How to Cook Braised Turkey Legs

Braised turkey

Turkey in Champagne Sauce with Toast Flowers

• 1 tablespoon salad oil
• 2 2-to 2 ½ -pound turkey legs (thigh and drumstick)
• 4 cups of water
• 1 large onion, thinly sliced
• 1 ¼ teaspoons salt
• ½ teaspoon pepper
• 1/3 cup all-purpose flour
• 1 ½ cups half-and-half
• 3 tablespoons butter or margarine
• ½ pound mushrooms, sliced
• 1 split dry champagne (about 6 ounces)
• 1/3 cup minced parsley
• Toast Flowers (below)
• Begin 2 hrs ahead
• 6 servings
• 629 cals per serving
• Good source of calcium, iron, vitamin A, riboflavin, niacin

Instructions:

• In 12-inch skillet over medium-high heat, in hot salad oil, cook turkey legs until well browned on all sides. add water, onion, salt, and pepper; heat to boiling. Reduce heat to low; cover and simmer 1 ½ hour or until turkey is fork-tender.
• Remove turkey from skillet; cool slightly until easy to handle. Cut turkey meat into 1-inch pieces; discard skin and bones. Meanwhile, over high heat, cook turkey broth in the skillet until it reduces to about 1 ½ cups.
• In small bowl with a spoon, blend flour with ½ cup half-and-half; gradually stir into broth until smooth; stir in remaining half-and-half. Cook, stirring until cream sauce boils and is thickened.
• In 10-inch skillet over medium heat, in hot butter or margarine, cook mushrooms until tender; gently stir into a cream sauce with turkey meat, champagne and ¼ cup parsley; heat.
• To serve; Spoon turkey mixture into chafing dish if you like. Garnish with remaining parsley and serve with Toast Flowers.

Toast Flowers: Preheat oven to 450 F. Using a 3- to 4-inch flower-shaped cookie cutter, cut “flowers” from 18 white bread slices. Place on cookie sheet. Bake flowers 3 to 5 minutes until golden.

Oster 24-Pound Turkey Roaster Oven, 18-Quart

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See Also:

1. How to Cook Sausage Links in Oven
2. Veal Roast Recipe Slow Cooker
3. Top 10 Best Toaster Oven Air Fryer

Apricot-glazed Turkey Drumsticks

• 4 turkey drumsticks (about 4 pounds)
• 2 celery stalks, halved
• 1 medium onion, halved
• ¾ tablespoon salt
• ½ teaspoon peppercorns, crushed hot water
• ¾ cup apricot preserves
• 1 8 ¾ -ounce can apricot halves, drained, for garnish
• Begin 2 ½ hrs ahead
• 4 servings
• 588 cals per serving
• Good, source of iron, riboflavin, niacin

Instructions:

• In 8-quart saucepot, place turkey, celery, onion, salt, and peppercorns and add hot water to cover; over high heat, heat mixture to boiling. Reduce heat to medium-low; cover and simmer 1 ½ hour or until drumsticks are fork-tender.
• Meanwhile, in 1-quart saucepan over medium heat, melt apricot preserves. Preheat oven to 400 F.
• Remove turkey from broth; drain well. (Strain; cover and refrigerate broth for soup another day.) |With hands protected by paper towels, pull tendons from ends of turkey drumsticks.
• Place turkey in open roasting pan; brush with apricot preserves; add drained apricot halves to pan and brush them with preserves.
• Bake in oven 10 minutes to glaze turkey.

Turkey-Tamale Casserole

• salad oil
• 1 1-pound frozen turkey thigh, thawed water
• ½ cup chopped onion
• ½ cup chopped celery
• 1 16-ounce can tomatoes
• 1 15 ½ -or 16-ounce can red kidney beans
• 2 teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• Tamale Topping:
• ¾ cup cornmeal
• ¼ cup all-purpose flour
• 1 ½ teaspoon double-acting baking powder
• ½ teaspoon salt
• ½ teaspoon ground sage
• 1 egg
• ½ cup milk
• 2 tablespoons salad oil
• Begin 4 hrs ahead
• 6 servings
• 299 cals per serving
• Good source of iron

Instructions:

• In 10-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook turkey thigh until well browned. Add ½ cup water; heat to boiling. Reduce heat to low; cover and simmer 2 ½ hours, until turkey is fork-tender, adding more water if needed.
• Remove turkey from skillet; cool slightly until easy to handle. Remove meat from bones; cut meat in ½ -inch pieces. (Refrigerate broth for use in soup another day.)
• In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion, and celery until tender, about 5 minutes, stirring occasionally. Add turkey, tomatoes and their liquid, kidney beans, and their liquid, chili powder, salt, and pepper; heat to boiling, stirring occasionally.
• Spoon hot turkey mixture into 2-quart casserole preheat oven to 400 F.
• Meanwhile, prepare Tamale Topping: In a medium bowl with a fork, combine cornmeal, flour, baking powder, salt, and sage.
• In small bowl with a fork, stir together egg, milk, and salad oil until well mixed; stir into flour mixture just until batter is mixed.
• Pour batter over hot turkey mixture in casserole; bake 20minutes or until a toothpick inserted in the center of Tamale Topping comes out clean. Serve piping hot at a table in casserole.

Saucy Turkey Wings

• 4 pounds turkey wings
• 2 tablespoons salad oil
• 1 10 ½ -ounce can condense cream of celery soup
• 1 teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon pepper parsley sprigs for garnish
• Color index
• Begin 2 ½ hrs ahead
• 6 servings
• 334 cals per serving
• A good source of niacin
• Separate wings at joints. (Use wingtips for soup, if you like.)

Instructions:

• In 12-inch skillet over medium-high heat, in hot salad oil, cook a turkey, a few pieces at a time, until browned on all sides; arrange in 15 ½ by 10 ½ roasting pan.
• In a small bowl, combine undiluted soup, salt, paprika, and pepper; spoon soup mixture over turkey. Cover roasting pan and bake in 350 |F. Oven 2 ¼ hours or until turkey wings are fork-tender; garnish.