ROASTED TURKEY LEGS
Roasting turkey legs at a high temperature ensures crispy skin and juicy meat.
Provided by Vered DeLeeuw
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Fit a rimmed roasting pan with a roasting rack and spray the rack with avocado oil spray.
- Pat the turkey legs dry with paper towels. Brush them all over with melted butter and rub with the seasoning mix. Place on the roasting rack and lightly spray with avocado oil.
- Roast, uncovered, for 20 minutes, until the skin is browned.
- Loosely cover with foil, to avoid scorching the top, and continue roasting until the juices run clear when pierced with a fork and an instant-read thermometer registers 165 degrees F (make sure it isn't touching the bone), about 30 more minutes.
- Remove the turkey legs from the oven and allow them to rest, still covered in foil, for 10 minutes before serving. Do not skip this step - it allows the internal temperature to climb a bit more, and the juices to redistribute and settle.
Nutrition Facts : ServingSize 1 turkey drumstick, Calories 432 kcal, Protein 56 g, Fat 21 g, SaturatedFat 10 g, Sodium 555 mg
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
OVEN ROASTED TURKEY LEGS
Provided by Oh Snap! Let's Eat!
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Brush legs with melted butter. Then rub them salt, garlic powder, and paprika.
- Place on a baking dish. I like to put a layer of aluminum foil on the baking dish for easy clean up, but that's totally up to you.
- Now, pop them in the oven uncovered for 15 minutes. The skin should brown.
- Remove from heat and using tongs, flip them over so that the bottom side is now on top. Place back in oven for another 15 minutes.
- Remove from heat and loosely cover with aluminum foil (try not to burn yourself!).
- Roast in oven for another 30 minutes, or until juices run clear and instant-read thermometer reads 165°F.
- Remove from oven for the last time, and let it rest for about 10 minutes before serving.
Nutrition Facts : Calories 241 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 leg, Sodium 698 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
OVEN ROASTED TURKEY LEGS
Delicious turkey legs with sage, thyme and pomegranate molasses bring a hint of Thanksgiving to your dinner table.
Provided by Scott Simmons
Categories Meat and Poultry Recipes Turkey Legs
Time 4h
Yield 4
Number Of Ingredients 12
Steps:
- Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.
- In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.
- Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.
- Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.
- Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.
Nutrition Facts : Calories 996.4 calories, Carbohydrate 125.5 g, Cholesterol 303.6 mg, Fat 13.2 g, Fiber 2.5 g, Protein 71.6 g, SaturatedFat 4.1 g, Sodium 12363.1 mg, Sugar 113.7 g
ROASTED TURKEY LEGS
Make and share this Roasted Turkey Legs recipe from Food.com.
Provided by keaasen
Categories Poultry
Time 2h20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. rinse the turkey legs and pat dry.
- Stand the turkey legs upright (as if 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 lightly with salt. Lay the leges in a roasting pan.
- Roast uncovered for 1 1/2 to 2 hours, until legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Add more water if needed while roasting and baste occasionally with the juices or butter.
Nutrition Facts : Calories 1385.1, Fat 77.9, SaturatedFat 31.4, Cholesterol 640.4, Sodium 891.5, Carbohydrate 1.2, Fiber 0.6, Sugar 0.8, Protein 160
EASY ROASTED TURKEY LEGS
Never fight over the last drumstick again! Additional legs are an absolute Thanksgiving necessity, and also used in place of a whole turkey.
Provided by Chef Pisces
Categories Poultry
Time 30m
Yield 1 1, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl pour in all of the Turkey Broth/Stock (Could also be Chicken Stock) and marinate the uncooked Turkey Legs overnight, or at least 3 hours, in the refrigerator.
- After 3-8 hours in the refrigerator, take a large roasting pan with a wire rack, remove the refrigerated legs from the bowl of broth---use tongs and place directly on the roasting rack/pan. Sprinkle generous amount of salt, black pepper, and onion powder on each leg. Spread foil across the top of the roasting pan to keep the legs covered while roasting in a pre-heated 350F oven.
- Meanwhile, melt a stick of butter in a saucepan---until it's liquified.
- 8 legs usually take about 1hour and 45 minutes to fully cook. The legs need to be turned/flipped with tongs, basted (brushed with the melted butter) and then re-seasoned with just the onion powder and black pepper--- every 20 minutes during roasting.
- Turkey legs are usually done after insterting a meat thermometer that registers 175F in the thickest part of the leg, however, they do keep cooking even after they're removed from the oven.
- The cooked turkey pan juices and drippings are usually used to flavor gravy and stuffing.
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