Turkey Legs Chasseur Recipes

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EASY ROASTED TURKEY LEGS



Easy Roasted Turkey Legs image

These Easy Roasted Turkey Legs are the perfect alternative to roasting an entire turkey! Made with only 3 simple ingredients, this recipe is no fuss, no muss and there's no tricky carving required!

Provided by Joanna Cismaru

Categories     Dinner

Time 1h35m

Number Of Ingredients 5

2 turkey legs (thighs and drumsticks (4-5 lbs))
¼ cup butter (melted)
½ teaspoon salt (or to taste)
1 teaspoon garlic powder
1 teaspoon pepper (or to taste)

Steps:

  • Preheat Oven: Preheat the oven to 350°F. Pat dry the turkey legs with paper towels.
  • Prep Turkey: Whisk the melted butter with the salt, garlic powder and pepper. Generously brush the butter mixture all around the turkey legs.
  • Transfer To Oven: Transfer the turkey legs to a greased baking pan, skin side down and transfer to the preheated oven.
  • Roast: Roast the turkey for 30 minutes, flip the legs so that the skin side is up and roast for another 45 minutes to 1 hour or until the internal temperature of the thighs reaches 170°F.

Nutrition Facts : ServingSize 1 serving, Calories 477 kcal, Carbohydrate 1 g, Protein 55 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 221 mg, Sodium 404 mg, Fiber 1 g, Sugar 1 g

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

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

TURKEY LEGS CHASSEUR



Turkey Legs Chasseur image

There's no reason to wait until Thanksgiving to enjoy turkey. This hearty and simply-prepared turkey, mushroom and tomato stew utilizes the legs, one of the least expensive cuts of the big bird. Tarragon and white wine lend this dish a French flavor.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

6 turkey legs, about 1 pound each
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1/4 cup flour
1 cup finely chopped onions
1 tablespoon finely minced garlic
3/4 pound fresh mushrooms, left whole if small, otherwise cut in quarters or split in half, depending on size
1 cup dry white wine
2 tablespoons chopped fresh tarragon or half the amount dried
3 cups chopped whole imported tomatoes
1 cup fresh or canned chicken broth

Steps:

  • It is not necessary that you hack off the end tip of each bone, but it is preferable. Hack off about one and one-half inches from the end. Most butchers will be happy to do this. Sprinkle the legs with salt and pepper and set aside.
  • Select a heavy skillet large enough to hold the legs in one layer. Add the oil and heat it.
  • Dredge the legs all over in flour and shake off excess. Place the legs in the skillet and cook, turning the legs often so that they brown evenly on all sides, about 10 to 15 minutes.
  • Remove the legs and pour off the fat. Add the onions and garlic. Cook briefly, stirring, and return the legs to the skillet. Scatter the mushrooms over all.
  • Cook, stirring occasionally, about five minutes and add the wine, tarragon, tomatoes and chicken broth. Stir to blend. Cover closely and cook until the turkey meat is quite tender and the sauce has thickened, about one hour and 15 minutes.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 30 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 8 grams, Sodium 1638 milligrams, Sugar 5 grams

BRAISED TURKEY LEGS



Braised Turkey Legs image

Slowly bring out the flavor and tenderness of turkey legs by cooking them low and slow with herbs such as fresh sage, bay leaves, parsley, and thyme. It's the perfect recipe for entertaining or an extra-special meal for your family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

2 turkey legs (from one 15- to 16-pound turkey), about 4 1/2 pounds
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1/2 cup dry white wine
2 carrots, chopped
2 ribs celery, chopped
2 leeks, white and light-green parts only, sliced crosswise into 1/2-inch rounds
6 sprigs fresh thyme, plus 1 teaspoon chopped leaves, for garnish
4 sprigs fresh sage
4 fresh bay leaves
3 cups homemade chicken stock or low-sodium canned chicken broth
1 tablespoon chopped flat-leaf parsley leaves, for garnish

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.

HOT & SPICY TURKEY LEGS



Hot & Spicy Turkey Legs image

Who doesn't love turkey legs at a street fair? Why wait for the next fair when you can make incredible turkey legs at home? Grab the seasonings and begin! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 12

4 turkey drumsticks (1-1/2 pounds each)
2/3 cup Louisiana-style hot sauce
1/3 cup canola oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground mustard
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon celery salt
1/2 teaspoon white pepper
1/2 teaspoon hot pepper sauce, optional

Steps:

  • Divide drumsticks between 2 large bowls or shallow dishes. In a smaller bowl, whisk remaining ingredients until blended. Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 375°. Remove drumsticks from marinade to a foil-lined 15x10x1-in. baking pan; discard marinade in bowls., Bake, covered, 45 minutes. Uncover; bake 45-60 minutes longer or until a thermometer reads 175°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 937 calories, Fat 50g fat (13g saturated fat), Cholesterol 343mg cholesterol, Sodium 587mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 113g protein.

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