roasted turkey legs

How to Cook Turkey Legs on the Grill

Last Updated on November 25, 2020 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

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 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 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.

See Also:

  1. How to Cook Sausage Links in Oven
  2. Veal Roast Recipe Slow Cooker

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

Instructions:

  • 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. (See more: best oven 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 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 hours 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 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 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 at 350 |F. Oven 2 ¼ hours or until turkey wings are fork-tender; garnish.

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