roasted turkey legs

Grilled Turkey Legs Recipe | Bobby Flay

Last Updated on June 15, 2021 by Nazmin Sarker

Braised turkey

turkey legs

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 hours ahead
  • 6 servings
  • 629 cals per serving
  • Good source of calcium, iron, vitamin A, riboflavin, niacin


  • In a 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 a 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 a 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 for 3 to 5 minutes until golden.

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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 hours ahead
  • 4 servings
  • 588 cals per serving
  • Good, source of iron, riboflavin, niacin


  • In an 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 a 1-quart saucepan over medium heat, melt apricot preserves. Preheat oven to 400 F. (You can follow this article now: air fryer vs chefman air fryer)
  • 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 the oven for 10 minutes to glaze the turkey.
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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 of 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 hours ahead
  • 6 servings
  • 299 cals per serving
  • Good source of iron


  • In a 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 into ½ -inch pieces. (Refrigerate broth for use in soup another day.)
  • In a 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 a 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 a 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.)


  • In a 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 at 350 |F. Oven 2 ¼ hours or until turkey wings are fork-tender; garnish.

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