEY TWO WAYS (ROASTED BREAST AND LEGS CONFIT)
From greatist.com
EASY ROASTED TURKEY LEGS - SUPERGOLDEN BAKES
From supergoldenbakes.com
MOROCCAN TURKEY BREAST - THERESCIPES.INFO
From therecipes.info
SIMPLE RECIPES BRINED ROAST TURKEY BREAST WITH CONFIT LEGS RECIPE ...
From recipes.lacestreetshoes.com
CONFIT TURKEY LEGS AND WINGS. : COOKING - REDDIT.COM
From reddit.com
THE MOST FLAVORFUL ROASTED TURKEY LEGS OR THIGHS
From fountainavenuekitchen.com
BRINED ROAST TURKEY CROWN & CONFIT LEGS RECIPE
From recipecialist.com
TURKEY BREAST ROAST BUY - THERESCIPES.INFO
From therecipes.info
TURKEY LEG CONFIT WITH SHALLOTS AND THYME - THERESCIPES.INFO
From therecipes.info
TURKEY TWO WAYS (ROASTED BREAST AND LEGS CONFIT) RECIPE
From plain.recipes
EASY ROASTED TURKEY LEGS - JO COOKS
From jocooks.com
HOW TO PREPARE TURKEY CONFIT | THANKSGIVING RECIPES, MENUS ...
From foodnetwork.com
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS - GLUTEN FREE RECIPES
From fooddiez.com
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS - KINOING.COM
From kinoing.com
TURKEY LEGS AND WING RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED TURKEY WINGS AND LEGS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS - GLUTEN FREE RECIPES
From fooddiez.com
POT ROASTED TURKEY LEGS OR WINGS RECIPE - FOOD NEWS
From foodnewsnews.com
TURKEY LEG AND WING CONFIT WITH ROASTED BREAST – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love